pumpkin spice coffee cake
The comforting aroma of a freshly baked pumpkin spice coffee cake has a magic of its own. With each slice layered in cinnamon streusel and tender pumpkin crumb, it captures the essence of fall mornings.
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Servings: 9 people
Ingredients
- All-purpose flour 250 g / 8.8 oz: Provides structure and a light crumb.
- Pumpkin puree 240 g / 8.5 oz: Adds moisture, natural sweetness, and seasonal flavor.
- Brown sugar 150 g / 5.3 oz: Deepens the caramel notes and pairs with pumpkin’s richness.
- Granulated sugar 100 g / 3.5 oz: Balances the warm spices with a touch of sweetness.
- Unsalted butter 115 g / 4 oz: Creates tenderness and rich buttery flavor in both cake and streusel.
- Eggs 100 g / 3.5 oz: Bind ingredients and keep texture moist.
- Baking powder 10 g / 0.35 oz: Provides lift and airiness to the crumb.
- Baking soda 3 g / 0.1 oz: Enhances rise and balances acidity.
- Cinnamon 6 g / 0.2 oz: Defines the signature coffee cake spice warmth.
- Nutmeg 2 g / 0.07 oz: Adds subtle depth complementing the pumpkin.
- Salt 2 g / 0.07 oz: Rounds flavors and enhances sweetness.
- Milk 120 g / 4.2 oz: Keeps batter fluid and softens texture.
- Vanilla extract 5 g / 0.17 oz: Lends aroma and richness to the overall flavor.
- All-purpose flour for streusel 100 g / 3.5 oz: Combines with sugars to form the crumbly topping.
- Brown sugar for streusel 80 g / 2.8 oz: Sweet crunch contrast to soft cake crumb.
- Cinnamon for streusel 3 g / 0.1 oz: Intensifies the layered spice experience.
- Essential ingredients neatly arranged for pumpkin spice coffee cake.
Instructions
- Preheat your oven to 175°C (350°F), grease a 9-inch square baking pan, and line with parchment for easy removal.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.
- In another bowl, beat butter, brown sugar, and granulated sugar until fluffy. Then, add eggs one at a time, followed by pumpkin puree, milk, and vanilla extract.
- Combine wet and dry ingredients until just mixed. Avoid overmixing to maintain tenderness.
- Prepare streusel by mixing flour, brown sugar, and cinnamon with melted butter until crumbly.
- Spread half of the batter into the pan, sprinkle half of the streusel, add the remaining batter, and top with the last of the streusel.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for at least 20 minutes before slicing.
Notes
If you lack pumpkin puree, substitute with sweet potato puree or mashed roasted squash for a similar flavor and moisture.
To save time, mix the dry ingredients and prepare the streusel a day in advance. Consequently, you’ll only have to assemble and bake in the morning.
Store the pumpkin spice coffee cake covered at room temperature for up to three days or refrigerate for a week. As a result, you can reheat slices briefly in the oven for that just-baked aroma.
A cozy dessert moment featuring pumpkin spice coffee cake and coffee.