Pumpkin Coffee Cake Simple and Delicious Recipe

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For a perfect pumpkin coffee cake, you will need the following ingredients: - 1 cup canned pumpkin puree - 2 cups all-purpose flour - 1 cup granulated sugar - ½ cup packed brown sugar - ⅓ cup vegetable oil - ½ cup plain Greek yogurt - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon salt - 1 cup chopped pecans (optional) These ingredients blend together to create a moist cake with a delightful spice. Canned pumpkin puree adds flavor and moisture. The combination of sugars gives a nice sweetness and depth. Greek yogurt helps keep the cake tender. Don't forget the ground spices! They make this cake feel cozy and warm. If you want a little crunch, add chopped pecans. They give a nice texture. You can find the full recipe for easy reference. Enjoy the process of baking this delicious treat! First, preheat your oven to 350°F (175°C). While it warms, prepare your baking pan. I like to grease a 9x13 inch pan with butter or use non-stick spray. You can also line it with parchment paper. This makes removing the cake easier later. In a large bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add the plain Greek yogurt, eggs, and vanilla extract. Use a whisk or an electric mixer to blend everything until smooth. This mix gives your cake moisture and flavor. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Mixing these dry ingredients well ensures even rising. It helps the spices blend throughout the cake. Now, add the dry ingredients to the pumpkin mixture slowly. Stir gently until they just blend together. Be careful not to overmix! If you want, fold in chopped pecans for added texture and flavor. In a small bowl, mix together the ½ cup of brown sugar and 1 tablespoon of ground cinnamon. This crumb topping adds a sweet crunch on top of your cake. Pour half of your cake batter into the greased pan. Spread it evenly across the bottom. Next, sprinkle half of the crumb mixture over this first layer. Carefully spread the rest of the batter over the crumb layer. Smooth the top gently. Finally, sprinkle the remaining crumb mixture evenly over this layer. Place the pan in your preheated oven. Bake for 35-40 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs. Once baked, let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack. This cooling step helps the cake set and improves the flavor. For the full recipe, check the complete instructions. To make the best pumpkin coffee cake, avoid overmixing the batter. When you combine the wet and dry ingredients, mix until just combined. This helps keep your cake light and fluffy. Before you serve your cake, consider these fun ideas: - Dust the top with powdered sugar for a sweet touch. - Garnish each slice with whipped cream for extra creaminess. Watch out for these common mistakes: - Underbaking can leave your cake raw inside. Make sure to check with a toothpick. - Overbaking can dry out your cake, so keep an eye on the time. These tips will help you create a delicious pumpkin coffee cake. For the full recipe, check the earlier section! {{image_4}} You can make this cake vegan by swapping eggs and dairy. Use flax eggs instead of regular eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for five minutes to thicken. For dairy, replace Greek yogurt with almond or coconut yogurt. Use plant-based milk in place of regular milk. This keeps the cake moist and tasty. For a gluten-free version, choose a good gluten-free flour blend. Look for one that has a mix of rice flour, almond flour, and tapioca flour. These blends work well in baking. They help create a light and fluffy texture. You can also add a bit of xanthan gum to improve the structure. To make your cake even better, add chocolate chips or caramel swirls. Mix in 1 cup of chocolate chips into the batter before baking. For caramel, drizzle some on top of the batter before adding the crumb topping. This adds a sweet, rich flavor that pairs perfectly with pumpkin. Explore these variations to make the pumpkin coffee cake your own. Check the Full Recipe for detailed steps! To keep your pumpkin coffee cake fresh, store it in an airtight container. You can leave it at room temperature for up to three days. If you want it to last longer, put it in the fridge. Make sure to wrap it well to keep it moist. If you want to freeze your pumpkin coffee cake, follow these steps: - Let the cake cool completely. - Slice the cake into individual pieces. - Wrap each slice tightly in plastic wrap. - Place the wrapped slices in a freezer-safe bag or container. - Label the bag with the date. The cake can last up to three months in the freezer. To warm up the cake for serving, try these tips: - Preheat your oven to 350°F (175°C). - Remove the cake from the fridge or freezer. - If frozen, let it thaw in the fridge overnight. - Place the slices on a baking sheet. - Heat in the oven for about 10-15 minutes. - You can also use the microwave for 15-20 seconds per slice. Enjoy it warm! For the full recipe, check out the [Full Recipe]. Pumpkin coffee cake lasts about 3 days at room temperature. Keep it in an airtight container. In the fridge, it can last up to a week. Just remember to cover it well to keep it fresh. Yes, you can prepare pumpkin coffee cake ahead of time. Bake the cake and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the fridge for up to 2 days. When ready to serve, simply reheat it gently in the oven. You can use plain yogurt or sour cream instead of Greek yogurt. Both keep the cake moist and tender. If you prefer a dairy-free option, try using unsweetened applesauce or a non-dairy yogurt. These substitutes work well and still deliver great taste. This blog post covered how to make a delicious pumpkin coffee cake. We looked at the ingredients and step-by-step instructions. I also shared tips and tricks for perfecting your bake. Don’t forget the variations for dietary needs! Finally, I explained how to store and reheat your cake. Enjoy your baking journey! Your kitchen will smell great, and you'll have a tasty treat to share. Happy baking!

