Why the Pumpkin Coffee Cake Is a Must-make
Whenever the leaves start to change and the air turns crisp, I can’t help but crave Pumpkin Coffee Cake.
There’s something magical about its warm, spiced aroma that fills my kitchen, instantly bringing a sense of comfort.
I love how its moist texture and rich flavor perfectly complement my morning coffee or afternoon tea.
Plus, it’s a delightful treat to share with friends and family during cozy gatherings.
Each bite feels like a hug, and I find it’s the perfect way to celebrate the season.
Trust me, once you try it, you’ll be as hooked as I am!
Ingredients of Pumpkin Coffee Cake
When it comes to making the perfect Pumpkin Coffee Cake, having the right ingredients is key to achieving that cozy, fall flavor we all love. So, let’s explore what you need to whip up this delicious treat.
Don’t worry; it’s not a long list, but each ingredient plays an essential role in creating that moist, spiced goodness that pairs so well with your favorite cup of coffee.
Here’s what you’ll need:
- 1/2 cup butter (plus an extra 1/3 cup for the topping)
- 3 eggs (plus 2 more for the pumpkin mixture)
- 3/4 cup sugar (and another 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 pumpkin puree
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (plus 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, but highly recommended)
Now, let’s chat about these ingredients for a moment. You might find yourself staring blankly at the spice rack, wondering if ground ginger is really necessary. Trust me, it is. Those warm spices are what make this cake sing!
And if you’re not a nut person, no worries—feel free to skip the pecans or walnuts. I mean, who needs extra crunch when you’ve got that pumpkin goodness?
Also, if you can’t find sour cream, yogurt can work in a pinch! Just remember, baking is all about making it your own.
How to Make Pumpkin Coffee Cake
Alright, let’s plunge into making that delicious Pumpkin Spice Coffee Cake. First things first, preheat your oven to a cozy 325 degrees. While that’s warming up, grab your trusty 9×13 pan and grease or spray the bottom. Trust me, you don’t want your cake to stick. Nobody wants to be wrestling with a stubborn cake, right?
Now, in a large mixing bowl, you’ll want to cream together 1/2 cup of butter (softened, of course) with 3/4 cup of sugar until it’s light and fluffy. It’s like giving your butter a little spa day.
Next, add in 3 eggs and 1 teaspoon of vanilla extract. Mix that all together until it looks like a creamy dream. Then, stir in 1 cup of sour cream, followed by 2 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Don’t forget the 1/2 teaspoon of salt and the warm spices: 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, and 1/4 teaspoon of cloves.
Once you’ve got that batter all mixed up, pour half of it into your prepared pan. Now, let’s tackle the pumpkin part. In another bowl, mix together 1 (15-ounce) can of pumpkin with 1/2 cup of evaporated milk and 2 more eggs. If you want to keep things simple, just follow the directions on the can of pumpkin pie filling, but remember to cut down on the evaporated milk to just 1/2 cup.
Pour that luscious pumpkin mixture over the batter in the pan. It’s like a little pumpkin surprise waiting to happen! Carefully spoon the remaining half of the cake batter over the top. It might swirl a bit, and that’s okay—embrace the chaos.
To finish it off, make the topping by mixing together the extra 1/3 cup of butter with 1 cup of sugar and 2 teaspoons of cinnamon, then fold in 1 cup of chopped pecans or walnuts, if you’re feeling fancy. Sprinkle this over the top of your cake batter.
Now, slide that baby into the oven and let it bake for 50-60 minutes. The aroma that fills your kitchen will make you feel like a baking superstar. Once it’s golden brown and a toothpick comes out mostly clean, take it out and let it cool completely. You’re now ready to slice into that moist, spiced goodness. Enjoy!
Pumpkin Coffee Cake Substitutions & Variations
Now that you’ve whipped up that delicious Pumpkin Spice Coffee Cake, let’s talk about how you can customize it to suit your taste or what you have on hand.
If you’re out of sour cream, plain yogurt works just as well. Want a nut-free option? Simply skip the pecans or substitute with chocolate chips for a sweet twist.
Feel free to switch up the spices too; nutmeg or allspice can add a lovely depth. If you’re feeling adventurous, try adding a layer of cream cheese filling for extra richness.
The possibilities are endless, so get creative and enjoy experimenting!
What to Serve with Pumpkin Coffee Cake
What pairs perfectly with a slice of warm Pumpkin Coffee Cake? I love enjoying it with a steaming cup of coffee or chai tea, which enhances the cake’s spices beautifully.
For a cozy brunch, serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream—talk about indulgent! If you’re feeling adventurous, a drizzle of caramel sauce adds a delightful twist.
Fresh fruit, like apple slices or pears, also complements the cake’s richness. Finally, don’t underestimate the charm of a simple dusting of powdered sugar, which elevates the presentation and flavor.
Enjoy your delicious pairing!
Additional Tips & Notes
While preparing your Pumpkin Coffee Cake, keep in mind a few additional tips to enhance your baking experience.
First, use room temperature ingredients; it really makes a difference in texture.
When measuring flour, spoon it into the cup and level it off to avoid a dense cake.
If you’re a fan of nuts, feel free to add more pecans or walnuts for extra crunch!
For a touch of sweetness, drizzle a simple glaze on top once it cools.
Finally, store leftovers in an airtight container to keep it fresh.
Enjoy every bite, and happy baking!