This Pumpkin Coffee Cake is a warm, cozy treat that’s perfect for fall. With soft pumpkin, warm spices, and a crunchy topping, it’s a hug in cake form!
I love enjoying a slice with my morning coffee—it’s like having dessert for breakfast, and who doesn’t love that? ☕🎃
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cake. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free baking mix. I’ve had success with blends that include almond flour for a nutty flavor!
Pumpkin puree: Canned pumpkin puree works well here, but if you have fresh pumpkin, feel free to roast and puree it. Just make sure to remove excess moisture so your cake isn’t too wet.
Sour cream: For a lighter option, Greek yogurt is a great substitute. It adds creaminess and tang, while reducing calories a bit. I often do this when I’m looking for a healthier twist!
Vegetable oil: Feel free to swap with melted coconut oil for a hint of tropical flavor. In some recipes, I’ve even used applesauce as a partial oil substitute for added moisture and less fat.
Nuts: If you’re not a fan of pecans or walnuts, try using sunflower seeds or pumpkin seeds for a different crunch, and they’re nut-free!
How Do I Get My Cake to Stay Moist and Fluffy?
A key to keeping your pumpkin coffee cake moist is in the mixing technique and the balance of wet and dry ingredients. Start by combining the wet ingredients thoroughly before adding them to the dry mix. This will ensure everything is well blended, which helps the cake rise nicely!
- Always measure your flour properly by spooning it into the measuring cup and leveling it off. Too much flour can dry out your cake.
- Avoid overmixing once the wet and dry ingredients come together. Mix just until you see no dry spots; this keeps it fluffy.
- Adding ingredients at room temperature can help them combine better, promoting a light texture.
Following these tips will give you that soft, moist texture we all love in a good cake! Enjoy baking!
How to Make Delicious Pumpkin Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup chopped pecans or walnuts (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful Pumpkin Coffee Cake takes about 15 minutes of prep time and 40-50 minutes of baking time. You’ll want to let it cool for about 15 minutes in the pan, and then cool completely on a wire rack. So, overall, plan for about 1 hour and 30 minutes before you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a similar size springform pan. This will help your cake come out easily when it’s finished baking!
2. Prepare the Streusel Topping:
In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Next, add the cubed cold butter and use a pastry cutter or your fingers to blend the mixture until it looks like coarse crumbs. If you’re using nuts, stir them in now. Set this mix aside for later!
3. Make the Cake Batter:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In another bowl, beat the granulated sugar, brown sugar, and oil together until well combined. Then, add eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract and pumpkin puree until everything is smooth and blended.
4. Combine Wet and Dry Ingredients:
Now, you’ll mix the dry ingredients into the wet ingredients in batches. Alternate between adding the dry mix and the sour cream, starting and ending with the dry ingredients. Be careful not to overmix; just stir until everything is combined and no dry spots are left.
5. Assemble the Cake:
Pour the cake batter into your prepared pan, smoothing the top with a spatula. Now sprinkle the streusel topping evenly over the batter. This will create a delicious, crunchy layer on top while baking!
6. Bake the Cake:
Place the pan in the preheated oven and bake for about 40-50 minutes, or until a toothpick inserted into the center comes out clean. Once done, take it out of the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
7. Prepare the Glaze:
While your cake is cooling, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract in a small bowl until it’s smooth and creamy.
8. Drizzle and Serve:
Once the cake is completely cool, drizzle the glaze over the top just before serving. Slice it up, pour yourself a cup of coffee, and enjoy this amazing Pumpkin Coffee Cake!
This recipe will give you a lovely, moist cake that’s filled with warm spices and topped with a crunchy streusel and sweet glaze. Perfect for sharing or indulging yourself!
Can I Use Different Types of Oil for This Recipe?
Absolutely! While vegetable oil is commonly used, you can substitute it with canola oil, melted coconut oil, or even olive oil for a different flavor. Just keep in mind that flavored oils will affect the overall taste of the cake.
Can I Make This Coffee Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free 1:1 baking mix. Just ensure that the mix contains xanthan gum or another binding agent to help your cake rise properly!
How Should I Store Leftover Cake?
Store any leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just remember to wrap it tightly in plastic wrap before freezing!
What Can I Substitute for Sour Cream?
If you don’t have sour cream, Greek yogurt is a great alternative and will provide similar moisture and tanginess. You can also use buttermilk or even plain milk, but keep in mind that these will alter the cake’s texture slightly.