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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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Indulge in the delightful warmth of our Pumpkin Coffee Cake Recipe, a perfect blend of moist cake and spiced streusel that makes for an irresistible treat any time of year. This easy-to-follow recipe combines the rich flavors of pumpkin, cinnamon, and pumpkin pie spice to create a comforting dessert that will impress at gatherings or cozy family breakfasts. With straightforward preparation steps and minimal hassle, you can whip up this delicious cake in no time. Whether you serve it warm with a drizzle of icing or enjoy it plain, every bite is sure to leave you craving more!

Ingredients

Scale
  • 3 cups all-purpose flour (spooned and leveled)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter (2 sticks, melted)
  • 2 & 1/4 cups all-purpose flour
  • 1 & 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup butter (1 stick, softened but still cool)
  • (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil)
  • 1 tablespoon vanilla extract
  • 1/4 cup butter (very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (use less if using table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub it with butter to prevent sticking.
  2. In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in a medium bowl and pour it into the larger bowl with dry ingredients. Stir until you reach a consistency resembling wet sand with big chunks. Set aside in the fridge if possible.
  3. In another large bowl or using a stand mixer, combine 2 & 1/4 cups flour, 1 & 1/2 cups granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. Chop 1/2 cup softened butter into chunks; add it to the flour mixture and mix until combined. Add half of the can of pumpkin puree to this mixture and blend until fully incorporated. In the same bowl used for melting butter, mix remaining pumpkin puree with eggs, vegetable oil, and vanilla extract until well blended. Gradually add this egg mixture to the flour mixture in three additions while mixing for about 20 seconds after each addition.
  4. Spread about half of the batter into your prepared cake pan, sprinkle evenly with half of your streusel mixture, add another layer of batter followed by more streusel, and top with remaining batter and finish with the last of your streusel.
  5. Bake in preheated oven for approximately 35 minutes. Quickly sprinkle any leftover streusel on top after removing from oven; then bake again for an additional 10-15 minutes. Test doneness using a toothpick; it should come out clean when inserted into the center.
  6. Let cool on a wire rack for at least 15-20 minutes before cutting into squares. For icing, beat together softened butter until smooth, add vanilla extract, salt, milk, and powdered sugar until creamy. Drizzle over cooled cake as desired.

Nutrition

Find it online: https://trandtaste.com/pumpkin-coffee-cake-recipe/

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