Pumpkin Spice Coffee Cake

When the air gets crisp, and the scent of pumpkin spice fills the room, this Pumpkin Spice Coffee Cake is the perfect way to celebrate the cozy season. Imagine soft, spiced cake with a cinnamon swirl running through the middle and a crunchy streusel topping that adds just the right amount of sweetness. Whether you’re enjoying a lazy weekend morning or hosting friends for a fall get-together, this cake will be the showstopper on your table. Trust me, one bite and you’ll be hooked!

Why You’ll Love Pumpkin Spice Coffee Cake

Here’s why this cake is a must-make:

Cozy Fall Vibes

Packed with warm spices like cinnamon, nutmeg, and cloves, this cake is everything you want on a chilly autumn day. It’s comforting, aromatic, and just the right kind of indulgent.

Perfect Balance of Texture

With a tender, moist crumb, the cake has just the right amount of fluffiness. The cinnamon swirl and crunchy streusel topping give each bite a satisfying contrast of textures.

Effortless Yet Impressive

It looks impressive, but don’t let that fool you—it’s surprisingly easy to make! This cake will have your house smelling like fall and your guests asking for the recipe.

Versatile for Any Occasion

This cake works for everything from breakfast to dessert. Pair it with a cup of coffee for a morning treat or serve it as a sweet finish to any meal.

Ingredients

Let’s break down the magic behind this cake:

For the Cake:

• All-purpose flour: The base of the cake.
• Baking powder & baking soda: For a little lift and fluff.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves that gives the cake its cozy flavor.
• Ground cinnamon: Because you can never have too much cinnamon!
• Salt: To enhance the flavors.
• Butter: Adds richness and moisture to the cake.
• Sugar: Sweetness to balance the spices.
• Eggs: To bind everything together.
• Pure pumpkin puree: The star ingredient, giving the cake its signature flavor and moisture.
• Vanilla extract: For a touch of sweetness.
• Buttermilk: Ensures the cake is tender and moist.

For the Streusel Topping:

• Brown sugar: For that deep, molasses flavor.
• Flour: To help bind the streusel together.
• Butter: For a rich, melt-in-your-mouth texture.
• Ground cinnamon: For that extra layer of spice.

For the Cinnamon Swirl:

• Granulated sugar: For sweetness in the swirl.
• Ground cinnamon: The key spice for the swirl’s flavor.

Instructions

Ready to make this fall-inspired cake? Here’s how you do it:

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.

2. Make the Streusel

In a small bowl, combine brown sugar, flour, ground cinnamon, and butter. Use a fork or your fingers to mix everything together until the butter is incorporated and the mixture forms crumbly pieces. Set aside.

3. Prepare the Cinnamon Swirl

In another small bowl, mix granulated sugar and ground cinnamon. Set this aside as well. This will create the sweet, spiced swirl in the middle of the cake.

4. Mix the Cake Batter

In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.

In a separate bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing well after each addition. Then, stir in the pumpkin puree and vanilla extract.

Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

5. Assemble the Cake

Pour half of the cake batter into the prepared cake pan and spread it out evenly. Sprinkle half of the cinnamon-sugar mixture on top of the batter. Then, spoon the remaining batter into the pan and spread it out gently. Sprinkle the rest of the cinnamon-sugar mixture over the top.

Finally, sprinkle the streusel topping over the entire cake, making sure it’s evenly distributed.

6. Bake the Cake

Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

7. Cool and Serve

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cool, slice and serve!

Nutrition Facts

Serving Size: 1 slice (1/10 of cake)
Calories per serving: ~320
Total Fat: 16g

• Saturated Fat: 9g
  Cholesterol: 60mg
  Sodium: 160mg
  Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Sugars: 25g
  Protein: 3g
  Vitamin A: 35%
  Vitamin C: 2%
  Calcium: 4%
  Iron: 6%

Note: These values are estimates and may vary depending on the specific ingredients used.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour

How to Serve Pumpkin Spice Coffee Cake

This cake is perfect for any occasion! Here are a few ideas to enjoy it:

With Coffee or Tea

It’s called coffee cake for a reason! Pair a slice of cake with a hot cup of coffee, tea, or apple cider to enhance the cozy fall vibes.

As a Breakfast Treat

Serve it up as part of a brunch spread alongside scrambled eggs, bacon, and fresh fruit for a delicious start to your day.

With a Drizzle of Glaze

If you’re feeling extra indulgent, drizzle a simple powdered sugar glaze over the top for an extra touch of sweetness.

Additional Tips

Can I make this ahead of time?

Absolutely! You can bake the cake the day before and store it in an airtight container at room temperature for up to 3 days.

Can I make it dairy-free?

Yes, you can substitute the buttermilk with almond milk and the butter with vegan butter to make this cake dairy-free.

Can I add nuts to the streusel?

Definitely! Chopped walnuts or pecans would be a great addition to the streusel for added crunch and flavor.

Can I freeze this cake?

Yes! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. When you’re ready to serve, thaw it overnight and enjoy.

Can I use fresh pumpkin instead of puree?

You can, though canned pure pumpkin is often easier and more consistent in texture. If using fresh pumpkin, be sure to roast and puree it until smooth.

FAQ Section

Q1: Can I use a different type of flour?
A1: Yes, you can use whole wheat flour or gluten-free flour. Just keep in mind that the texture might change slightly.

Q2: Can I make this cake in advance?
A2: Absolutely! You can bake the cake ahead of time and store it in an airtight container at room temperature for up to 3 days.

Q3: What if I don’t have buttermilk?
A3: If you don’t have buttermilk, you can substitute it with milk mixed with a tablespoon of lemon juice or vinegar.

Q4: Can I add nuts to the streusel topping?
A4: Yes! Chopped walnuts or pecans make a great addition to the streusel topping for extra crunch.

Q5: How do I store leftover cake?
A5: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Q6: Can I freeze the cake?
A6: Yes! Wrap the cooled cake tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Q7: Can I add chocolate chips to the cake?
A7: Absolutely! Add about 1/2 cup of mini chocolate chips to the batter for a sweet, melty surprise inside.

Q8: What’s the best way to serve this cake?
A8: Serve it with a cup of coffee, tea, or hot apple cider. You can also drizzle a glaze on top for extra sweetness.

Q9: Can I make this cake without the streusel?
A9: Yes, you can skip the streusel if you prefer a simpler version. The cake is still delicious on its own!

Q10: Can I make this cake with a different spice?
A10: Sure! If you prefer, you can use just cinnamon or swap the pumpkin spice for apple pie spice for a different twist.

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Conclusion

This Pumpkin Spice Coffee Cake is everything you need for a cozy fall treat. The tender cake, sweet cinnamon swirl, and crunchy streusel topping combine for a perfect dessert or breakfast dish. It’s the kind of recipe you’ll want to keep on hand for the season, and I promise it’ll be a hit wherever you serve it. Enjoy every bite!

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