Pumpkin Coffee Cake
This pumpkin coffee cake is going to make your fall season extra special! Made with real pumpkin puree, it turns out moist and flavourful, kissed with the warmth of pumpkin spice. And to top it all off (quite literally!) it comes with a crunchy streusel topping that is worth the entire cake itself. And the best part? Its so easy to make it’s practically foolproof.
What Ingredients go in Pumpkin Coffee Cake?
The ingredients you’ll need for this pumpkin coffee cake are very simple. They are:
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Ginger (ground)
- Nutmeg
- Cloves
- Pumpkin puree
- Brown sugar
- Granulated (white) sugar
- Vegetable oil
- Sour cream
- Vanilla
- Butter
Can I Use Canned Pumpkin?
You definitely can, though roasting your own is often cheaper and better tasting. You can learn how to roast your own pumpkin in the blog post on this website called How to Roast a Pumpkin. However your cake will still turn out amazing even if you used canned pumpkin.
Can I Use Yogurt Instead of Sour Cream?
You can for sure! Just be certain that it is Greek or plain yogurt and not a flavoured one. Flavoured yogurt can increase the sugar content in your cake and might make it too sweet. You can even use milk if you don’t have sour cream or yogurt and your cake will turn out great.
Can I Freeze my Pumpkin Coffee Cake?
Most definitely. This cake will keep in the freezer for up to 2 months. Just be sure it is well wrapped and properly encased in a freezer bag.
Your fall season won’t be complete without enjoying a slice of this amazing pumpkin coffee cake, so go make one today! And if you do, please don’t forget to rate the recipe and let us know in the comments how it turned out for you!
Pumpkin Coffee Cake
Equipment
- 2 Mixing bowls
- Whisk
- Spatula
- 9 inch baking pan round or square
- Parchment Paper
Ingredients
CAKE
- 2 cups all purpose flour 240g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger ground
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil or canola oil
- ½ cup sour cream or yogurt, or milk
- 1½ teaspoons vanilla
STREUSEL TOPPING
- ¾ cup brown sugar
- ½ cup all purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon ginger ground
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ¼ cup butter
Instructions
FOR THE CAKE
- Preheat oven to 350℉/177℃. Grease a 9 inch round cake pan (or square) and line the bottom with parchment paper.
- In a small bowl, combine all purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
- *PLEASE HAVE ALL INGREDIENTS AT ROOM TEMPERATURE* In a medium bowl whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, sour cream and vanilla until smooth.
- Using a rubber spatula, add dry mixture into pumpkin mixture in 2 stages. Fold it in until barely combined. Do not over mix. Spread batter into prepared pan and smooth top evenly.
- Sprinkle evenly with streusel topping, patting lightly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool at least 1 hour before serving.
FOR THE STREUSEL TOPPING
- In a small bowl combine brown sugar, all purpose flour, cinnamon, ginger, nutmeg, cloves and salt.
- Using a pastry blender or your fingers, cut butter into the dry mixture until well incorporated and crumbly. The mixture should resemble wet sand.