This pumpkin spice coffee cake makes the perfect breakfast for fall. It's is super moist and buttery, and packed with all the fall spice flavors; all of the delicious pumpkin spice flavors like cinnamon, nutmeg, ginger, and clove. The crumb topping is perfectly sweet and gives it that classic coffee cake crunch in every bite.
INGREDIENTS FOR PUMPKIN SPICE COFFEE CAKE
This coffee cake is pretty simple to make, and comes together in no time. Here are all of the ingredients you'll need for this coffee cake.
• Flour
• Baking soda
• Salt
• Spices
• Unsalted butter
• Granulated + light brown sugar
• Pumpkin puree
• Eggs
• Vanilla extract
• Buttermilk
WHAT IS COFFEE CAKE?
I love coffee cake so much! It's the perfect balance of fluffy cake and crunchy, sweet streusel topping. If you've never had coffee cake before, you definitely need to! But just to clarify something that you might not know-- coffee cake has no actual coffee in it! It is called coffee cake simply because it's typically enjoyed with a cup of coffee, so it's the perfect little slice of heaven for breakfast!
MAKING PUMPKIN SPICE COFFEE CAKE
This coffee cake could not be more simple to whip up-- takes just minutes to make the batter and get in the oven!
MAKE THE CAKE
Step 1: Cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy; about 1-2 minutes. Add in the pumpkin puree, eggs, and vanilla extract and mix to combine.
Step 2: To the bowl, add the flour, baking soda, salt, cinnamon, nutmeg, ginger, and clove. While starting to mix everything together, slowly pour in the buttermilk. Mix just until the batter is formed. *The cake batter will be a bit thick.
MAKE THE CRUMBLE TOPPING
What's a coffee cake without a crumb topping? Here's what you'll need to make it:
• Flour
• Brown sugar
• Melted butter
• Cinnamon
• Nutmeg
• Salt
Step 3: In a separate bowl, combine all of the crumble topping ingredients and use a fork to mix together and combine.
ASSEMBLE THE COFFEE CAKE
Step 4: Spread the cake batter evenly in a greased 9x9 square or 9" round pan. *If you use round, I recommend using one with 3" sides. Use your hands to break apart and spread the crumb topping evenly on the top of the coffee cake.
Step 5: Pop the cake into a preheated 350°F oven and bake for 45-55 minutes. *You can check to make sure the cake is done by inserting a toothpick and it comes out clean.
Once the coffee cake is done baking, allow it to cool completely before slicing.
TIPS FOR THE BEST PUMPKIN SPICE COFFEE CAKE
This is a pretty straightforward recipe, but here are a few tips to make sure you're baking up the best coffee cake possible!
• Use pumpkin puree, not pumpkin pie filling. It might sound silly, but I'm sure almost everyone has done it at some point. You want to be sure to use pure 100% pumpkin puree, and not pumpkin pie filling! A lot of cans look similar to one another, so be sure to read the label carefully.
• Don't overmix your coffee cake batter. Overmixing cake batter can result in a cake that's dense and a bit gummy in texture. Be sure to only mix your batter just until all of the ingredients are combined.
• Top it with a simple glaze or powdered sugar. Not a necessary step, but a highly recommended one. Topping coffee cake with glaze or powdered sugar just gives each bite a little something extra.
Looking for more pumpkin recipes to bake up this fall? Here are some others you're sure to love!
• No-Churn Pumpkin Pie Ice Cream
• Gluten-Free Pumpkin Bread
• Pumpkin Chocolate Chip Skillet Cookie
• Pumpkin Banana Streusel Bread
• Pumpkin Chocolate Chip Cookies
If you give this recipe a try and love it, be sure to leave a comment and star rating! Be sure to tag @thehungrykitchenblog on Instagram so I can see all of your delicious bakes! Happy baking! ♥
Pumpkin Spice Coffee Cake
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 ½ teaspoons nutmeg
- ¾ teaspoon ginger
- ¼ teaspoon clove
- 10 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 cup pumpkin puree
- 2 eggs
- 2 teaspoons vanilla extract
- ⅓ cup buttermilk
Crumb Topping
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- ⅓ cup unsalted butter, melted
- 2 teaspoons cinnamon
- ¾ teaspoon nutmeg
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease a 9-inch square or round pan. Set it aside.
- In a mixer or a large bowl, cream together the softened butter and sugars until light and fluffy. Add in the pumpkin puree, eggs, and vanilla extract. Mix until everything is well combined.
- To the bowl, add in the flour, baking soda, salt, cinnamon, nutmeg, ginger, and clove. While starting to mix everything together, slowly pour in the buttermilk. Mix just until the coffee cake batter forms.
- For the crumble topping, combine all of the ingredients into a medium bowl. Mix together with a fork until everything is combined and you have nice chunks forming.
- Pour and spread the coffee cake batter into the prepared prepared pan into an even layer. Sprinkle the crumb mixture on top of the batter.
- Pop into the oven and bake coffee cake for 45-55 minutes. You can use a toothpick after 45 minutes to see if it's done. Once done baking, allow it to cool completely before slicing.
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