Why You’ll Love this Pumpkin Coffee Cake Recipe
If you’re looking for a cozy treat that perfectly captures the essence of fall, you’ll love this Pumpkin Coffee Cake recipe.
The warm spices and rich pumpkin flavor create a delightful harmony that fills your kitchen with inviting aromas. I adore how this cake pairs perfectly with my morning coffee or as an afternoon snack.
It’s incredibly moist, thanks to the sour cream, and the crumbly topping adds just the right amount of sweetness. Plus, it’s easy to whip together, making it a go-to for gatherings or quiet weekends.
Trust me, it’ll quickly become a favorite in your home!
Ingredients of Pumpkin Coffee Cake
When it comes to making a scrumptious pumpkin coffee cake, having the right ingredients is key. This recipe is packed with delicious flavors that will have your taste buds dancing. You’ll need a mix of pantry staples and some seasonal favorites to create that perfect balance of sweetness and spice.
So, let’s gather everything you need to get started on this delightful treat.
Here’s your ingredient list:
- 1/2 cup butter (plus an additional 1/3 cup for the topping)
- 3 eggs (plus 2 more for the pumpkin mixture)
- 3/4 cup sugar (plus an additional 1 cup for the 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 an additional 2 teaspoons for the topping)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup evaporated milk
- 1 cup pecans or walnuts (optional)
Now, before you plunge into mixing these ingredients, let’s talk a bit about them. The butter? It’s a must for that rich, moist texture.
Using sour cream is a game-changer; it keeps the cake incredibly moist and enhances the flavor. And let’s not forget the spices. They bring warmth and comfort, making each bite feel like a hug on a chilly day.
If you’re nutty for nuts, toss in those pecans or walnuts for a delightful crunch. But if you’re not a fan, feel free to skip them—this cake is still fabulous without.
How to Make Pumpkin Coffee Cake
Making a Pumpkin Coffee Cake isn’t just about mixing ingredients; it’s an experience that fills your kitchen with warmth and delightful aromas. To kick things off, you’ll need to grab your trusty 9×13 pan and grease or spray the bottom—this step is vital because no one wants their cake to stick like a stubborn kid at a school dance.
Now, let’s plunge into the mixing bowl. You’ll start by combining 1/2 cup of butter, 3 eggs, 3/4 cup of sugar, and 1 teaspoon of vanilla extract in a large bowl. Beat them together until everything is smooth and creamy, like a good playlist for a road trip.
Next up, add in 1 cup of sour cream, 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder, along with 1/2 teaspoon of salt. Mix it all together until it’s just combined. Don’t overdo it; we want a tender cake, not a tough one.
Once you’ve got that luscious batter ready, pour half of it into your prepared pan. This is like laying the foundation of a cozy cabin—strong and steady.
Now, let’s talk about the pumpkin layer. In a separate bowl, open that 15-ounce can of pumpkin puree and get ready to transform it into something magical. First, we’ll mix the pumpkin with 2 eggs, 1/2 cup of evaporated milk, 3/4 cup of sugar, and all those lovely spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Stir until everything is well blended, then pour this pumpkin goodness over the batter in the pan. It’s like the sunset on a perfect evening—vibrant and inviting.
Finally, pour the remaining batter over the pumpkin layer. Don’t fret if it swirls together a bit; that’s just adding character.
Now, for the crowning glory, it’s time to make the topping. In a small bowl, mix together 1/3 cup of butter, 1 cup of sugar, and 2 teaspoons of cinnamon. If you’re feeling fancy, throw in 1 cup of chopped pecans or walnuts. Sprinkle this mixture over the cake, and trust me, it’s going to be the best decision you make today.
Pop that pan into a preheated oven at 325 degrees and let it bake for about 50 to 60 minutes. Your home will smell like a cozy café, and you might find it hard to resist sneaking a taste before it cools. But remember, patience is a virtue.
Once it’s done, let it cool in the pan, and then slice yourself a generous piece of this delightful pumpkin coffee cake. Enjoy every bite, and maybe make a cup of coffee to go with it—because what’s a coffee cake without coffee, right?
Pumpkin Coffee Cake Substitutions & Variations
While creating a delicious pumpkin coffee cake is rewarding, experimenting with substitutions and variations can elevate your baking game even further.
For a healthier twist, I often swap half the flour for whole wheat flour or use coconut sugar instead of regular sugar. If I want a dairy-free version, I’ve used almond milk and coconut yogurt with great results.
You can also add spices like nutmeg or allspice for extra flavor. For a fun texture, I sometimes toss in chocolate chips or dried cranberries.
These tweaks keep the recipe fresh and exciting every time I bake it!
What to Serve with Pumpkin Coffee Cake
After experimenting with various substitutions and variations, I often think about the perfect accompaniments for pumpkin coffee cake. A warm slice pairs beautifully with a dollop of whipped cream, enhancing its rich flavor.
I also love serving it alongside a steaming cup of spiced chai or a robust coffee to complement the cake’s spices. For a cozy touch, consider adding some toasted pecans or walnuts on the side for crunch.
If I’m feeling indulgent, a scoop of vanilla ice cream makes it truly special. Each of these options elevates the experience, making it even more enjoyable to share with loved ones.
Additional Tips & Notes
To guarantee your pumpkin coffee cake turns out perfectly, I recommend measuring your ingredients accurately and using room temperature butter and eggs for a smoother batter.
Don’t skip the spices; they’re essential for that warm, autumn flavor. If you want a bit of crunch, consider adding chopped nuts to the topping.
I also find that letting the cake cool completely before slicing helps it hold together better. For an extra touch, drizzle a simple glaze over the top once it’s cooled.
Finally, this cake freezes well, so feel free to make a double batch and save some for later! Enjoy!