Are you ready to bake a treat that celebrates the flavors of fall? My Pumpkin Streusel Coffee Cake is simple, delicious, and perfect for cozy mornings or gatherings. With warm spices and a crunchy topping, this cake makes every bite a joy. Follow my easy recipe and impress your friends and family with a delightful dessert that’s as comforting as a cup of coffee. Let’s dive into the details!
Ingredients
Dry Ingredients List
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon salt
The dry ingredients form the base of our cake. Flour gives structure. Sugar adds sweetness. Baking powder and baking soda help the cake rise. Cinnamon and nutmeg give it that warm, cozy flavor. The salt balances everything out.
Wet Ingredients List
– 1 cup canned pumpkin puree
– ½ cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
The wet ingredients bring moisture and flavor. Pumpkin puree gives the cake its rich taste and color. Vegetable oil keeps it soft and moist. Eggs bind everything together, while vanilla adds a lovely aroma.
Streusel Topping Ingredients
– ½ cup packed brown sugar
– ½ cup rolled oats
– ¼ cup all-purpose flour
– 1 teaspoon ground cinnamon
– ¼ cup unsalted butter, melted
– ½ cup chopped walnuts or pecans (optional)
The streusel topping adds a crunchy layer. Brown sugar makes it sweet and caramel-like. Rolled oats provide texture. The flour helps it clump together, and cinnamon adds warmth. Melted butter brings it all together, and nuts can give extra crunch.
Step-by-Step Instructions
Prepping the Oven and Bakeware
First, set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish. This step helps the cake come out easily later.
Mixing Dry Ingredients
In a large bowl, mix together the dry ingredients. Add 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. Whisk them until there are no lumps.
Combining Wet Ingredients
In a separate bowl, whisk together the wet ingredients. Combine 1 cup of pumpkin puree, ½ cup of vegetable oil, 2 eggs, and 1 teaspoon of vanilla extract. Make sure this mixture is smooth and well blended.
Mixing Wet and Dry Ingredients
Now, slowly add the wet mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix. This keeps the cake light and fluffy.
Preparing the Batter for Baking
Pour the batter into your greased baking dish. Use a spatula to spread it evenly across the bottom.
Making and Adding the Streusel Topping
In a medium bowl, mix ½ cup of brown sugar, ½ cup of rolled oats, ¼ cup of flour, and 1 teaspoon of cinnamon. Pour in ¼ cup of melted butter and mix until crumbly. If you like nuts, fold in ½ cup of chopped walnuts or pecans.
Baking the Coffee Cake
Evenly sprinkle the streusel topping on the batter in the baking dish. Then, bake for 30 to 35 minutes. To check if it is done, insert a toothpick in the center. It should come out clean, or with a few moist crumbs.
Cooling and Serving Suggestions
Once baked, let the cake cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely. For serving, cut into squares. You can drizzle some icing on top or add a dollop of whipped cream for extra flavor. Enjoy your delightful treat!
Tips & Tricks
Ensuring a Fluffy Coffee Cake
To make your coffee cake light and fluffy, avoid overmixing. When you combine wet and dry ingredients, stir gently. You want to blend them just until no dry flour shows. This keeps air in the batter. Also, make sure your baking powder and baking soda are fresh. Old leavening agents can cause dense cakes.
Best Practices for Streusel Topping
For a great streusel topping, mix your dry ingredients first. Combine brown sugar, oats, flour, and cinnamon in a bowl. Then, pour in melted butter. Stir until it looks crumbly. If you want nuts, fold them in last. Sprinkle the topping evenly over the batter before baking. This gives you a nice crunch on top.
Alternatives to Nuts
If you prefer not to use nuts, there are tasty options. You can substitute with seeds like pumpkin or sunflower seeds. Dried fruits like raisins or cranberries also add a nice touch. Try using shredded coconut for a fun twist. Each option brings its own flavor and texture, so feel free to be creative!
Variations
Gluten-Free Pumpkin Streusel Coffee Cake
To make a gluten-free version, swap regular flour for a gluten-free blend. This blend should work cup-for-cup with regular flour. You may want to add a bit of xanthan gum for the best texture. It helps hold everything together. The rest of the recipe stays the same. You will still enjoy a moist, tasty cake.
Adding Chocolate Chips
If you love chocolate, try adding chocolate chips. Just fold in one cup of semi-sweet chocolate chips when mixing the wet and dry ingredients. The rich chocolate pairs well with pumpkin’s warm flavors. This change makes the cake even more exciting. You will love the mix of flavors.
Spiced Pumpkin Version
For a spiced pumpkin version, increase the spices. Add an extra half teaspoon of cinnamon and nutmeg. You can also add a pinch of ground ginger or allspice. This makes the cake even more fragrant and cozy. It’s perfect for chilly fall days. These spices boost the flavor and warmth in every bite.
Storage Info
How to Store Leftover Cake
After you enjoy your pumpkin streusel coffee cake, let it cool completely. Place the cake in an airtight container. This keeps it fresh for up to four days at room temperature. If you have more leftovers, refrigerate it. Just remember to wrap it well with plastic wrap to prevent it from drying out.
Freezing Suggestions
You can freeze your pumpkin streusel coffee cake for later. Cut the cake into slices or keep it whole. Wrap it tightly in plastic wrap, then in aluminum foil. This double wrapping helps to avoid freezer burn. It can last for about three months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight.
Reheating Tips
To reheat your cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. Heat it for about 10 to 15 minutes. This keeps it moist. You can also microwave a slice for about 20 to 30 seconds if you want a quicker option. Enjoy your warm, delicious cake!
FAQs
What can I use instead of eggs in this recipe?
You can use applesauce or mashed bananas. Both give moisture and help bind. Use ¼ cup of either for each egg. This makes the coffee cake soft and tasty.
Can I use fresh pumpkin instead of canned?
Yes! Fresh pumpkin is great. Just cook it, remove the skin, and mash it well. Make sure to drain any extra water. Canned pumpkin is simpler, but fresh can add a nice touch.
How long does the coffee cake last?
The coffee cake lasts for about 3 to 5 days at room temperature. Keep it in an airtight container. If you want it to last longer, put it in the fridge for up to a week.
What can I pair with Pumpkin Streusel Coffee Cake?
This cake pairs well with coffee or tea. Try serving it with whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon on top adds a nice touch.
Can I make this recipe in advance?
Yes, you can! Make the cake a day early. Just store it in an airtight container. You can also freeze it for up to 3 months. Just let it thaw before serving.
This blog post gave you a complete guide to making a delicious coffee cake. We covered the key ingredients, step-by-step instructions, helpful tips, and various options for your prep. You learned how to ensure a fluffy texture and tasty streusel topping, plus storage tips for leftovers.
Now you can enjoy a slice of homemade goodness and wow your friends. Bake, share, and savor each bite of your coffee cake!
