Warm Up Your Autumn Mornings: The Ultimate Pumpkin Spice Coffee Cake Recipe
Autumn is in the air, and that means it’s time for all things pumpkin spice! What better way to celebrate the season than with a warm, comforting slice of Pumpkin Spice Coffee Cake? This recipe combines the cozy flavors of pumpkin and spice with the delightful crumble topping of a classic coffee cake. It’s perfect for breakfast, brunch, or an afternoon treat with a cup of coffee (or pumpkin spice latte, of course!).
This Pumpkin Spice Coffee Cake is moist, flavorful, and incredibly easy to make. It’s a guaranteed crowd-pleaser and will fill your kitchen with the most wonderful aroma. Let’s get baking!
## Why This Pumpkin Spice Coffee Cake Recipe Works
Before we dive into the recipe, let’s talk about why this particular coffee cake is so good:
* **Moisture:** Pumpkin puree adds incredible moisture to the cake, ensuring it’s never dry.
* **Flavor:** A generous blend of pumpkin pie spice creates that quintessential autumn taste.
* **Texture:** The combination of a soft, tender cake with a crunchy, buttery crumble topping is simply irresistible.
* **Ease:** This recipe is straightforward and doesn’t require any fancy equipment or techniques.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need for both the cake and the crumble topping:
**For the Cake:**
* **All-purpose flour:** The base of the cake.
* **Baking powder:** Leavening agent to help the cake rise.
* **Baking soda:** Another leavening agent, which also reacts with the acidity of the pumpkin to create a tender crumb.
* **Salt:** Enhances the flavors of the other ingredients.
* **Pumpkin pie spice:** The star of the show! You can buy a pre-made blend or make your own.
* **Ground cinnamon:** Adds warmth and complements the pumpkin pie spice.
* **Unsalted butter:** Adds richness and flavor to the cake. Make sure it’s softened.
* **Granulated sugar:** Sweetens the cake and helps create a tender crumb.
* **Brown sugar:** Adds moisture and a caramel-like flavor.
* **Eggs:** Binds the ingredients together and adds richness.
* **Vanilla extract:** Enhances the flavor of the cake.
* **Pumpkin puree:** Adds moisture, flavor, and that signature pumpkin color. Make sure you’re using pumpkin puree, not pumpkin pie filling.
* **Buttermilk:** Adds tang and moisture to the cake. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or white vinegar to regular milk.
**For the Crumble Topping:**
* **All-purpose flour:** Provides structure to the crumble.
* **Brown sugar:** Adds sweetness and a caramel-like flavor.
* **Granulated sugar:** Adds sweetness and helps create a crispy topping.
* **Pumpkin pie spice:** Ties the crumble topping to the cake.
* **Unsalted butter:** Adds richness and creates the crumbly texture. Make sure it’s cold and cut into small cubes.
* **Pecans or walnuts (optional):** Adds a nutty crunch to the topping.
## Equipment You’ll Need
* **9×13 inch baking pan:** This is the perfect size for this coffee cake.
* **Mixing bowls:** You’ll need separate bowls for the dry ingredients, wet ingredients, and crumble topping.
* **Electric mixer:** A stand mixer or hand mixer will make creaming the butter and sugar much easier.
* **Measuring cups and spoons:** For accurate measuring.
* **Whisk:** For combining the dry ingredients.
* **Pastry blender or fork:** For cutting the cold butter into the crumble topping.
* **Rubber spatula:** For scraping down the sides of the bowl and folding in the pumpkin puree and buttermilk.
## Step-by-Step Instructions
Now, let’s get to the fun part! Here’s how to make this delicious Pumpkin Spice Coffee Cake:
**Step 1: Prepare the Pan and Preheat the Oven**
* Preheat your oven to 350°F (175°C).
* Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking to the pan.
**Step 2: Make the Crumble Topping**
* In a medium bowl, combine the flour, brown sugar, granulated sugar, and pumpkin pie spice.
* Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
* If using, stir in the chopped pecans or walnuts.
* Set the crumble topping aside.
**Step 3: Make the Cake Batter**
* In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
* In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes.
* Beat in the eggs one at a time, then stir in the vanilla extract.
* In a small bowl, combine the pumpkin puree and buttermilk.
* Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree and buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
**Step 4: Assemble and Bake the Coffee Cake**
* Pour the cake batter into the prepared baking pan and spread it evenly.
