The accurate pumpkin-flavored coffee cake! This cake is moist and bursting with pumpkin spice flavors, topped with crispy brown sugar crumbs and drizzled with cream cheese frosting. This simple pumpkin dessert pairs well with the pumpkin spice latte. It is the perfect recipe to bake in time for the fall season!
Why You’ll Love This Easy Pumpkin Coffee Cake Recipe
It’s full of autumn flavor. It has the perfect amount of pumpkin pie spice to complement the pumpkin’s taste exquisitely.
It’s a very deliciously soft, moist, and fluffy cake. This coffee cake is extremely moist due to the buttermilk and pumpkin combination. Take a bite and you’ll understand the difference!
This cake bursts with pumpkin spice flavors and stays moist. We top it with crispy brown sugar crumbs and serve it with a crunchy brown sugar streusel, drizzled with cream cheese frosting.. The perfect feature of a coffee cake is the streusel, and this cake has lots and plenty of streusel that gives a sweet and delicious crunch to every bite.
We top it with creamy maple-infused frosting. To finish it off we’re adding a sprinkle of frosting made from cream cheese to make this cake extraordinary truly.
Simple Ingredients for Pumpkin Coffee Cake
- All-Purpose flour provides the cake with the best and most delicate crumb
- We use granulated sugar to make the cake moist and sweet.
- Brown Sugar is used to create the crunchy streusel
- EggsMake sure they’re at room temperature
- ButterMake sure it’s softened
- Buttermilk can make the cake extra fluffy (you can make use of 3/4 cup (180 milliliters) whole milk, mixed with 2 1/4 tsp white vinegar or lemon juice in order to create buttermilk)
- Canned pumpkin PureeIt is not a pumpkin pie-like filling I would recommend the canned pumpkin of Libby to ensure the accurate consistency of pumpkin puree consistency from the can. It’s a big distinction in desserts with pumpkin!
- Ground pumpkin spice blends warm spices like ground cinnamon, nutmeg, cloves, allspice, and mace to impart warmth into the cakes. I enjoy Spice Island Pumpkin Pie spice!
- Vanilla Extract is a sweet touch to the cake
- Baking soda can give the cake a soft texture
- Salt helps make all the flavors
- Ground pumpkin spice blends warm spices like ground cinnamon, nutmeg, cloves, allspice, and mace to impart warmth into the cakes, while powdered sugar enhances the sweetness of the cream cheese frosting.
- Milk is used to make cream cheese drizzle
- Pure Maple Syrup is used with powdered sugar to sweetness the frosting of cream cheese.
- Cream Cheese is used to create the delicious frosting
Tep By Step Instructions
Check out the recipe below for full measurements and baking times.
1: Make the cinnamon streusel topping by adding brown sugar and butter to the bowl of a medium size. Mix the ingredients using an electric mixer at high until the mixture is well combined. Add the pumpkin pie spice and a pinch of salt. Mix until the mixture looks like coarse crumbles. Place the mixture in the refrigerator to chill while you make the batter for coffee cakes.
2: In a medium bowl, mix the flour, pumpkin pie spice baking soda, and salt. Then, set aside your flour mix.
3:Ground pumpkin spice blends warm spices like ground cinnamon, nutmeg, cloves, allspice, and mace to impart warmth into the cakes, while powdered sugar enhances the sweetness of the cream cheese frosting. In a large bowl, add the softened butter and granulated white sugar. Blend for 2 minutes using an electric mixer at high speed.
4 : Add vanilla and eggs, and mix at moderate speed until light in shade and smooth, approximately 1 minute.
5: Add in the pumpkin puree from the can and buttermilk and mix at a medium-low speed until it is all combined. (The batter will appear curdled by this point, however, don’t doubt. It will begin to come together once you add the dry ingredients.)
6: Ground pumpkin spice blends warm spices like ground cinnamon, nutmeg, cloves, allspice, and mace to impart warmth into the cakes, while powdered sugar enhances the sweetness of the cream cheese frosting. In a large bowl, add the softened butter and granulated white sugar. Then, add the dry ingredients to the pumpkin mixture and mix on low-medium speed until the batter is well combined. Scrape down the side of the bowl using an abrasive spatula if needed.
7 : Pour the batter into an ungreased 9 x 9 baking pan lined with parchment, and sprinkle the chilled buttery streusel completely over the top.
8:Bake the coffee cake and then let it cool in the pan and then on an untidy wire rack until cool.
9 : While the cake cools, prepare frosting with cream cheese by adding maple syrup in a bowl of a smaller size. Mix using an electric beater until it is smooth. After that, sift into the powdered sugar, one at a time until the mixture is all combined. Finally, add the milk. Spread the frosting made of cream cheese over the top of the cake and then serve!
FAQs
What can I do to preserve this cake?
The remaining cakes can be stored inside an airtight container for up to 3 days.
Can I make my pumpkin puree?
I highly recommend with sticky Libby’s canned pumpkin, if you can. I haven’t tested this recipe using homemade puree and I’m unable to be sure that it’s going to be similar.
Do I have to use sour cream as an alternative to buttermilk?
No. You won’t have the identical payoff using buttermilk in place of sour cream. If you do not have buttermilk on the shelf, you can easily make it using 3/4 cup (180 milliliters) of whole milk, and 2 1/4 tsp white vinegar or lemon juice.
Pro Tips
To get the perfect results Measure your flour accurately. This is always my top baking tip. Don’t ever pour an entire measuring cup of flour. This can lead to excessive amounts of flour. Instead, portions of flour into a measuring cup, then scrape excess flour away using the edge of the knife. Better yet, take your time weighing the flour. 1 cup flour is equal to 120-125 grams.
Make sure that all of your wet ingredients are at room temperature. You’ll get an accurate cake texture if the ingredients are at warm instead of cold. Wet and cold components can render any sort of cake batter or donut cake batter “gummy”.
Do not overmix your cake batter. Mix just until dry ingredients are mixed into the batter to avoid a heavy coffee cake.
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