Description
This Pumpkin Coffee Cake is a delightful fall-inspired treat featuring a moist pumpkin-infused batter topped with a sweet and crumbly cinnamon streusel. Perfect for breakfast or a cozy snack with your favorite cup of coffee, this easy-to-make cake combines warm spices like cinnamon, ginger, and nutmeg with a buttery topping that bakes to golden perfection.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper for easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until fully combined. Set this mixture aside.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 2 minutes.
- Add Egg: Incorporate the egg into the butter-sugar mixture, blending until fully combined and smooth.
- Combine Wet Ingredients: Stir in the pumpkin puree, milk, and vanilla extract until the batter is uniformly smooth.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Transfer Batter: Pour the batter into the prepared baking dish and spread it evenly for uniform baking.
- Prepare Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Drizzle the melted butter over this mixture, then mix until the topping becomes crumbly.
- Add Topping: Evenly sprinkle the streusel topping over the surface of the batter in the baking dish.
- Bake: Bake the coffee cake in the preheated oven for 30 to 35 minutes. It’s ready when a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the baking dish for at least 10 minutes before slicing and serving, allowing flavors to set and making it easier to cut.
Notes
- Use fresh pumpkin puree for the best flavor, or canned puree if fresh is not available.
- Be careful not to overmix the batter to avoid a dense cake.
- The streusel topping can be made ahead of time and refrigerated until ready to use.
- For a dairy-free option, substitute the butter and milk with plant-based alternatives.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
