Oh, friends, get ready! What would be a perfect pumpkin spice Coffee Cake? Is it true that the moment this comes out of the oven, the entire house smells like a cozy bakery? What’s better than pumpkin bread? What is your favorite streusel topping? What is the best combination of pumpkin spice and coffee cake? What is the perfect fall treat to bake? I promise, it will become a family favorite.
What is Pumpkin Spice Coffee Cake?
Think of it as your favorite coffee cake, but amplified for autumn! What makes this a moist, tender cake infused with pumpkin puree? What are the spices we associate with fall – cinnamon, nutmeg, ginger, and cloves? What is the magic of a streusel topping? What melts into a cake while it bakes? What are some of the best pumpkin spice cake recipes? Breakfast, brunch, or an afternoon treat with a cup of coffee (naturally! Is it easy enough to whip up on a weekend morning?
Why you’ll love this recipe?
Where do I start? What I love about this Pumpkin Spice Coffee Cake is how moist and flavorful it is. Why is pumpkin puree so good? The streusel topping adds the perfect amount of sweetness and crunch, and the glaze just ties it all together. Everything is together.
What makes this recipe so good? Don’t let the layers fool you – it’s mostly mixing and layering. Even if you’re not a super experienced baker, you can nail this. Plus, the ingredients are all pretty common pantry staples, so it’s a relatively cost-effective option. What is a good dessert that doesn’t break the bank?
What are the advantages of pumpkin spice coffee cake? What’s a good dessert to serve with coffee or tea? I’ve been known to sneak a slice at 10 pm when I am craving something sweet! If you like coffee cakes, I highly recommend to check also my blueberry coffee cake – a summer dessert. What is the best version of that delicious treat?
How do I make pumpkin spice coffee cake?
Quick Overview
How do I make Pumpkin Spice Coffee Cake? How do you make a pumpkin streusel topping? What is the best part about layering half of the batter, then sprinkling with that amazing struusel, and then serving. What’s your favorite way to top streusel? After baking to golden perfection, drizzle the cake with a sweet glaze. What are some amazing recipes for a cake that is perfect for any occasion? Don’t worry about perfection – the swirl of the streusel makes it beautiful!
Ingredients
For the Main Batter:
* 2 1/2 cups all-purpose flour: I always use unbleached, but either works.
* 1 1/2 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet cake.
* 1 teaspoon baking soda: This helps the cake rise and gives it a light texture.
* 1 teaspoon ground cinnamon: Adds that warm, comforting spice flavor.
What are some good pumpkin spice recipes?
* 1/4 teaspoon ground cloves: Adds depth of flavor.
* 1/2 teaspoon salt: Enhances the sweetness and other flavors.
1 cup (2 sticks) unsalted butter, softened: Make sure it’s *actually* softer, not melted!
* 2 large eggs: Adds richness and helps bind the batter.
* 1 cup pumpkin puree: Not pumpkin pie filling! You want plain pumpkin purée. I always buy a good quality organic product.
* 1 cup buttermilk: This makes the cake extra moist and tender. If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar.
For the Streusel Topping:
* 1/2 cup all-purpose flour: Again, unbleached or bleached works.
* 1/2 cup packed Brown Sugar: Adds a caramelly sweetness.
* 1/4 cup cold unsalted butter, cut into cubes. How do I make a streusel?
* 1 teaspoon ground cinnamon: More spice!
* 1/4 teaspoon ground nutmeg: Just a pinch to complement the cinnamon.
For the Glaze:
* 1 cup powdered sugar: For a smooth, sweet glaze.
* 2-3 tablespoons milk: Add more or less to reach your desired consistency.
* 1/2 teaspoon vanilla extract: Adds a touch of flavor.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Baking Pan. I sometimes line the bottom with parchment paper for extra insurance against sticking. What is the one thing I always do when I eat half my cake? Is it possible to get stuck in a pan
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, cloves, and salt. Set aside. Make sure everything is well combined – this helps ensure the spices are evenly distributed. Is there a way to keep
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter and eggs until light and fluffy. Set aside. Then, stir in the pumpkin puree and buttermilk until well combined. What do you think of the mixture?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the cake – this can result in a tough cake. I usually stop mixing when I still see streaks of flour and then gently fold them in with a wooden spoon. I’m not sure why, but I have tried.
Step 5: Prepare Filling
In a medium bowl, combine the flour, Brown Sugar, cinnamon, and nutmeg for the streusel topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The key here is to keep the butter cold so it doesn’t melt and make the streusel greasy.
Step 6: Layer & Swirl
Half of the batter is poured into the prepared pan. Sprinkle evenly with half of streusel topping. The remaining batter is poured over the streusel, and then sprinkled with the remaining topping. How do you swirl a streusel into the batter? Is this optional? I usually leave it as is!
