Pumpkin Coffee Cake
Introduction
The Novice Chef Blog’s Pumpkin Coffee Cake Recipe
If you’re a fan of fall flavors and love the comforting taste of pumpkin and spice, then the Pumpkin Coffee Cake recipe featured on The Novice Chef Blog is perfect for you. Combining the richness of a classic coffee cake with the seasonal goodness of pumpkin, this dessert brings coziness and warmth with every bite. Whether you’re planning a family breakfast or looking for a delightful dessert to share with friends over coffee, this recipe will surely become a cherished favorite.
Detailed Ingredients with measures
What you’ll need for the coffee cake batter:
– All-purpose flour: 2 1/2 cups
– Baking powder: 1 tablespoon
– Pumpkin pie spice: 2 teaspoons
– Baking soda: 1/2 teaspoon
– Salt: 1/2 teaspoon
– Unsalted butter, softened: 1/2 cup
– Granulated sugar: 1 cup
– Brown sugar: 1/2 cup, packed
– Eggs: 3 large
– Pumpkin puree: 1 1/2 cups
– Vanilla extract: 2 teaspoons
Ingredients for the crumb topping:
– All-purpose flour: 1 1/4 cups
– Brown sugar: 1 1/4 cups, packed
– Ground cinnamon: 1 teaspoon
– Unsalted butter, melted: 1/2 cup
Optional glaze for serving (if desired):
– Powdered sugar: 1 cup
– Milk: 2-3 tablespoons
– Vanilla extract: 1/2 teaspoon
This well-balanced combination of spices, sugars, and soft pumpkin puree guarantees a moist and perfectly spiced coffee cake that will tempt anyone’s taste buds.
Prep Time
Preparation and Getting Everything Ready
One of the best things about this recipe is how straightforward it is to prepare. Begin by preheating the oven to the specified temperature and greasing a baking dish to prevent sticking. As always, ensure you measure all your ingredients accurately—cooking is as much about precision as it is about creativity. The batter comes together beautifully with the use of soft butter and eggs at room temperature, which help achieve that tender and airy texture.
Making the crumb topping is just as easy. You’ll only need a few quick steps to combine the perfect mix of flour, sugar, cinnamon, and melted butter that will sit perfectly atop the cake batter as it bakes.
Cook Time, Total Time, Yield
Time and Servings
Cook Time:
Approximately 45 minutes
Total Time:
1 hour, including prep time
Yield:
This recipe typically serves about 12 portions, which makes it suitable for gatherings or family breakfasts.
Enjoy serving this pumpkin coffee cake warm with a steaming cup of coffee, or save it for a special treat later in the day—it’s versatile, flavorful, and undeniably delightful for the fall season.
Detailed Directions and Instructions
Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray and set it aside.
Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Set this mixture aside for later.
Prepare the Wet Ingredients
In a large mixing bowl, beat the butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and canned pumpkin, beating until well combined.
Combine the Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture in the large bowl. Mix until just combined. Do not overmix.
Prepare the Streusel Topping
In a medium bowl, combine the brown sugar, all-purpose flour, cinnamon, and softened butter. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Layer the Batter and Streusel
Pour half of the cake batter into the prepared baking dish, spreading it evenly. Sprinkle half of the streusel topping over the batter. Add the remaining batter on top, spreading it out evenly, and top with the remaining streusel.
Bake the Cake
Place the baking dish into your preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and let it cool on a wire rack for at least 20 minutes before slicing and serving.
Optional Glaze
If desired, drizzle the cake with a glaze made from powdered sugar, a splash of milk, and a drop of vanilla extract. Whisk these ingredients together until smooth and drizzle over the cooled cake.
Notes
Can I Use Fresh Pumpkin?
You can use fresh pumpkin puree instead of canned pumpkin. Make sure the pumpkin is cooked, pureed, and has most of the water removed.
Storing Leftovers
Leftover coffee cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
Best Way to Reheat
To reheat, warm a slice in the microwave for 20-30 seconds or until heated through.
Customize the Topping
Feel free to add chopped nuts, such as pecans or walnuts, to the streusel topping for extra texture and flavor.
Cook Techniques
How to Prepare the Streusel Topping
To create the streusel topping, combine brown sugar, flour, and softened butter until the mixture resembles coarse crumbs. Set it aside for later use on the cake.
Creating the Pumpkin Cake Batter
Make the batter by mixing the wet and dry ingredients carefully in separate bowls, then combine them together. Be sure not to overmix, as overmixing can disrupt the texture of the cake.
Assembling the Coffee Cake
Pour half of the batter into the baking pan, then add the pumpkin streusel topping. Repeat these layers again with the remaining batter and streusel topping for a delicious layered effect.
Determining the Cake’s Doneness
Check if the coffee cake is baked properly by inserting a toothpick into the center. If it comes out clean, the cake is ready to be removed from the oven.
Cooling Before Serving
Allow the coffee cake to cool completely on a wire rack before cutting and serving to ensure it holds its shape.
FAQ
Can I Use Fresh Pumpkin Instead of Canned Pumpkin?
Yes, fresh pumpkin can be used, but it must be cooked and pureed before adding it to the batter to achieve the correct consistency.
Can I Make This Recipe Ahead of Time?
Definitely! You can bake the coffee cake a day in advance. Store it in an airtight container to maintain freshness.
How Should I Store the Coffee Cake?
To store the coffee cake, place it in an airtight container at room temperature for up to 2 to 3 days. You can also refrigerate it to extend its freshness.
Can I Freeze the Coffee Cake?
Yes, you can freeze this coffee cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it at room temperature when ready to enjoy.
What Can I Substitute for the Streusel Topping?
If you prefer, you can replace the streusel topping with a simple glaze or powdered sugar sprinkled on top for a lighter option.
What Type of Pan Should I Use for Baking?
A 9×13-inch baking pan works best for this recipe. Make sure to grease it well or use parchment paper to prevent sticking.
Conclusion
Pumpkin Coffee Cake is the ultimate treat for the fall season. A moist pumpkin base topped with a crumbly, buttery streusel makes it irresistible with every bite. Perfect for breakfast, dessert, or an afternoon snack, it’s a comforting and flavorful addition to your seasonal baking. Whether shared with friends and family or enjoyed with a warm cup of coffee, this cake brings joy to any occasion.
More recipes suggestions and combination
Pumpkin Spice Muffins
A great alternative for individual portions, these muffins are packed with the same flavors of pumpkin and warm spices.
Pumpkin Cheesecake Bars
Combine the creamy richness of cheesecake with the flavors of pumpkin pie for a decadent dessert.
Cinnamon Apple Coffee Cake
For a fruit-filled variation, try a coffee cake with apples and a cinnamon twist.
Maple Glazed Pumpkin Donuts
Pair your pumpkin cake with baked donuts glazed with sweet maple icing for the perfect fall breakfast.
Caramel Pumpkin Brownies
Mix the flavors of chocolate and caramel with pumpkin for a unique brownie upgrade.
