Pumpkin Coffee Cake
User Reviews
5
39 reviews
Excellent
Pumpkin Coffee Cake
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Pumpkin Coffee Cake features a moist pumpkin-spiced batter layered with a brown sugar espresso filling and topped with a crunchy walnut streusel. The combination of warm spices like cinnamon, nutmeg, ginger, and allspice throughout the cake, filling, and topping enhances the autumnal flavor. Baked in an 8x8 pan and lifted out by parchment, its tender crumb contrasts with a crumbly, buttery streusel. This cake works well as a breakfast treat or afternoon snack during the cooler months.
Description
Pumpkin Coffee Cake brings together pureed pumpkin and a blend of warming spices like cinnamon, nutmeg, ginger, and allspice in both the cake batter and streusel topping. The cake batter combines pumpkin puree with sour cream, oil, and melted butter for moistness and richness. A filling mixed with brown sugar and espresso powder is layered in, offering a subtle depth that balances the sweetness. The walnut streusel topping adds a crunchy texture and a buttery finish, created by cutting cold butter into spiced flour and sugar. Baked in a parchment-lined pan to allow easy removal, the cake rises slightly to yield a tender crumb. This coffee cake pairs nicely with morning coffee or tea, providing a softly spiced, comforting flavor profile typical of fall baking.
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Ingredients
Streusel:
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup walnut finely chopped
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch ground allspice
- 1/8 teaspoon kosher salt
- 3 tablespoons butter cubed, unsalted
Filling:
- 1/3 cup brown sugar lightly packed
- 1 1/2 teaspoons instant espresso powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch allspice
- ¼ teaspoon kosher salt
Cake:
- 1 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon allspice
- 3/4 teaspoon kosher salt
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1/4 cup neutral oil
- 1/4 cup butter melted and cooled to room temperature, unsalted
- 2 egg large
- 1 teaspoon vanilla extract
Instructions
To Prep for the Recipe:
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking pan and line with a sheet of parchment paper so that the parchment paper has extra flaps coming off all of the sides. This way you’ll be able to lift the cake out of the pan. Just makes sure it’s about 3-inches up the sides because this guy rises a bit.
To Make the Streusel:
- In a bowl, combine the sugar, flour, walnuts, cinnamon, nutmeg, ginger, allspice, kosher salt, and butter and mix together. Use a pastry cutter to cut the butter into the mixture until it’s about pea shaped. Pop the bowl into the fridge to chill.
To Make the Filling:
- In a small bowl, combine the brown sugar, instant espresso, cinnamon, nutmeg, ginger, allspice, and kosher salt and mix until well combined. Set aside.
To Make the Cake:
- In a bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and kosher salt together.
- In a large bowl, whisk the pumpkin puree, sour cream, oil, melted butter, eggs, and vanilla extract until well combined. Add the flour mixture and mix together with a spatula or wooden spoon until just combined; don’t overmix as it will yield a tougher crumb.
- Add a little more than half of the batter to the bottom of the lined baking pan and smooth with an offset spatula. Evenly sprinkle the filling over the smoothed batter and cover with the remaining batter. Gently smooth the batter with the offset spatula.
- Remove the streusel from the refrigerator and evenly sprinkle it over the cake. Bake for 45 to 50 minutes or until a skewer comes out clean when inserted into the center.
- Cool the cake in the pan set on a cooling rack and cut into 9 pieces and enjoy! Store any extra pieces in an airtight container at keep at room temperature (for up to three days).
Nutrition Information
Show Details
Calories
350kcal
(18%)
Carbohydrates
32g
(11%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
65g
(325%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
27g
(135%)
Trans Fat
3g
(150%)
Cholesterol
23mg
(8%)
Sodium
4mg
(0%)
Potassium
3mg
(0%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
3IU
(0%)
Vitamin C
12mg
(13%)
Calcium
32mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 65g | 325% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 3g | 150% |
| Cholesterol | 23mg | 8% |
| Sodium | 4mg | 0% |
| Potassium | 3mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 32mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
39 reviews
Excellent
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