Pumpkin Coffee Cake
Indulge in the flavors of fall with this delightful Pumpkin Coffee Cake. Moist and tender, this cake is spiced with cinnamon, nutmeg, ginger, and cloves, and topped with a crumbly streusel and sweet glaze. Perfect for breakfast or dessert, this pumpkin coffee cake is sure to become a family favorite. Ideal for gatherings and cozy autumn mornings, it’s easy to make and even easier to enjoy.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter cold and cut into small pieces
For the Glaze:
- 1/2 cup powdered sugar
- 1 –2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Set aside.
- Prepare the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Assemble the cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake: for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar if needed.
- Serve: Once the cake has cooled, drizzle the glaze over the top. Cut into squares and enjoy!
Notes
- Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature before starting. This helps create a smooth and well-incorporated batter.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Streusel Topping: For an extra crunchy topping, add a handful of chopped nuts like pecans or walnuts to the streusel mixture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.