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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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★★★★★

5.2 from 25 reviews

A moist and flavorful Pumpkin Coffee Cake layered with a spiced pumpkin streusel topping and finished with a smooth vanilla glaze. Perfect for fall breakfasts or cozy dessert gatherings, this easy-to-make cake combines warm spices and pumpkin puree to deliver a tender crumb and a delightful texture contrast.

Ingredients

Scale

For the Streusel:

  • 3 cups all purpose flour (spooned and leveled)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter (2 sticks, melted)

For the Cake:

  • 2 1/4 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup butter (1 stick, softened but still cool)
  • 1 (15-oz) can pumpkin puree (divided, not pumpkin pie filling)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil recommended)
  • 1 tablespoon vanilla extract

For the Icing:

  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (less if using table salt)
  • 3 tablespoons milk (add more as needed)
  • 2 cups powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or butter to prevent sticking.
  2. Prepare Streusel Mixture: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
  3. Add Melted Butter to Streusel: Melt 1 cup butter in the microwave. Pour it into the streusel mixture bowl and stir until the mixture resembles wet sand with chunks. Some loose flour at the bottom is fine. Set aside and refrigerate if possible.
  4. Mix Dry Ingredients for Cake: In a large bowl or stand mixer, combine 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Incorporate Softened Butter: Chop 1/2 cup softened butter into chunks and add to the dry ingredients. The butter should be cool but pliable.
  6. Add Pumpkin to Dry Mixture: Scoop about half the can of pumpkin puree into the bowl. Use a paddle attachment or beaters to combine until a ball forms. Scrape bowl sides and add extra pumpkin if needed, but avoid over-mixing.
  7. Mix Wet Ingredients: In the same bowl used for melting butter, whisk the remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla until well blended.
  8. Combine Wet and Dry Mixtures: Add the egg mixture to the flour mixture in three parts, beating briefly after each addition. Then beat for 1 minute until the batter is light and fluffy.
  9. Layer Batter and Streusel: Spread 2 cups of the batter evenly in the prepared pan. Sprinkle 1 cup streusel over it, breaking large chunks as needed.
  10. Continue Layering: Spread another 2 cups of batter over the streusel layer, then add another 1 cup streusel on top.
  11. Finish Layers: Add the remaining batter and spread evenly. Top with 2 cups of streusel, leaving some streusel leftover to be added later.
  12. Bake Initial Layers: Bake for 35 minutes at 350°F.
  13. Add Remaining Streusel: Quickly remove the cake from the oven, close the oven door, sprinkle remaining streusel over the top focusing on puffed areas, then return the cake to the oven immediately.
  14. Finish Baking: Bake an additional 10-15 minutes until a toothpick inserted into the center comes out clean and the cake no longer wobbles.
  15. Cool Cake: Let the cake cool on a wire rack for at least 15-20 minutes before frosting.
  16. Prepare Icing: Beat 1/4 cup very soft butter until smooth. Add vanilla, salt, milk, and powdered sugar and beat until smooth and pourable. Adjust milk if too thick.
  17. Glaze Cake: Drizzle the icing over the cake, either over the whole cake or individual servings.
  18. Serve Warm: The cake is best served warm; reheat slices for 10-20 seconds if served later.
  19. Storage: Store covered at room temperature for 2-3 days, then refrigerate.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for best results.
  • Let softened butter cool slightly before incorporating to maintain texture.
  • Do not overmix batter to keep cake tender.
  • The layering of batter and streusel provides a delightful texture contrast.
  • Adding streusel halfway through baking ensures a crisp, fresh topping.
  • Adjust milk in icing to reach preferred consistency for drizzling.
  • The cake is best enjoyed warm but can be stored covered for a few days.

Nutrition

Keywords: pumpkin coffee cake, pumpkin spice cake, streusel topping, fall dessert, spiced cake

Find it online: https://todayfoodrecipe.com/pumpkin-coffee-cake-recipe/