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Are you ready to delight your taste buds? This Pumpkin Coffee Cake recipe is simple yet oh-so-delicious! With the right blend of spices and a moist, fluffy texture, it’s perfect for any occasion. From breakfast to dessert, this cake will not disappoint. Follow me as I take you through easy steps, helping you create a treat that’s sure to impress friends and family alike! Let’s get baking!

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Ingredients

For a perfect pumpkin coffee cake, you will need the following ingredients:

– 1 cup canned pumpkin puree

– 2 cups all-purpose flour

– 1 cup granulated sugar

– ½ cup packed brown sugar

– ⅓ cup vegetable oil

– ½ cup plain Greek yogurt

– 3 large eggs

– 1 teaspoon vanilla extract

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ½ teaspoon ground ginger

– ¼ teaspoon salt

– 1 cup chopped pecans (optional)

These ingredients blend together to create a moist cake with a delightful spice. Canned pumpkin puree adds flavor and moisture. The combination of sugars gives a nice sweetness and depth. Greek yogurt helps keep the cake tender.

Don’t forget the ground spices! They make this cake feel cozy and warm. If you want a little crunch, add chopped pecans. They give a nice texture.

You can find the full recipe for easy reference. Enjoy the process of baking this delicious treat!

Step-by-Step Instructions

Preheat the Oven

First, preheat your oven to 350°F (175°C). While it warms, prepare your baking pan. I like to grease a 9×13 inch pan with butter or use non-stick spray. You can also line it with parchment paper. This makes removing the cake easier later.

Mix Wet Ingredients

In a large bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add the plain Greek yogurt, eggs, and vanilla extract. Use a whisk or an electric mixer to blend everything until smooth. This mix gives your cake moisture and flavor.

Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Mixing these dry ingredients well ensures even rising. It helps the spices blend throughout the cake.

Combine Wet and Dry Mixtures

Now, add the dry ingredients to the pumpkin mixture slowly. Stir gently until they just blend together. Be careful not to overmix! If you want, fold in chopped pecans for added texture and flavor.

Prepare Crumb Topping

In a small bowl, mix together the ½ cup of brown sugar and 1 tablespoon of ground cinnamon. This crumb topping adds a sweet crunch on top of your cake.

Layer the Cake Batter

Pour half of your cake batter into the greased pan. Spread it evenly across the bottom. Next, sprinkle half of the crumb mixture over this first layer.

Finish with Remaining Batter and Crumbs

Carefully spread the rest of the batter over the crumb layer. Smooth the top gently. Finally, sprinkle the remaining crumb mixture evenly over this layer.

Bake

Place the pan in your preheated oven. Bake for 35-40 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs.

Cool Down

Once baked, let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack. This cooling step helps the cake set and improves the flavor. For the full recipe, check the complete instructions.

Tips & Tricks

Best Practices for Baking Pumpkin Coffee Cake

To make the best pumpkin coffee cake, avoid overmixing the batter. When you combine the wet and dry ingredients, mix until just combined. This helps keep your cake light and fluffy.

Serving Suggestions

Before you serve your cake, consider these fun ideas:

– Dust the top with powdered sugar for a sweet touch.

– Garnish each slice with whipped cream for extra creaminess.

Common Mistakes to Avoid

Watch out for these common mistakes:

– Underbaking can leave your cake raw inside. Make sure to check with a toothpick.

– Overbaking can dry out your cake, so keep an eye on the time.

These tips will help you create a delicious pumpkin coffee cake. For the full recipe, check the earlier section!

Variations

Vegan Pumpkin Coffee Cake

You can make this cake vegan by swapping eggs and dairy.

Use flax eggs instead of regular eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for five minutes to thicken.

For dairy, replace Greek yogurt with almond or coconut yogurt. Use plant-based milk in place of regular milk. This keeps the cake moist and tasty.

Gluten-Free Option

For a gluten-free version, choose a good gluten-free flour blend. Look for one that has a mix of rice flour, almond flour, and tapioca flour.

These blends work well in baking. They help create a light and fluffy texture. You can also add a bit of xanthan gum to improve the structure.

Flavor Enhancements

To make your cake even better, add chocolate chips or caramel swirls.

Mix in 1 cup of chocolate chips into the batter before baking.

