Indulge in the warmth of autumn with this scrumptious pumpkin coffee cake. Moist and flavorful, this cake is a delightful way to enjoy the seasonal flavors of pumpkin and spices. Perfect for breakfast, brunch, or a sweet afternoon snack, this recipe is sure to become a family favorite. Serve it warm with a cup of coffee or tea for an unforgettable experience that celebrates the joys of fall.
Ingredients
– 1 cup pumpkin puree
– 1 cup all-purpose flour
– 1/2 cup brown sugar
– 1/2 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt
– 1 tsp vanilla extract
– 1/2 cup chopped walnuts (optional)
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is about 15 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 200 calories, 10g fat, 27g carbohydrates, 2g protein, and 1g fiber. This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine pumpkin puree, brown sugar, and granulated sugar.
3. Add the vegetable oil and mix until well combined.
4. Beat in the eggs, one at a time, mixing thoroughly after each addition.
5. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Stir in vanilla extract and walnuts if using.
8. Pour the batter into the prepared cake pan, smoothing the top.
9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool for 10 minutes before transferring it to a wire rack.
Alternative Ingredients
You can substitute coconut oil for vegetable oil for a slightly different flavor. Also, use almond flour instead of all-purpose flour for a gluten-free version, but keep in mind that the texture may vary.
Serving and Pairings
This pumpkin coffee cake pairs beautifully with a cup of freshly brewed coffee or chai tea. For an extra treat, serve it with a dollop of whipped cream or a sprinkle of powdered sugar.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze slices; just wrap them tightly in plastic wrap and foil.
Cooking Mistakes
- Overmixing the batter can lead to a tough texture.
- Not measuring the pumpkin puree accurately may affect moisture levels.
- Forgetting to preheat the oven can result in uneven baking.
- Using expired baking powder or soda can lead to poor rising.
- Not allowing the cake to cool before slicing can cause it to crumble.
Helpful Tips
- Use fresh spices for a more aromatic flavor.
- Let the cake cool completely before frosting it.
- Experiment with add-ins like chocolate chips or dried cranberries.
- Serve warm for the best taste and texture.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling.
How can I make this cake vegan?
To make this recipe vegan, use flax eggs instead of regular eggs and substitute the oil with applesauce.
Can I add cream cheese frosting?
Absolutely! A cream cheese frosting would complement the flavors of the pumpkin cake beautifully.
Is this cake suitable for freezing?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and it will last for up to 3 months.
What’s the best way to serve pumpkin coffee cake?
Serve it warm with a sprinkle of powdered sugar or a drizzle of caramel sauce for a delicious treat.
Conclusion
This pumpkin coffee cake is a delightful treat that captures the essence of fall in every bite. Whether enjoyed at breakfast, as a dessert, or during afternoon tea, it’s sure to please everyone. Give this recipe a try and share the warmth of pumpkin flavors with your loved ones!
Pumpkin Coffee Cake
Ingredients
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine pumpkin puree, brown sugar, and granulated sugar.
- Add the vegetable oil and mix until well combined.
- Beat in the eggs, one at a time, mixing thoroughly after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in vanilla extract and walnuts if using.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack.
