Pumpkin Spice Coffee Cake – Indulge, in the essence of autumn with our Pumpkin Spice Coffee Cake, a comforting delicacy that pairs perfectly with your cup of coffee or tea. This cake brings the warmth and flavors of pumpkin spice into your routine whether it’s a cozy morning ritual or a deserved afternoon break. With its moist texture, streusel, and delightful maple glaze this cake truly captures the heartwarming essence of the season.
I can still vividly recall the first time our home was filled with the aroma of pumpkin and spices—a sure sign that fall had truly arrived. On a chilly Sunday morning, I surprised my family with this Pumpkin Spice Coffee Cake. The moment we tasted its spices tender pumpkin-infused cake and nutty topping smiles spread across our faces and contented sighs filled the air. It was a hit for my husband who proclaimed it to be like “savoring autumn itself.” Our child’s joyful giggles only confirmed that this cake had become a family favorite.
What makes this Pumpkin Spice Coffee Cake truly special?
Our Pumpkin Spice Coffee Cake is a treat, for autumn that beautifully encapsulates the spirit of the season without any hassle. Its unique no-bake approach simplifies the process so even amateur bakers can create a dessert for a fall day. The cake becomes gourmet, with the addition of a streusel infused with cinnamon and a drizzle of glaze that has hints of maple. It guarantees a moist deeply satisfying experience with every bite thanks to the use of real pumpkin puree and a selected blend of warm spices. Whether you’re hosting a gathering or enjoying a family brunch this cake will undoubtedly steal the show as the star dessert, on your fall table. It captures the comforting flavors of a classic pumpkin spice latte ensuring it will be loved by all who try it.
What You Need To Make This Pumpkin Spice Coffee Cake Recipe?
Light Brown Sugar: The molasses-infused sweetness gives the streusel a caramel depth reflecting the earthy colors of autumn leaves.
All-Purpose Flour: It serves as the foundation, for your streusel and cake creating a crumb that perfectly complements the topping.
Pecans: Finely chopped these nuts add a touch of charm and a satisfying crunch, reminiscent of the sound of fallen leaves in autumn.
Ground Cinnamon: This spice is at the heart of the streusel infusing it with that spicy flavor we associate with pumpkin spice season.
Unsalted Butter: When melted to perfection it binds the streusel together. Gives the cake a moist and dense texture that’s truly irresistible.
Pumpkin Puree: The essence of this cake lies in its pureed pumpkin bringing the abundance of harvest into your kitchen while imparting moisture and a subtle earthy sweetness.
Vegetable Oil & Sour Cream: These ingredients are our weapons, for ensuring that the cake stays moist. The oil guarantees a soft bite while sour cream adds richness to enhance its flavor.
Eggs: They play a role as they bind all ingredients together for texture and contribute to achieving a light and fluffy cake.
Spices: A blend of ginger, nutmeg, and a touch of cinnamon these aromatic spices capture the essence of autumn gracefully infusing the batter and bringing forth the comforting warmth that defines this season.
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Powdered Sugar & Maple Syrup: Gently sifted to achieve a texture the powdered sugar harmoniously combines with the maple syrup to produce a glaze that delicately enhances the cake with the sweet embrace of fall.
Steps To Make Pumpkin Spice Coffee Cake:
Step 1: Warm your oven and grease your pan, setting the stage for the magic to happen. For the streusel, mix the sugars, nuts, and spices with melted butter until it’s as crumbly as fallen leaves. Set it aside like a little treasure.
Step 2: In a large bowl, whisk together your dry ingredients—think of it as gathering the beauty of fall in one place. In another bowl, blend the pumpkin, oil, sour cream, and eggs like a potion of autumn joy. Marry the wet and dry ingredients gently, just until they form a lovely, thick batter.
Step 3: Pour half into your pan, sprinkle with the streusel, then repeat, ending with a generous layer of that sweet, spiced mixture. Bake until a toothpick comes out as clean as the autumn sky after rain. While it cools, stir up a simple glaze that’s as smooth as a fall breeze.
Step 4: When it’s time, drizzle that glaze over the cake, cut it into squares, and serve up the taste of fall. Each slice is a moment to reflect, to enjoy, to savor the season in all its glory.
Tip:
For a Pumpkin Spice Coffee Cake that is moist and tender every time, the secret lies in the balance and handling of the wet ingredients. Ensure your pumpkin puree is not too watery; if it’s homemade, strain it through cheesecloth to remove excess moisture. The sour cream should be at room temperature to blend smoothly with the oil and pumpkin, creating a unified, velvety batter without overmixing. Overmixing can develop the gluten too much, leading to a denser cake. Combine until just incorporated for a crumb that’s as light as a crisp fall breeze. This careful attention to detail will result in a cake that’s consistently praised for its perfectly moist texture, slice after delightful slice.
Frequently Asked Questions:
Can I use homemade pumpkin puree instead of canned?
Definitely! Using homemade puree can give the cake a fresh flavor.
How do I store leftovers?
To keep the cake fresh you can wrap it up. Place it in an airtight container at room temperature for, up to 4 days.
Can I freeze this coffee cake?
Absolutely! Just make sure to wrap it and pop it in the freezer for, up to 2 months. When you’re ready to enjoy it let it thaw at room temperature.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pumpkin Spice Coffee Cake
Ingredients
For the streusel:
- 1/2 c light brown sugar
- 1/4 c all-purpose flour
- 1/2 c pecans finely chopped
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter melted
For the cake:
- 2 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 c light brown sugar
- 1/2 c granulated sugar
- 1 c pumpkin puree
- 1/2 c vegetable oil
- 4 oz sour cream at room temperature
- 2 large eggs beaten
For the glaze:
- 1/2 c powdered sugar sifted
- 2 tbsp maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch baking pan. Set it aside.
To make the Streusel:
- In a bowl combine sugar, flour, chopped pecans, cinnamon and melted butter. Mix until the mixture becomes crumbly.
For the Cake:
- In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and both sugars.
- In another bowl stir together pumpkin puree, oil, sour cream and beaten eggs until you achieve a smooth consistency.
- Create a well in the center of the dry ingredients and pour, in the wet mixture. Stir gently until everything is just combined.
- Spoon half of the batter into the pan followed by half of the streusel. Repeat this step with the remaining batter and streusel.
Baking:
- Place it in your preheated oven. Bake for 35 minutes or until a toothpick inserted comes out clean. Allow it to cool in the pan for 10 minutes.
For the Glaze:
- Mix sugar and maple syrup together until you get a glaze consistency.
- Pour the glaze over your cooled cake.
Serving:
- Cut your cake into squares before serving. If there are any leftovers store them at room temperature in a covered container for, up to 4 days.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