For caramel, drizzle some on top of the batter before adding the crumb topping. This adds a sweet, rich flavor that pairs perfectly with pumpkin.

Explore these variations to make the pumpkin coffee cake your own. Check the Full Recipe for detailed steps!

Storage Info

Best Storage Practices

To keep your pumpkin coffee cake fresh, store it in an airtight container. You can leave it at room temperature for up to three days. If you want it to last longer, put it in the fridge. Make sure to wrap it well to keep it moist.

Freezing Instructions

If you want to freeze your pumpkin coffee cake, follow these steps:

– Let the cake cool completely.

– Slice the cake into individual pieces.

– Wrap each slice tightly in plastic wrap.

– Place the wrapped slices in a freezer-safe bag or container.

– Label the bag with the date. The cake can last up to three months in the freezer.

Reheating Tips

To warm up the cake for serving, try these tips:

– Preheat your oven to 350°F (175°C).

– Remove the cake from the fridge or freezer.

– If frozen, let it thaw in the fridge overnight.

– Place the slices on a baking sheet.

– Heat in the oven for about 10-15 minutes.

– You can also use the microwave for 15-20 seconds per slice. Enjoy it warm!

For the full recipe, check out the [Full Recipe].

FAQs

How long does pumpkin coffee cake last?

Pumpkin coffee cake lasts about 3 days at room temperature. Keep it in an airtight container. In the fridge, it can last up to a week. Just remember to cover it well to keep it fresh.

Can I make this recipe ahead of time?

Yes, you can prepare pumpkin coffee cake ahead of time. Bake the cake and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the fridge for up to 2 days. When ready to serve, simply reheat it gently in the oven.

What can I substitute for Greek yogurt?

You can use plain yogurt or sour cream instead of Greek yogurt. Both keep the cake moist and tender. If you prefer a dairy-free option, try using unsweetened applesauce or a non-dairy yogurt. These substitutes work well and still deliver great taste.

This blog post covered how to make a delicious pumpkin coffee cake. We looked at the ingredients and step-by-step instructions. I also shared tips and tricks for perfecting your bake. Don’t forget the variations for dietary needs! Finally, I explained how to store and reheat your cake. Enjoy your baking journey! Your kitchen will smell great, and you’ll have a tasty treat to share. Happy baking!

