Autumn has arrived, and with it comes the irresistible aroma of pumpkin spice! Forget those store-bought treats; this homemade pumpkin coffee cake is incredibly easy to make, bursting with flavor, and perfect for cozy fall mornings or a delightful afternoon treat. It's one of those delicious dishes that’s guaranteed to impress, whether you're a seasoned baker or just starting your homemade cooking journey. This quick dinner-worthy dessert is also a healthy addition to your fall baking repertoire. Let's get baking!
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup (½ stick) cold unsalted butter, cut into small pieces
Instructions:
Getting Started: Preheat & Prep
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This simple step ensures your cake releases easily.
Making the Cake Batter:
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In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. This dry ingredient mixture forms the base of your cake.
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In a separate bowl, cream together the granulated sugar and brown sugar with the oil until light and fluffy. A hand mixer works perfectly for this.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
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Stir in the pumpkin puree until evenly distributed throughout the batter.
Preparing the Crumble Topping:
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In a medium bowl, combine the flour, oats, brown sugar, and cinnamon for the topping.
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Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Cold butter is crucial for a crumbly topping.
Assembling & Baking the Cake:
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Pour the cake batter into the prepared pan and spread evenly.
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Sprinkle the crumble topping evenly over the batter.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it as ovens vary.
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Let the cake cool in the pan for 10-15 minutes before serving. This allows the cake to set and prevents it from crumbling when you cut it.
Tips for the Best Pumpkin Coffee Cake:
- Room Temperature Ingredients: For optimal mixing and a lighter cake, use room temperature eggs and butter.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for Doneness: Use a toothpick or wooden skewer to check if the cake is baked through. If it comes out with moist crumbs, bake for a few more minutes.
- Cool Completely: For the cleanest slices, allow the cake to cool completely before cutting and serving.
Variations:
- Add Nuts: Chopped pecans or walnuts would be a delicious addition to the crumble topping.
- Spice it Up: Experiment with different spices, like cardamom or allspice, to customize the flavor.
- Cream Cheese Frosting: Elevate this easy recipe with a simple cream cheese frosting!
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Fat: Approximately 15-20g Protein: Approximately 4-5g Carbohydrates: Approximately 40-45g
This pumpkin coffee cake is the perfect fall dessert – easy to make, delicious to eat, and guaranteed to become a family favorite. Enjoy!