Pumpkin Spice Coffee Cake Recipe
Pumpkin Spice Coffee Cake Recipe
If you’re looking for a delicious pumpkin cake recipe, this Pumpkin Spice Coffee Cake is a family favourite! It tastes like a warm, cozy fall day.
About this recipe.
This is a tender and moist pumpkin spice coffee cake with a layer of brown sugar streusel baked on top. This cake is made with pure pumpkin purée and pumpkin pie spices, making it a perfect fall cake for dessert, coffee or tea time or breakfast! Also, let’s talk about the colour of this cake for a quick minute because you might be wondering why it’s not orange like a lot of pumpkin cakes are. I used homemade pumpkin purée for this cake and it tends to have a more mild colour than canned pumpkin…I’m not sure why the colour is different, but let me assure you, homemade purée is just as flavourful and delicious (if not more so). You can use either homemade pumpkin or canned, both are perfect options.
Pumpkin Spice Coffee Cake Recipe Tips
- PUMPKIN: Use pure pumpkin purée, NOT pumpkin pie filling. You can use either canned or homemade pumpkin purée (I used homemade for this recipe so that’s why the colour is not overly orange like you might expect, but it tastes just as delicious…I think even better!).
- OPTIONS: Feel free to 1/3 cup raisins or nuts (like walnuts or pecans) to this loaf.
- PAN SIZE: Use a 9×9 baking pan.
- LINE THE PAN: Use parchment paper to line the pan so you can easily remove the cake from the pan.
- LET IT REST: Allow the cake to rest for at least 1 hour before cutting.
- STORAGE: Keep this cake covered or in an airtight container.
- FREEZING: This cake freezes well.
Putting this pumpkin spice coffee cake together.
It’s really simple. Here’s a quick look.
Line a 9×9 baking pan with parchment paper. Add the batter.
Sprinkle on the streusel and bake.
Pumpkin Spice Coffee Cake Recipe
Ingredients
Streusel Topping:
- 1 1/4 cup all purpose flour
- 1/3 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/3 cup melted butter
Pumpkin Spice Coffee Cake:
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 1/2 cups lightly packed brown sugar
- 3/4 cup vegetable oil (or canola oil)
- 3 large eggs
- 1/2 cup sour cream (or Greek Yogurt or Balkan Yogurt)
- 2 tsp vanilla extract
- 1 3/4 cup pure pumpkin purée (canned or homemade)
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 9 x 9 baking pan by lining it with parchment paper and set aside.
- First make the streusel. In a small bowl mix together the ingredients for the streusel, it should look like coarse sand when mixed. Set aside for later.1 1/4 cup all purpose flour, 1 tsp ground cinnamon, 1 tsp ground cinnamon, 1/3 cup melted butter
- In a large mixing bowl whisk together the dry ingredients for the cake.3 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 3 tsp ground cinnamon, 1 1/2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves
- In a separate bowl use an stand mixer to combine 1 1/2 cups lightly packed brown sugar and 3/4 cup vegetable oil. Mix well.
- Add in 3 large eggs, one at a time. Mix well.
- Then stir in 1/2 cup sour cream, 2 tsp vanilla extract, and 1 3/4 cup pure pumpkin purée.
- Now add the dry ingredient to the wet ingredients and mix gently, but well.
- Pour the cake batter into the prepared baking pan.
- Sprinkle the streusel mixture evenly over the top.
- Bake for 35 – 40 minutes. The cake is done when a toothpick inserted into the centre comes out clean.
- Let the cake cool completely before removing it from the pan or serving.
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From Our Tasty Kitchen, to yours. xo
Excited to try this recipe out as soon as the weather cools off! Thanks for sharing, Jo-Anna! Creatively, Beth