For a perfect pumpkin coffee cake, you will need the following ingredients: - 1 cup canned pumpkin puree - 2 cups all-purpose flour - 1 cup granulated sugar - ½ cup packed brown sugar - ⅓ cup vegetable oil - ½ cup plain Greek yogurt - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon salt - 1 cup chopped pecans (optional) These ingredients blend together to create a moist cake with a delightful spice. Canned pumpkin puree adds flavor and moisture. The combination of sugars gives a nice sweetness and depth. Greek yogurt helps keep the cake tender. Don't forget the ground spices! They make this cake feel cozy and warm. If you want a little crunch, add chopped pecans. They give a nice texture. You can find the full recipe for easy reference. Enjoy the process of baking this delicious treat! First, preheat your oven to 350°F (175°C). While it warms, prepare your baking pan. I like to grease a 9x13 inch pan with butter or use non-stick spray. You can also line it with parchment paper. This makes removing the cake easier later. In a large bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add the plain Greek yogurt, eggs, and vanilla extract. Use a whisk or an electric mixer to blend everything until smooth. This mix gives your cake moisture and flavor. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Mixing these dry ingredients well ensures even rising. It helps the spices blend throughout the cake. Now, add the dry ingredients to the pumpkin mixture slowly. Stir gently until they just blend together. Be careful not to overmix! If you want, fold in chopped pecans for added texture and flavor. In a small bowl, mix together the ½ cup of brown sugar and 1 tablespoon of ground cinnamon. This crumb topping adds a sweet crunch on top of your cake. Pour half of your cake batter into the greased pan. Spread it evenly across the bottom. Next, sprinkle half of the crumb mixture over this first layer. Carefully spread the rest of the batter over the crumb layer. Smooth the top gently. Finally, sprinkle the remaining crumb mixture evenly over this layer. Place the pan in your preheated oven. Bake for 35-40 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs. Once baked, let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack. This cooling step helps the cake set and improves the flavor. For the full recipe, check the complete instructions. To make the best pumpkin coffee cake, avoid overmixing the batter. When you combine the wet and dry ingredients, mix until just combined. This helps keep your cake light and fluffy. Before you serve your cake, consider these fun ideas: - Dust the top with powdered sugar for a sweet touch. - Garnish each slice with whipped cream for extra creaminess. Watch out for these common mistakes: - Underbaking can leave your cake raw inside. Make sure to check with a toothpick. - Overbaking can dry out your cake, so keep an eye on the time. These tips will help you create a delicious pumpkin coffee cake. For the full recipe, check the earlier section! {{image_4}} You can make this cake vegan by swapping eggs and dairy. Use flax eggs instead of regular eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for five minutes to thicken. For dairy, replace Greek yogurt with almond or coconut yogurt. Use plant-based milk in place of regular milk. This keeps the cake moist and tasty. For a gluten-free version, choose a good gluten-free flour blend. Look for one that has a mix of rice flour, almond flour, and tapioca flour. These blends work well in baking. They help create a light and fluffy texture. You can also add a bit of xanthan gum to improve the structure. To make your cake even better, add chocolate chips or caramel swirls. Mix in 1 cup of chocolate chips into the batter before baking. For caramel, drizzle some on top of the batter before adding the crumb topping. This adds a sweet, rich flavor that pairs perfectly with pumpkin. Explore these variations to make the pumpkin coffee cake your own. Check the Full Recipe for detailed steps! To keep your pumpkin coffee cake fresh, store it in an airtight container. You can leave it at room temperature for up to three days. If you want it to last longer, put it in the fridge. Make sure to wrap it well to keep it moist. If you want to freeze your pumpkin coffee cake, follow these steps: - Let the cake cool completely. - Slice the cake into individual pieces. - Wrap each slice tightly in plastic wrap. - Place the wrapped slices in a freezer-safe bag or container. - Label the bag with the date. The cake can last up to three months in the freezer. To warm up the cake for serving, try these tips: - Preheat your oven to 350°F (175°C). - Remove the cake from the fridge or freezer. - If frozen, let it thaw in the fridge overnight. - Place the slices on a baking sheet. - Heat in the oven for about 10-15 minutes. - You can also use the microwave for 15-20 seconds per slice. Enjoy it warm! For the full recipe, check out the [Full Recipe]. Pumpkin coffee cake lasts about 3 days at room temperature. Keep it in an airtight container. In the fridge, it can last up to a week. Just remember to cover it well to keep it fresh. Yes, you can prepare pumpkin coffee cake ahead of time. Bake the cake and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the fridge for up to 2 days. When ready to serve, simply reheat it gently in the oven. You can use plain yogurt or sour cream instead of Greek yogurt. Both keep the cake moist and tender. If you prefer a dairy-free option, try using unsweetened applesauce or a non-dairy yogurt. These substitutes work well and still deliver great taste. This blog post covered how to make a delicious pumpkin coffee cake. We looked at the ingredients and step-by-step instructions. I also shared tips and tricks for perfecting your bake. Don’t forget the variations for dietary needs! Finally, I explained how to store and reheat your cake. Enjoy your baking journey! Your kitchen will smell great, and you'll have a tasty treat to share. Happy baking!

Pumpkin Coffee Cake

Indulge in the perfect fall treat with this Pumpkin Spice Delight Coffee Cake! Bursting with the warm flavors of pumpkin, cinnamon, and nutmeg, this moist cake is a delightful addition to your autumn gatherings. With easy-to-follow steps, you’ll create a delicious crumb topping that pairs perfectly with your favorite coffee. Click through to explore the full recipe and bring a slice of comfort to your table!
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Ingredients
  

1 cup canned pumpkin puree

2 cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

⅓ cup vegetable oil

½ cup plain Greek yogurt

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon salt

1 cup chopped pecans (optional)

½ cup brown sugar (for crumb topping)

1 tablespoon ground cinnamon (for crumb topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it with butter or non-stick spray, or line it with parchment paper for easier removal of the cake later.

    Mix Wet Ingredients: In a large mixing bowl, thoroughly combine the canned pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, plain Greek yogurt, eggs, and vanilla extract. Use a whisk or electric mixer to blend the mixture until it achieves a smooth, uniform consistency.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures the leavening agents are well dispersed throughout the flour.

        Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just incorporated. Be cautious not to overmix, as this can result in a tougher cake. If you are using chopped pecans, gently fold them into the batter at this stage.

          Prepare Crumb Topping: In a small bowl, mix together the ½ cup of brown sugar and 1 tablespoon of ground cinnamon to create the crumb topping.

            Layer the Cake Batter: Pour half of the prepared cake batter into the bottom of the greased or lined baking pan, spreading it evenly across the surface. Sprinkle half of the crumb mixture over this layer of batter.

              Finish with Remaining Batter and Crumbs: Carefully spread the remaining batter over the crumb layer, smoothing the top gently. Finally, sprinkle the remaining crumb mixture evenly over this layer.

                Bake: Place the cake in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs.

                  Cool Down: Once baked, allow the cake to cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely for optimal texture and flavor enhancement.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                      - Presentation Tips: Just before serving, dust the cooled cake generously with powdered sugar for a delightful finish. For an added festive flair, garnish each slice with a dollop of whipped cream and a light sprinkle of freshly grated nutmeg!

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