Why You’ll Love this Pumpkin Coffee Cake Recipe
If you’re a fan of fall flavors, you’re going to love this Pumpkin Coffee Cake recipe. It’s the perfect blend of warm spices and moist pumpkin, making it an irresistible treat for any occasion.
I can’t get enough of the rich, buttery aroma that fills my kitchen while it bakes. The layers of cake and pumpkin create a delightful texture that pairs beautifully with coffee or tea.
Plus, the crunchy pecan topping adds a satisfying crunch. Trust me, once you take your first bite, you’ll find it hard to resist going back for seconds—maybe even thirds!
Enjoy every delicious slice!
Ingredients of Pumpkin Coffee Cake
When it comes to baking, having the right ingredients is essential, and this Pumpkin Coffee Cake recipe is no exception. The combination of warm spices and pumpkin creates an inviting flavor that screams comfort. Trust me, you’ll want every ingredient to get the best results possible.
So, let’s explore what you’ll need to whip up this delightful treat.
Here’s a handy list of the ingredients you’ll need:
- 1/2 cup butter (plus 1/3 cup for topping)
- 3 eggs (plus 2 more for the pumpkin layer)
- 3/4 cup sugar (plus 1 cup for topping)
- 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 of pumpkin puree
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (plus 2 teaspoons for topping)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup evaporated milk
- 1 cup pecans (or walnuts)
Now, before you start gathering all this goodness, let’s chat about a few things.
First off, if you’re not a fan of nuts, feel free to skip the pecans or walnutsor walnuts I mean, who wants to bite into a lovely slice of cake only to have some crunchy surprise?
Also, if you don’t have evaporated milk on hand, you can substitute with regular milk or even some cream if you’re feeling fancy. Just remember, the creamier, the better, right?
And make sure your butter is at room temperature; no one wants a lumpy batter. Trust me, I learned that the hard way.
How to Make Pumpkin Coffee Cake
Making Pumpkin Coffee Cake is like wrapping yourself in a cozy blanket on a chilly autumn day. So, let’s explore the process of creating this delightful treat.
First up, grab your 1/2 cup of butter and let it soften to room temperature. You know, the kind of soft where it feels like a hug instead of a rock. Next, in a large mixing bowl, combine that softened butter with 3 eggs, 3/4 cup of sugar, and 1 teaspoon of vanilla extract. Mix it all together until it’s light and fluffy, like the clouds on a perfect fall day. Then, stir in 1 cup of sour cream, which adds a delightful creaminess to your batter.
Now comes the fun part. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Oh, and don’t forget those warm spices. Toss in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. This combo is like a spice party that’ll have your kitchen smelling heavenly.
Gradually fold this dry mixture into the wet ingredients until just combined. It’s okay if it’s not perfectly smooth—remember, we’re going for a rustic vibe here.
Now, the baking magic begins. Grease or spray the bottom of a 9×13 pan. Pour half of your batter into the pan, spreading it evenly. Then, let’s talk pumpkin. You’ll need 1 (15-ounce) can of pumpkin puree and 1/2 cup of evaporated milk (or your preferred substitute). Mix those together, and then pour that luscious pumpkin mixture right over the batter in the pan.
Pour the remaining half of the batter on top. This part can be a bit tricky, and it’s totally fine if the pumpkin swirls in a bit. Embrace the mess—it adds character.
Finally, sprinkle a topping made of 1/3 cup butter, 1 cup of sugar, and 2 teaspoons of cinnamon mixed with 1 cup of chopped pecans (or walnuts) over the top before sliding it into a 325-degree oven for about 50 to 60 minutes. Trust your nose; it’ll guide you.
Let it cool completely before enjoying. I know, waiting is the hardest part, but the end result will be so worth it. Enjoy every bite of this cozy cake!
Pumpkin Coffee Cake Substitutions & Variations
While I love the classic pumpkin coffee cake recipe, there are plenty of substitutions and variations that can make it your own.
For a healthier twist, try using Greek yogurt instead of sour cream. If you’re out of eggs, unsweetened applesauce works well as a binder.
You can also experiment with different nuts—walnuts or almonds can add a unique flavor. For an extra kick, incorporate chocolate chips or dried cranberries into the batter.
Finally, feel free to adjust the spices; adding nutmeg or allspice can enhance the autumnal taste.
Get creative and find the perfect blend for your taste!
What to Serve with Pumpkin Coffee Cake
If you’re looking to elevate your pumpkin coffee cake experience, consider pairing it with a warm cup of spiced chai or a rich, dark roast coffee.
The flavors in both beverages complement the spices in the cake beautifully. For a delightful twist, a scoop of vanilla ice cream can add creaminess and sweetness, making each bite even more indulgent.
If you prefer something lighter, a dollop of whipped cream or a sprinkle of powdered sugar can enhance the cake’s presentation without overpowering its flavor.
Fresh fruit, like apple slices or berries, can also provide a rejuvenating contrast to the spiced goodness.
Additional Tips & Notes
Pairing your pumpkin coffee cake with a warm beverage or a scoop of ice cream enhances the overall experience, but there are also some helpful tips to keep in mind while baking.
First, make sure your ingredients are at room temperature for a smoother batter. I often line the pan with parchment paper for easy removal.
If you prefer a sweeter topping, you can increase the sugar in the pecan mixture. Don’t worry if the pumpkin layer mixes a bit with the batter; it adds to the cake’s charm!
Finally, let it cool completely before slicing for the best texture. Enjoy!