Craving a sweet treat that embodies the essence of autumn? Look no further than pumpkin coffee cake! This moist, spiced cake is a delightful blend of pumpkin puree and warm spices, topped with a crunchy streusel that adds texture and flavor. Perfect for breakfast, dessert, or an afternoon snack, this cake is sure to impress family and friends alike. Get ready to bake this seasonal favorite that will fill your kitchen with enticing aromas!
Ingredients
– 1 cup pumpkin puree
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup vegetable oil
– 3 large eggs
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp cloves
– 1/2 tsp salt
– 1/2 cup chopped nuts (optional)
– 1/2 cup streusel topping (optional)
Servings and Cooking Time
This recipe makes 8 servings, with a preparation time of 15 minutes and a cooking time of 45 minutes.
Nutritional Value
Each serving of pumpkin coffee cake (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, and 3g protein. This estimate may vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease a bundt pan or 9×13 inch baking dish.
3. In a large bowl, mix pumpkin puree, granulated sugar, and brown sugar until combined.
4. Add in vegetable oil and eggs, mixing well.
5. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. If using, fold in chopped nuts for added texture.
8. Pour the batter into the prepared pan, smoothing the top.
9. Sprinkle streusel topping evenly over the batter.
10. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Alternative Ingredients
You can substitute the all-purpose flour with a gluten-free blend for a gluten-free version. Additionally, maple syrup can replace granulated sugar for a natural sweetener option. Dairy-free alternatives like applesauce can be used in place of eggs.
Serving and Pairings
Pumpkin coffee cake is delicious served warm with a dollop of whipped cream or a sprinkle of powdered sugar. It pairs wonderfully with a cup of coffee, tea, or even a spiced chai for a cozy experience.
Storage and Reheating
Store leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It can also be frozen for up to 3 months. To reheat, simply microwave individual slices for 20-30 seconds.
Cooking Mistakes
– Don’t overmix the batter; mix until just combined.
– Ensure your baking powder and soda are fresh for proper rising.
– Avoid opening the oven door too early to prevent collapsing.
– Grease the pan well to prevent sticking.
– Allow the cake to cool before removing it from the pan.
Helpful Tips
– Use pure pumpkin puree, not pumpkin pie filling.
– Add a pinch of ginger for extra warmth.
– Serve with a glaze made from powdered sugar and milk.
– Experiment with different nuts for a unique flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it until smooth. Make sure to measure it properly as it can vary in moisture content.
Is this cake suitable for freezing?
Absolutely! Pumpkin coffee cake freezes well. Wrap slices tightly in plastic wrap and place them in an airtight container before freezing.
Can I make this cake vegan?
Yes, you can substitute eggs with flaxseed meal or applesauce and use a plant-based oil.
How can I make it more flavorful?
Consider adding chocolate chips or dried fruit to the batter for additional flavor and texture.
What can I serve with pumpkin coffee cake?
This cake pairs beautifully with coffee, tea, or even a scoop of vanilla ice cream for a delightful dessert.
Conclusion
Pumpkin coffee cake is the perfect way to celebrate the flavors of fall. With its moist texture and spiced aroma, it’s an irresistible treat for any occasion. Whether enjoyed with family or shared at gatherings, this cake is sure to be a hit. So gather your ingredients and bake up a slice of autumn today!
Pumpkin Coffee Cake
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/2 cup chopped nuts optional
- 1/2 cup streusel topping optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a bundt pan or 9x13 inch baking dish.
- In a large bowl, mix pumpkin puree, granulated sugar, and brown sugar until combined.
- Add in vegetable oil and eggs, mixing well.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in chopped nuts for added texture.
- Pour the batter into the prepared pan, smoothing the top.
- Sprinkle streusel topping evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.