This Pumpkin Cinnamon Coffee Cake is a cozy delight, packed with warm pumpkin and a sprinkle of cinnamon. It’s perfect for sunny mornings or chilly afternoons!
I love how the soft, moist cake pairs so well with coffee—it’s like a hug in a mug! Plus, your kitchen will smell amazing while it bakes. Enjoy it warm with a smile! 😄
Key Ingredients & Substitutions
All-purpose flour: Essential for the structure of your cake. If you’re gluten-free, use a gluten-free flour blend, but make sure it includes binding agents for best results.
Pumpkin puree: This is the star of the cake! Use canned pumpkin puree for convenience. You can also roast a fresh pumpkin and blend it for a fresher taste, just ensure it’s well pureed.
Sour cream or yogurt: Both add moisture and richness. If you’re dairy-free, a plant-based yogurt works great as a substitute!
Vegetable oil: It helps keep the cake moist. You can swap it for melted coconut oil or melted butter if you prefer a richer flavor.
How Do I Get the Perfect Cinnamon Streusel Topping?
The streusel adds a delightful crunch, and getting it just right makes all the difference! Here’s how to nail it:
- Mix the dry ingredients (flour, brown sugar, cinnamon) first, to ensure an even distribution of flavors.
- Pour in the melted butter gradually and stir until the mixture is crumbly. You want it to feel like wet sand, not a paste.
- If it feels too wet, sprinkle a bit more flour until you reach the right crumbly texture.
Adding a bit of oats to the streusel can give it an extra crunch and a nutty flavor, which I really enjoy!
How Can I Ensure My Cake is Moist and Fluffy?
Moisture in the cake comes from proper mixing and the right baking time. Here are some tips:
- Don’t overmix the batter once you add dry ingredients—just combine until no dry flour is visible.
- Check for doneness a few minutes before the end of the baking time; every oven is a bit different!
- Let the cake cool in the pan for a while before moving it to a wire rack. This helps keep moisture in.
These tips will help you create a wonderfully moist pumpkin cinnamon coffee cake that will delight everyone!
How to Make Pumpkin Cinnamon Coffee Cake
Ingredients You Will Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup sour cream or plain yogurt
For the Cinnamon Streusel Topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, melted
For the Glaze (optional):
- ½ cup powdered sugar
- 1 to 2 tablespoons milk
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This delightful coffee cake takes about 20 minutes to prepare and requires 40 to 50 minutes to bake. Once it’s done, let it cool for a bit before glazing and serving. In total, you’re looking at about 1 hour to 1 hour and 10 minutes for a delicious homemade treat!
Step-by-Step Instructions:
1. Prepare to Bake:
First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan so the cake doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until everything is mixed well. This will add wonderful flavors to your cake!
3. Combine the Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until everything is combined smoothly. Add the eggs one by one, making sure to mix well after each addition. Finally, stir in the vanilla extract.
4. Add Pumpkin and Sour Cream:
Now, mix in that delicious pumpkin puree and sour cream until the mixture is nice and smooth. This will help keep your cake moist!
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
6. Pour and Smooth:
Pour the batter into your prepared baking pan and smooth the top with a spatula so it bakes evenly.
7. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon for the topping. Then pour in the melted butter and stir until it looks crumbly and delicious!
8. Sprinkle the Topping:
Evenly sprinkle the cinnamon streusel over the top of the cake batter. This will create a yummy crust when baked!
9. Bake:
Place the pan in the oven and bake for 40 to 50 minutes. Check if it’s done by inserting a toothpick into the center—if it comes out clean, your cake is ready!
10. Cool:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack. This is important to keep it moist!
11. Drizzle the Glaze:
If you’d like to add a sweet finish, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the cooled cake before serving!
12. Cut and Serve:
Cut the cake into squares and serve it warm or at room temperature. Enjoy it with a cup of coffee or tea for the perfect treat!
This pumpkin cinnamon coffee cake is a comforting, spiced delight with a delectable crumb topping. It’s perfect for cozy gatherings or when you’re craving something warm and sweet. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! You can use fresh pumpkin. Just roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. Make sure to measure out 1 cup for the recipe!
How Do I Store Leftover Coffee Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week, or freeze slices tightly wrapped for up to 3 months!
Can I Make This Coffee Cake Gluten-Free?
Yes! Substitute an equal amount of gluten-free all-purpose flour blend for the regular flour. Just make sure it contains a binding agent, like xanthan gum, for the best texture.
How Can I Make the Cake Sweeter or Less Sweet?
If you prefer a sweeter cake, you can increase the sugar by ¼ cup. For a less sweet version, reduce the sugar in the recipe by the same amount. Keep in mind that reducing too much sugar may affect the cake’s moisture and texture.