Why You’ll Love This Pumpkin Coffee Cake Recipe
If you’re a fan of fall flavors, you’ll absolutely adore this Pumpkin Coffee Cake recipe. I love how it perfectly blends the warm spices of cinnamon, ginger, and cloves with the rich, moist pumpkin.
Every bite feels like a cozy hug, making it ideal for chilly mornings or festive gatherings. The cake’s texture is incredibly satisfying, soft yet sturdy enough to hold up to a cup of coffee.
Plus, the crumbly topping adds an irresistible crunch. Trust me, once you try it, you’ll find yourself craving this seasonal delight throughout the year.
It’s truly a must-bake for anyone who loves autumn!
Ingredients of Pumpkin Coffee Cake
When it comes to baking, having the right ingredients is key to whipping up something delicious. For our delightful Pumpkin Coffee Cake, you’ll need a mix of both classic baking staples and a touch of seasonal goodness.
If you’ve ever found yourself staring at a recipe and thinking, “Wait, what do I need again?”—don’t worry, I’ve got your back. Let’s explore the essentials you’ll need to gather before you start baking this cozy treat.
Ingredients for Pumpkin Coffee Cake
- 1/2 cup butter (plus more for greasing the pan)
- 3 eggs
- 3/4 cup sugar (for the batter)
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 (15 ounce) can pumpkin puree
- 3/4 cup sugar (for the pumpkin mixture)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs (for the pumpkin mixture)
- 1/2 cup evaporated milk
- 1/3 cup butter (for the topping)
- 1 cup sugar (for the topping)
- 2 teaspoons ground cinnamon (for the topping)
- 1 cup pecans (or walnuts) for added crunch
Now, before you dash off to the store, let’s chat a bit about some of these ingredients.
If you’re like me, you might’ve a few half-used spice jars lurking in the back of your pantry. Ground cinnamon? Always a staple. But what about those other spices like ginger and cloves? They mightn’t be used as often, but they’re what truly elevate this cake and give it that warm, cozy vibe we love in fall.
And don’t forget about the nuts—whether you go for pecans or walnutsor walnuts they add such a wonderful texture and flavor contrast to the soft cake. Just make sure to chop them up a bit; I learned that the hard way when I tried to sprinkle whole nuts on top.
Let’s just say it didn’t go as planned. So, gather your ingredients, and get ready for a baking adventure!
How to Make Pumpkin Coffee Cake
Making Pumpkin Coffee Cake is like wrapping yourself in a cozy blanket on a crisp autumn day. It starts with some good old-fashioned butter—1/2 cup of it, to be exact. You’ll want to grease or spray the bottom of a 9×13 pan with that lovely butter before anything else. That way, when your cake is all baked and beautiful, it’ll slide right out without a fuss.
Then, grab your mixing bowl and beat together 3 eggs, 3/4 cup of sugar, and 1 teaspoon of vanilla extract. Once that’s nice and fluffy, stir in 1 cup of sour cream, 2 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. This mixture will be your base, and it’s already smelling pretty good, isn’t it?
Now, here’s where the magic happens. Pour half of that delightful batter into your prepared pan. Next, let’s tackle the pumpkin. You’ll need 1 (15-ounce) can of pumpkin puree, 3/4 cup of sugar, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, 2 eggs, and 1/2 cup of evaporated milk. Mix those together until it’s a smooth, creamy mixture, reminiscent of your favorite pumpkin pie filling.
Pour all that luscious pumpkin goodness over the batter in the pan. Then, carefully spoon the remaining half of the batter over the pumpkin. I know it can get a bit messy, and it’s okay if they mix together a bit; it’s all part of the charm.
Now for the crowning glory: the topping. Melt 1/3 cup of butter and mix it with 1 cup of sugar, 2 teaspoons of ground cinnamon, and your choice of 1 cup of chopped pecans or walnuts. Sprinkle that mixture generously over the top of your cake.
Then, pop it into a preheated 325-degree oven for about 50-60 minutes. You’ll know it’s done when the kitchen fills with that heavenly aroma and a toothpick inserted in the center comes out clean. Patience is key here, so let it cool completely before you cut into it. Trust me, it’ll be worth the wait.
Enjoy every slice of this delightful Pumpkin Coffee Cake. It’s like a slice of fall, right in your kitchen.
Pumpkin Coffee Cake Substitutions & Variations
After you’ve enjoyed the warm, comforting Pumpkin Coffee Cake, you might find yourself wanting to switch things up a bit.
I love experimenting with substitutions! You can swap out the sour cream for Greek yogurt for added protein, or use applesauce for a lighter version. If you’re out of pumpkin, mashed bananas work surprisingly well.
For a nut-free option, leave out the pecans or replace them with chocolate chips. You could also spice things up by adding a pinch of nutmeg or swapping in different spices.
Don’t hesitate to customize it to suit your taste—it’s all about making it your own!
What to Serve with Pumpkin Coffee Cake
What pairs perfectly with a slice of Pumpkin Coffee Cake? I love to serve it with a steaming cup of coffee or spiced chai for that cozy vibe.
A dollop of whipped cream or a scoop of vanilla ice cream on the side adds a delightful touch, too. If you’re feeling adventurous, try it with a drizzle of caramel sauce or a sprinkle of chopped nuts for added crunch.
Fresh fruit, like sliced apples or pears, rounds out the flavors beautifully. Trust me, these pairings elevate the experience and make your pumpkin coffee cake even more enjoyable!
Additional Tips & Notes
To guarantee your Pumpkin Coffee Cake turns out perfectly, consider a few helpful tips. First, make sure your ingredients are at room temperature; this helps with even mixing.
Don’t skip the cooling step—letting it cool completely enhances the flavors. If you want a richer taste, try adding a splash of maple syrup to the batter.
For extra crunch, sprinkle more nuts on top before baking. Finally, store leftovers in an airtight container to keep it moist.
Trust me, these little tips can elevate your coffee cake experience and make it a delightful treat for any occasion! Enjoy!