Pumpkin Coffee Cake
A moist and flavorful pumpkin coffee cake featuring warm spices and a buttery streusel topping, perfect for fall gatherings.
Ingrédients
Dry Ingredients
- 2 cups All-Purpose Flour Remember to spoon and level for accuracy.
- 1 cup Brown Sugar Adds moisture and a deep caramel flavor.
- 1 cup Granulated Sugar Sweetens the cake without overwhelming the pumpkin flavor.
- 1 teaspoon Kosher Salt Enhances sweetness and helps balance all the flavors.
- 1 teaspoon Cinnamon Brings warmth and spice to the flavor profile.
- 1 teaspoon Pumpkin Pie Spice Gives the cake its cozy, autumnal character.
Wet Ingredients
- 1/2 cup Butter, melted For a chunky streusel texture.
- 1/2 cup Butter, softened Provides richness and moisture.
- 1 cup Pumpkin Puree Avoid using sweetened pumpkin pie filling.
- 2 large Eggs Essential for a fluffy cake.
- 1/2 cup Vegetable Oil Keeps the cake moist.
- 1 teaspoon Vanilla Extract Enhances overall flavor.
- 2 tablespoons Milk Adjust as needed for thickness.
For the Topping
- 1 cup Powdered Sugar Creates a sweet glaze.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9x13-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice until well combined.
Mixing
- In another bowl, combine the melted butter, softened butter, pumpkin puree, eggs, vegetable oil, and vanilla extract. Blend until smooth and creamy.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
- If the batter is too thick, add milk to reach desired consistency.
Streusel Topping
- Mix remaining melted butter with flour, sugar, and cinnamon to create a crumbly streusel topping.
Baking
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Sprinkle the streusel mixture evenly over the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Glazing
- Allow the cake to cool for about 15 minutes in the pan, then transfer it to a wire rack to cool completely.
- Whisk together powdered sugar and enough milk to achieve a smooth glaze, and drizzle over the cooled cake.
Notes
Store at room temperature for up to 3 days or refrigerate for up to a week. For freezing, wrap in plastic wrap and aluminum foil for up to 3 months.