Best Pumpkin Spice Coffee Cake: 1 Delicious Recipe
This Pumpkin Spice Coffee Cake recipe is the perfect autumn treat, combining moist cake with warm spices and a delightful crumb topping. It’s easy to make and perfect for any fall occasion.
- Prep Time: 20-25 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 1 tsp vanilla extract
- Topping:
- 1 cup chopped pecans or walnuts (optional)
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- ½ tsp ground cinnamon
- ¼ cup butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well.
- Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Prepare the topping: In a bowl, mix together the chopped nuts (if using), brown sugar, flour, cinnamon, and softened butter until crumbly.
- Pour half of the batter into the prepared baking pan and spread evenly.
- Sprinkle half of the topping mixture over the batter.
- Pour the remaining batter over the topping, then spread the rest of the crumb topping evenly over the cake.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- Experiment with spices like cardamom or allspice for extra flavor.
- Use fresh pumpkin puree for a richer taste.
- This cake stays moist for days and can be made ahead.
- For a chocolate chip version, fold in 1 cup of chocolate chips into the batter.
- Substitute all-purpose flour with a 1:1 gluten-free blend for a gluten-free option.
- Top with cream cheese frosting for a decadent finish.
- Store in an airtight container at room temperature for 3-4 days, or refrigerate.
- Freeze wrapped slices for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350-400 kcal (estimation)
- Sugar: Approximately 30-35g (estimation)
- Sodium: Approximately 200-250mg (estimation)
- Fat: Approximately 18-22g (estimation)
- Saturated Fat: Approximately 4-6g (estimation)
- Unsaturated Fat: Approximately 14-16g (estimation)
- Trans Fat: 0g
- Carbohydrates: Approximately 45-50g (estimation)
- Fiber: Approximately 2-3g (estimation)
- Protein: Approximately 4-5g (estimation)
- Cholesterol: Approximately 50-60mg (estimation)
Find it online: https://sarecipe.com/pumpkin-spice-coffee-cake-recipe/