* Sprinkle the crumble topping evenly over the cake batter.
* Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
**Step 5: Cool and Serve**
* Let the coffee cake cool in the pan for 10-15 minutes before cutting and serving.
* Serve warm or at room temperature. This coffee cake is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
## Tips for the Perfect Pumpkin Spice Coffee Cake
* **Use softened butter:** Softened butter will cream much easier with the sugar, resulting in a lighter and fluffier cake.
* **Don’t overmix the batter:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Use cold butter for the crumble topping:** Cold butter will create those desirable coarse crumbs in the topping.
* **Adjust the spices to your liking:** If you prefer a stronger spice flavor, add a little more pumpkin pie spice or cinnamon.
* **Add a glaze:** For an extra touch of sweetness, drizzle a simple powdered sugar glaze over the cooled coffee cake.
* **Storage:** Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
## Variations and Adaptations
* **Add chocolate chips:** Stir chocolate chips into the cake batter or sprinkle them on top of the crumble topping.
* **Use a different nut:** Substitute pecans or walnuts with other nuts, such as almonds or hazelnuts.
* **Make it gluten-free:** Use a gluten-free flour blend in place of the all-purpose flour. You may need to add a little more liquid to the batter to achieve the desired consistency.
* **Add a cream cheese swirl:** Swirl cream cheese filling through the batter before adding the crumble topping.
* **Make mini coffee cakes:** Bake the batter in muffin tins for individual servings. Reduce the baking time accordingly.
## Pumpkin Spice Coffee Cake Recipe
**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 30-35 minutes
**Ingredients:**
**For the Cake:**
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 teaspoons pumpkin pie spice
* 1 teaspoon ground cinnamon
* 1 cup (2 sticks) unsalted butter, softened
* 1 1/2 cups granulated sugar
* 1/2 cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup pumpkin puree
* 1 cup buttermilk
**For the Crumble Topping:**
* 1 cup all-purpose flour
* 1/2 cup packed brown sugar
* 1/4 cup granulated sugar
* 1 teaspoon pumpkin pie spice
* 1/2 cup (1 stick) unsalted butter, cold and cubed
* 1/2 cup chopped pecans or walnuts (optional)
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. **Make the Crumble Topping:** In a medium bowl, combine the flour, brown sugar, granulated sugar, and pumpkin pie spice. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in nuts, if using. Set aside.
3. **Make the Cake Batter:** In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a small bowl, combine the pumpkin puree and buttermilk. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree and buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
4. **Assemble and Bake:** Pour the cake batter into the prepared pan and spread evenly. Sprinkle the crumble topping evenly over the batter. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
5. **Cool and Serve:** Let the coffee cake cool in the pan for 10-15 minutes before cutting and serving. Serve warm or at room temperature.
## Serving Suggestions
This Pumpkin Spice Coffee Cake is delicious on its own, but here are a few ideas to elevate your serving experience:
* **Whipped Cream:** A dollop of freshly whipped cream adds a touch of elegance and complements the spices perfectly.
* **Vanilla Ice Cream:** A scoop of vanilla ice cream creates a delightful contrast of warm and cold.
* **Caramel Sauce:** Drizzle warm caramel sauce over the coffee cake for an extra layer of sweetness.
* **Powdered Sugar:** A simple dusting of powdered sugar adds a touch of visual appeal.
* **Coffee or Tea:** Pair the coffee cake with a cup of hot coffee, tea, or (of course) a pumpkin spice latte.
## Nutritional Information (approximate per serving)
* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 50-60mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Fiber: 2-3g
* Sugar: 30-35g
* Protein: 4-5g
*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*
## Make Ahead Instructions
This Pumpkin Spice Coffee Cake can be made ahead of time in several ways:
* **Cake Batter:** The cake batter can be prepared up to 24 hours in advance and stored in the refrigerator. Bring it to room temperature before baking.
* **Crumble Topping:** The crumble topping can be made several days in advance and stored in an airtight container in the refrigerator or freezer.
* **Baked Coffee Cake:** The baked coffee cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat gently before serving, if desired.
## Final Thoughts
This Pumpkin Spice Coffee Cake is the perfect way to embrace the flavors of autumn. It’s easy to make, incredibly delicious, and sure to be a hit with family and friends. So, gather your ingredients, preheat your oven, and get ready to enjoy a warm, comforting slice of fall goodness!
Happy baking!