Pumpkin Coffee Cake
User Reviews
5
Pumpkin Coffee Cake
Description
This Pumpkin Coffee Cake recipe calls for cooking canned pumpkin puree with spices like cinnamon, nutmeg, and pumpkin pie spice, along with salt, sugars, and cream cheese. Cooking the pumpkin and spices together deepens the flavor before mixing in eggs, milk, and dry ingredients of flour, baking powder, and baking soda. The batter is poured into a greased pan lined with a parchment paper sling for easy removal after baking.
A streusel topping made from sugar, flour, melted butter, cinnamon, and salt adds a crumbly layer on the cake, which bakes at 350°F until done. Once cooled, the cake is drizzled with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract, introducing a sweet contrast to the spiced pumpkin base.
This cake yields 9 large or 12 smaller servings and fits well as a breakfast treat or coffee-time snack. The cooking step for pumpkin enhances spice mingling and overall flavor. The glaze adds moisture and sweetness that complements the streusel and pumpkin.
Measuring flour by weight or the spoon and sweep method improves consistency. The recipe advises cooling the pumpkin mix before adding eggs to ensure smooth batter. Nutrition values are estimated and can be adjusted based on ingredient brands.
Ingredients
- 1 cup all-purpose flour (120 grams)
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 TBSP avocado oil or coconut oil
- 1 cup pumpkin puree 226 grams, unsweetened, canned
- ½ tsp salt
- ¾ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp pumpkin pie spice
- ½ cup granulated sugar (100 grams)
- ½ cup light brown sugar , packed (100 grams)
- 2 oz cream cheese (cut into 6 pieces)
- 2 egg large
- ⅛ cup milk
STREUSEL TOPPING
- ⅓ cup granulated sugar (131 grams)
- ⅔ cup all-purpose flour (82 grams)
- 4 TBSP unsalted butter melted
- 1 tsp ground cinnamon
- ⅛ tsp salt
VANILLA GLAZE
- ¾ cup powdered sugar (75 grams)
- 1 TBSP milk
- ¼ tsp vanilla extract pure
Instructions
- Adjust oven rack to the center position and preheat oven to 350°F. Grease a metal 8x8-inch baking pan. For easy coffee cake removal, cut a strip of parchment paper that is long enough to hang over the sides a little to make a sling. Once slightly cooled you can lift the coffee cake out of the pan using the parchment sling - easy peasy!
- Whisk together flour, baking powder, and baking soda in a bowl and set aside. For best results, measure flour by weight (my go-to) or use the spoon and sweep method.
- Heat a medium-large pot to medium heat (my dial was at 6) and add a TBSP of oil.
- One heated, add pumpkin, salt, cinnamon, nutmeg, and pumpkin pie spice blend. Cook, stirring often, for approx. 5-6 minutes.
- Remove pot from heat and add granulated sugar, brown sugar, and cream cheese. Stir and allow to cool for 5 minutes, then use a metal whisk to whisk well until ingredients are completely incorporated.
- In a small bowl whisk together milk and eggs, then add to the pumpkin mixture.
- Gently fold in flour mixture until combined (some small lumps are totally okay) and pour into prepared 8x8 pan.
- To make the streusel, combine ingredients and mix together with a fork until crumbly. Sprinkle on top of batter.
- Bake for 35 minutes. Test with a butter knife for doneness. A knife inserted into center of the loaf will come out clean when the bread is cooked through. Allow to cool in pan for 5-10 minutes, then carefully remove and transfer to a wire rack to finish cooling.
- To make the glaze, whisk together powdered sugar with milk and vanilla. Drizzle over coffee cake once cooled and enjoy!
Notes
- Cooking pumpkin puree before mixing it into the batter allows the spices to meld deeply, improving flavor.
- The cake serves 9 large or 12 smaller slices, suitable for different serving needs.
- Measuring flour by weight or using the spoon and sweep method helps achieve consistent texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 240mg | 10% |
| Potassium | 166mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 4536IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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