Spiced Pumpkin Coffee Cake Recipe

This Spiced Pumpkin Coffee Cake is a delightful treat that combines the warm flavors of pumpkin and spices, making it perfect for fall or any time of year. It’s a moist cake that pairs wonderfully with coffee or tea.

The recipe is simple and requires basic baking techniques. It’s a great option for breakfast, brunch, or as a dessert, and can be enjoyed alongside a savory dish like a Chicken Recipe for a balanced meal.

Delicious Spiced Pumpkin Coffee Cake

This coffee cake features a rich pumpkin base enhanced with cinnamon, nutmeg, and cloves, topped with a crumbly streusel. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup canned pumpkin puree
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
For the streusel topping: 1/2 cup brown sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 cup cold butter, cut into pieces

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Add Pumpkin and Milk: Stir in the pumpkin puree, milk, and vanilla extract until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the nuts if using.
Prepare Streusel: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
Assemble and Bake: Pour half of the cake batter into the prepared pan, sprinkle half of the streusel topping, then add the remaining batter and top with the remaining streusel. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.