Description
Warm autumn mornings sparkle with this luscious pumpkin spice coffee cake, blending rich seasonal flavors and comforting spices. Moist crumb and cinnamon streusel topping invite you to savor each delightful bite of this homemade breakfast treat.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Spices and Flavor Enhancers:
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet and Binding Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
Instructions
- Warm the oven to 350F (175C) and prepare a 9×9-inch baking pan with a light coating of grease.
- Blend the dry ingredients in a spacious mixing bowl, combining flour, both sugars, leavening agents, salt, and aromatic pumpkin pie spice until thoroughly integrated.
- Create a separate mixture with pumpkin puree, vegetable oil, eggs, and vanilla extract, whisking until smooth and uniform.
- Gently fold the liquid ingredients into the dry mixture, stirring minimally to prevent overmixing and maintain a tender cake texture.
- Transfer the batter into the greased pan, using a spatula to distribute evenly and create a level surface.
- Craft the streusel topping by mixing flour, brown sugar, and cinnamon, then incorporate cold butter by pinching and crumbling until the mixture develops a sandy, irregular consistency.
- Generously scatter the streusel across the cake’s surface, ensuring complete and consistent coverage.
- Slide the pan into the preheated oven and bake for 32-37 minutes, checking doneness by inserting a clean toothpick into the center which should emerge without wet batter.
- Rest the cake for 15 minutes after removing from the oven, allowing it to set and develop a more cohesive structure before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for better mixing and a smoother batter texture.
- Use fresh pumpkin pie spice to guarantee a vibrant, aromatic flavor profile in the cake.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Create a dairy-free alternative by replacing butter with coconut oil or vegan margarine in the streusel topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 45 mg