Pumpkin Coffee Cake

Pumpkin has become synonymous with autumn, making its way into everything from lattes to pies. The popularity of pumpkin-flavored recipes can be attributed to their ability to evoke nostalgia and warmth, ideal for family gatherings and holiday celebrations. There's something inherently comforting about the combination of spices and the earthy sweetness of pumpkin that resonates with many. This Spiced Pumpkin Coffee Cake takes these beloved elements and transforms them into a moist, flavorful dessert that pairs perfectly with a hot cup of coffee or tea.

Embrace the cozy vibes of fall with this Spiced Pumpkin Coffee Cake recipe. Perfect for chilly mornings or festive gatherings, this delightful dessert combines moist pumpkin, warm spices, and a buttery crumb for an irresistible treat. A touch of streusel topping adds a crunchy finish, making each slice a flavor sensation. Whether enjoyed with coffee or tea, this cake will fill your home with comforting aromas and warmth, creating sweet memories for everyone.

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Ingredients

For the Cake:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp ground ginger

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pure pumpkin puree

1 tsp vanilla extract

½ cup buttermilk

For the Streusel Topping:

½ cup all-purpose flour

¼ cup brown sugar, packed

¼ cup granulated sugar

1 tsp ground cinnamon

¼ cup unsalted butter, melted

¾ cup chopped pecans (or walnuts)

For the Glaze (optional):

1 cup powdered sugar

2 tbsp milk or heavy cream

½ tsp vanilla extract

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Prepare Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

Make the Batter:

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.

Combine Mixtures:

Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

Prepare the Streusel:

In another bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel. Pour in the melted butter and mix until crumbly. Stir in the chopped pecans.

Assemble the Cake:

Pour half of the coffee cake batter into the prepared pan, spreading it evenly. Sprinkle half of the streusel topping over the batter. Pour the remaining batter on top and finish with the rest of the streusel topping.

Bake:

Place the baking pan in the preheated oven, and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Make the Glaze (Optional):

While the cake is baking, mix together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency as necessary.

Cool and Serve:

Once the cake is baked, let it cool in the pan for at least 15 minutes. If desired, drizzle the glaze on top before slicing. Enjoy your delightful pumpkin coffee cake warm or at room temperature!

Prep Time: 20 min | Total Time: 1 hr | Servings: 12