This Pumpkin Cinnamon Coffee Cake is a cozy treat perfect for fall! It’s moist and soft, filled with pumpkin flavor and a swirl of sweet cinnamon. The aroma while baking is just heavenly!
Honestly, it’s hard to resist that warm, gooey topping. I love serving it with a cup of coffee for a delightful afternoon pick-me-up. Trust me, your taste buds will thank you! ☕️🍰
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cake, giving it structure. If you need a gluten-free option, consider using a 1:1 gluten-free flour blend, which works well in most baking.
Canned pumpkin puree: Make sure it’s pure pumpkin, not pie filling. If fresh pumpkins are available, you can roast and puree them. I’ve tried this and it adds a lovely, fresh flavor!
Vegetable oil: It keeps the cake moist. Canola or melted coconut oil are great substitutes if you’re looking for something different.
Spices: Cinnamon and nutmeg are key for that warm flavor. If you’re missing nutmeg, just increase the cinnamon slightly. I’ve even added a pinch of allspice for an extra kick!
Buttermilk: It adds moisture and richness. If you don’t have any, mix 1 tablespoon of vinegar or lemon juice with 1/4 cup of regular milk and let it sit for 5 minutes as a quick substitute.
How Can I Get the Perfect Cinnamon Streusel Topping?
The streusel topping is what really makes this cake special! Getting that crumbly texture is all about the technique. Here’s how to make it perfect:
- In a small bowl, mix brown sugar, flour, cinnamon, and salt. This ensures even distribution of sweetness and spice.
- Next, stir in melted butter. Use your fork or fingers to blend until you get small crumbs. It’s okay if some pieces are larger; they’ll create delightful crunch!
- If using nuts, fold them in gently; this adds an extra layer of flavor without overpowering the streusel.
- Sprinkle this mixture evenly over the uncooked batter before baking for a delicious crunchy topping.
With these tips, your Pumpkin Cinnamon Coffee Cake will not only taste amazing, but it will also impress everyone with its lovely texture and flavor! Enjoy baking!
Pumpkin Cinnamon Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk
For the Cinnamon Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped walnuts or pecans (optional)
For the Icing Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delicious pumpkin cinnamon coffee cake takes about 15 minutes to prepare and 40-45 minutes to bake, plus a little time for cooling. So, in total, you’ll need around an hour to enjoy this warm and comforting treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly. Grease and flour a 9×9-inch baking pan or line it with parchment paper for easy release later.
2. Combine the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until everything is well mixed. This will keep your cake light and fluffy!
3. Mix the Wet Ingredients:
In a separate medium bowl, blend the vegetable oil, eggs, pumpkin puree, vanilla extract, and buttermilk until the mixture is smooth and consistent. It’s important to mix this well for a good flavor.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix, as this will make the cake dense and less tender.
5. Make the Streusel Topping:
In a small bowl, mix together the brown sugar, flour, cinnamon, and salt for the streusel topping. Then, stir in the melted butter until the topping is crumbly. If you’re adding nuts, fold them in gently.
6. Assemble the Cake:
Pour the cake batter into your prepared pan and spread it evenly. Sprinkle the streusel topping generously over the batter, making sure it covers the surface nicely.
7. Bake the Cake:
Place the cake in the preheated oven and bake for 40-45 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cooling Time:
Once baked, allow the cake to cool in the pan on a wire rack for at least 20 minutes. This will help it set and make it easier to slice later.
9. Prepare the Icing:
While the cake is cooling, whisk together powdered sugar, milk, and vanilla in a small bowl until smooth. Adjust the consistency with more milk if needed; it should be pourable but not too runny.
10. Finish and Serve:
Once the cake is cool, drizzle the icing over the top in a zig-zag pattern. Cut into squares and serve your delightful pumpkin cinnamon coffee cake warm or at room temperature!
Enjoy your cozy treat with a warm cup of coffee or tea! 🍰☕
Can I Substitute the Pumpkin Puree?
Yes, you can substitute pumpkin puree with an equal amount of applesauce or mashed ripe bananas for a different flavor. Just keep in mind that it may result in a slightly different texture.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it well to prevent freezer burn!
Can I Use Different Nuts in the Streusel Topping?
Absolutely! Feel free to use any nuts you prefer or have on hand, such as pecans, almonds, or even sunflower seeds for a nut-free option. Just chop them into smaller pieces before mixing them in.
Is This Cake Freezable?
Yes, this pumpkin coffee cake freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw in the refrigerator overnight before enjoying.
