Pumpkin Coffee Cake Delight

Pumpkin Coffee Cake captures the essence of autumn in a single slice, combining smooth pumpkin puree with comforting spices like cinnamon and nutmeg. This cake is wonderfully moist and tender, perfect for a breakfast treat or a cozy afternoon indulgence paired with your favorite cup of coffee.

I first baked this cake on a crisp fall morning, and it soon became a family favorite that everyone asks for when the leaves start to turn.

Ingredients

• 1 cup pumpkin puree: provides moisture and rich pumpkin flavor choose fresh or canned pumpkin puree not pumpkin pie filling
• 2 cups all-purpose flour: forms the cake’s structure sift before measuring for light texture
• 1 cup granulated sugar: balances the spices with sweetness and helps with browning
• 1/2 cup brown sugar, packed: adds a subtle molasses depth enhancing the warmth of the spices
• 2 large eggs: at room temperature bind ingredients and add richness
• 1/2 cup vegetable oil: keeps the cake moist and tender
• 1 teaspoon vanilla extract: adds complexity and rounds out the flavors
• 2 teaspoons baking powder: leavens the cake for a fluffy texture
• 1 teaspoon baking soda: works with the acidic pumpkin for rise and tenderness
• 1 teaspoon ground cinnamon: the star spice giving the cake its cozy aroma
• 1/4 teaspoon ground nutmeg: adds a gentle, nutty warmth
• 1/2 teaspoon salt: balances sweetness and enhances other flavors

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and lightly grease a 9 by 13-inch baking pan. Properly greasing the pan ensures your cake won't stick and comes out cleanly after baking.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Combining these first helps distribute the leaveners and spices evenly throughout the cake.

Combine Wet Ingredients:

In a separate bowl, blend the pumpkin puree, eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogenous. Using room temperature eggs prevents the batter from curdling for a better texture.

Blend Wet and Dry:

Gradually add the wet ingredients to the dry ones, stirring gently just until everything is combined. Avoid overmixing as this can make the cake dense and tough.

Pour and Bake:

Transfer the batter into your prepared pan, smoothing the top with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Oven times vary, so start checking at 30 minutes.

Cool and Serve:

Remove the cake from the oven and allow it to cool slightly in the pan before slicing. Serve it warm or at room temperature, optionally with cream cheese frosting or a simple dusting of powdered sugar.

Pin it

Cinnamon is my favorite part of this cake because it instantly evokes memories of fall holidays shared with family. The warmth it brings makes every bite comforting and nostalgic.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and foil before freezing; it defrosts well overnight in the fridge.

Ingredient Substitutions

You can swap vegetable oil for melted butter to add a richer flavor but watch your baking time as butter can brown faster. Using maple syrup instead of brown sugar creates a slightly different but delicious sweetness.

Serving Suggestions

Top slices with cream cheese frosting, a drizzle of caramel sauce, or even a dollop of whipped cream. This cake also pairs beautifully with a latte or chai tea for a well-rounded autumn snack.

Pin it

Cultural Context

Pumpkin coffee cake blends traditional American pumpkin pie spices with the European concept of coffee cake, ideal for leisurely weekend mornings or holiday gatherings.

Frequently Asked Questions

→ What spices enhance the pumpkin flavor?

Cinnamon and nutmeg are used to complement the pumpkin, bringing warmth and depth to each bite.

→ How can I tell when the cake is done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.

→ Can I substitute vegetable oil for butter?

Vegetable oil keeps the cake moist, but melted butter can be used for a richer flavor and softer crumb.

→ What is the best way to store the cake?

Wrap sliced cake tightly or keep in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I add toppings to the cake?

The cake pairs well with cream cheese frosting, nuts, or a light dusting of powdered sugar for added texture and flavor.