Pumpkin Coffee Cake With Crumb or Streusel Topping

Fall is in the air, and that can only mean one thing: it’s time to break out the pumpkin recipes! This year, why not try something new and bake a delicious pumpkin coffee cake?
Simon Vaughan
pumpkin coffee cake

Does Coffee Cake Have Coffee in It?

One of the most common questions about coffee cake is whether it actually contains coffee. The answer is no, coffee cake does not contain coffee. So why is it called coffee cake? There are two theories. One theory is that coffee cake was originally served with coffee. The other theory is that coffee cake got its name because it was meant to be eaten with a cup of coffee.

Can You Freeze Coffee Cake?

Coffee cake can be frozen, but it’s best to freeze it before adding the streusel topping or glaze. To freeze, wrap the cooled cake tightly in plastic wrap and then place it in a freezer-safe bag. When you’re ready to enjoy, thaw the cake overnight in the refrigerator, and then add the streusel topping and glaze just before serving.

Can You Make Your Own Pumpkin Spice?

If you don’t have pumpkin spice on hand, it’s easy to make your own with just a few pantry staples. In a small bowl, mix together 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon ground cloves. You can also add in a pinch of allspice or cardamom for extra flavor. Store in an airtight container for up to 6 months.

See also:  Best Homemade Kahlua Cake Recipe With Chocolate

Pumpkin Coffee Cake Recipe

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, at room temperature;
  • 1/2 cup granulated sugar;
  • 2 large eggs, at room temperature;
  • 1 teaspoon pure vanilla extract;
  • 1 cup canned pumpkin puree;
  • 2 cups all-purpose flour;
  • 2 teaspoons baking powder;
  • 1 teaspoon baking soda;
  • 1/2 teaspoon salt;
  • 1 teaspoon ground cinnamon;
  • 1/4 teaspoon ground ginger;
  • 1/4 teaspoon ground nutmeg.

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch round cake pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, and mix until well combined. Stir in the vanilla extract and pumpkin puree.
  3. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Gradually add the dry ingredients to the wet ingredients and mix until just combined (do not overmix).
  4. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before adding the streusel topping and glaze.

Pumpkin Sour Cream Coffee Cake

You can also add 1/2 cup of sour cream to the batter to make the cake a slightly tangy twist on traditional pumpkin coffee cake. Stir in 1/2 cup of chopped pecans or walnuts, if desired.

Streusel Topping Recipe

Ingredients:

  • 1/4 cup all-purpose flour;
  • 1/4 cup brown sugar;
  • 2 tablespoons unsalted butter, at room temperature.

Instructions:

  1. In a small mixing bowl, combine the flour and brown sugar. Add in the butter and use your hands to mix until it forms a crumbly mixture.
  2. Sprinkle the streusel topping over the cooled pumpkin coffee cake before serving.
See also:  Moist Chocolate Coffee Cake Recipe (With Sour Cream)

Crumb Topping Recipe

Ingredients:

  • 1/3 cup all-purpose flour;
  • 1/4 cup brown sugar;
  • 2 tablespoons unsalted butter, at room temperature.

Instructions:

  1. In a small bowl, mix the flour and brown sugar. Then, add in the butter and use your hands to continue mixing until it becomes crumbly.
  2. Top your cooled pumpkin coffee cake with the crumb topping before serving for an extra bit of deliciousness.

Brown Sugar Glaze Recipe

Ingredients:

  • 1/4 cup brown sugar;
  • 2 tablespoons unsalted butter;
  • 3 tablespoons milk or cream;
  • 1/2 teaspoon pure vanilla extract;
  • 1/2 cup powdered sugar.

Instructions:

  1. In a small saucepan, melt the brown sugar and butter together over medium heat until the mixture is smooth and bubbly. Stir in the milk and vanilla extract.
  2. Gradually add in the powdered sugar, stirring until desired consistency is reached. Drizzle over the streusel-topped pumpkin coffee cake before serving. Enjoy!

Tips on How to Make Pumpkin Coffee Cake

Here are some tips for making the perfect pumpkin coffee cake:

  • be sure to use canned pumpkin puree, not pumpkin pie filling;
  • if you want a stronger pumpkin flavor in the cake, increase the amount of pumpkin puree to 1 and 1/4 cups;
  • for an extra moist cake, replace half of the butter with vegetable oil;
  • you can also add in 1/2 cup chopped pecans or walnuts to the batter for added texture and flavor;
  • feel free to swap out the spices for your favorite fall spice blend (such as pumpkin pie spice);
  • to make this coffee cake even more decadent, mix 1/2 cup of chocolate chips into the batter before baking;
  • maple syrup can be substituted for brown sugar in the streusel topping and glaze;
  • you can use pumpkin coffee cake as a base for French toast or bread pudding;
  • baking pan size can also be adjusted – just keep in mind that cooking times may vary. For example, using a 9×13 inch pan, the cake will need to bake for 45-55 minutes;
  • melted butter and cinnamon sugar can be brushed over the top of the cake before baking for added flavor and crunch.
See also:  Banana Coffee Cake Recipe With a Streusel Topping

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