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Perfect Pumpkin Coffee Cake for Pure Comfort

perfect pumpkin coffee cake
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Indulge in the ultimate fall treat with this perfect pumpkin coffee cake, featuring a moist pumpkin spice base, a buttery streusel topping, and a sweet vanilla glaze. It’s the ideal comforting dessert or breakfast for any crisp autumn morning.

Ingredients

Scale
  • For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (or 1 ½ tsp pumpkin pie spice)
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup milk
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup (½ stick) unsalted butter, cold and cubed
  • For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan or an 8-inch round springform pan.
  2. Make the Streusel: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Make the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  4. In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
  5. Add the pumpkin puree and milk to the wet ingredients, mixing until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
  7. Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the streusel topping over the batter.
  8. Carefully spoon the remaining cake batter over the stre streusel layer and gently spread. Sprinkle the remaining streusel topping evenly over the top.
  9. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out with only moist crumbs attached.
  10. Let the cake cool in the pan on a wire rack for at least 15 minutes before preparing the glaze.
  11. Make the Glaze: In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Add more milk if needed, a teaspoon at a time, to reach your desired drizzling consistency.
  12. Drizzle the glaze over the cooled or slightly warm coffee cake before serving.

Notes

This coffee cake is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream, making it an excellent dessert. For breakfast, a simple cup of coffee is the perfect pairing.

Find it online: https://seasonedrecipe.com/perfect-pumpkin-coffee-cake/