Step 7: Bake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time – ovens can vary, and you don’t want to ruin it. How do you overbake a If the top starts to brown too quickly, you can tent it with foil.
Step 8: Cool & Glaze
If you want to bake a cake for 10 minutes, let it cool in the pan for 15 minutes before inverting it onto .a wire rack. Once the cake is completely cool, whisk together the powdered sugar, milk, and vanilla extract. Set aside. Drizzle the glaze over the cake. I like to let the glaze set for a few minutes before slicing and serving.
Step 9: Slice & Serve
How do I make Pumpkin Spice Coffee Cake? Is it good to eat warm or at room temperature? I like to serve it with whipped cream or a scoop of vanilla Ice Cream for an extra flavor.
What should I serve it with?
This Pumpkin Spice Coffee Cake is truly versatile! Here are a few ideas for serving it:
For Breakfast: Serve a slice alongside a steaming mug of coffee or a chai latte. It’s the perfect way to start a crisp autumn morning. I love making a big batch of spiced coffee to go with it – the cinnamon and nutmeg flavors complement the cake perfectly.
For Brunch: Elevate your brunch spread by adding this coffee cake. Arrange slices on a pretty platter and serve with fresh fruit, yogurt parfaits, and mimosas. The warm spices and sweet glaze make it a crowd-pleaser for any brunch gathering.
As Dessert: After dinner, this cake is a delightful dessert option. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon or a drizzle of caramel sauce would also be delicious additions.
For Cozy Snacks: Enjoy a slice with a cup of hot tea on a chilly afternoon. It’s the perfect comfort food for curling up on the couch with a good book. This is actually how I enjoy it the most – it’s so relaxing and satisfying!
Growing up, my grandma always served coffee cake with a side of sliced apples and a sprinkle of cinnamon. It’s a tradition I’ve carried on, and it pairs perfectly with this Pumpkin Spice Coffee Cake.
Top Tips for Perfecting Your Pumpkin Spice Coffee Cake
Here are some tips and tricks I’ve learned over the years to help you bake the perfect Pumpkin Spice Coffee Cake:
Softened Butter: Make sure your butter is properly softened before creaming it with the sugar. It should be soft enough to easily press with your finger, but not melted. This ensures that the cake has a light and airy texture.
Don’t Overmix: Be careful not to overmix the batter, as this can result in a tough cake. Mix until just combined, and then gently fold in any remaining streaks of flour with a spatula.
Cold Butter for Streusel: The butter for the streusel topping should be cold and cut into cubes. This helps create a crumbly texture. Use a pastry blender or your fingers to cut the butter into the flour and sugar until the mixture resembles coarse crumbs.
Even Baking: To ensure even baking, rotate the pan halfway through the baking time. This helps prevent one side of the cake from browning more quickly than the other.
Toothpick Test: To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If it comes out with wet batter, continue baking for a few more minutes.
Cool Completely: Allow the cake to cool completely before drizzling with the glaze. This prevents the glaze from melting and running off the cake.
Glaze Consistency: Adjust the amount of milk in the glaze to reach your desired consistency. For a thicker glaze, use less milk. For a thinner glaze, use more milk.
One time, I accidentally used melted butter for the streusel, and it turned into a sticky mess. Learn from my mistake and make sure the butter is cold!
Storing and Reheating Tips
Here’s how to store and reheat your Pumpkin Spice Coffee Cake to keep it fresh and delicious:
Room Temperature: You can store the cake at room temperature for up to 2-3 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. I usually keep it on a cake stand with a dome to keep it extra fresh.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from absorbing odors from the refrigerator. The glaze might get a little sticky in the fridge, but the flavor will still be great.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then bring it to room temperature before serving. I actually prefer to slice the cake before freezing it, so I can just thaw individual slices as needed.
Glaze Timing Advice: If you plan to freeze the cake, it’s best to wait to glaze it until after it’s been thawed. This prevents the glaze from becoming sticky or runny during the freezing and thawing process.
Frequently Asked Questions
Final Thoughts
This Pumpkin Spice Coffee Cake is a true celebration of autumn flavors. It’s moist, flavorful, and oh-so-delicious, making it the perfect treat for breakfast, brunch, or dessert. The combination of pumpkin spice, crumbly streusel topping, and sweet glaze is simply irresistible. I truly hope you give this recipe a try – I know you’ll love it as much as my family does! If you enjoy this recipe, you should definitely try my apple cinnamon coffee cake for another delicious variation. Happy baking, and I can’t wait to hear how yours turns out! Let me know in the comments if you try it, and don’t forget to rate the recipe!
Pumpkin Spice Coffee Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, and nutmeg.
