Pumpkin coffee cake is the perfect blend of rich pumpkin flavor and aromatic spices, making it an ideal dessert for autumn gatherings. With its moist texture and delightful frosting, this cake pairs perfectly with a warm cup of coffee. Whether you’re hosting a brunch or simply treating yourself, this pumpkin coffee cake will surely impress your guests and elevate your fall baking repertoire.
Ingredients
Servings and Cooking Time
This recipe serves 8 people. Preparation time is about 20 minutes, and cooking time is approximately 35-40 minutes.
Nutritional Value
Based on a serving size of one slice, the nutritional value per serving is approximately 250 calories, 10g fat, 35g carbohydrates, 2g protein, and 3g 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, mix together 1 cup of pumpkin puree and 1 cup of sugar until smooth. 3. Add ½ cup of vegetable oil and 2 eggs, mixing well. 4. In another bowl, combine 1 ½ cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, and a pinch of salt. 5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. 6. Pour the batter into the prepared cake pan and smooth the top. 7. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. 8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. 9. For the frosting, beat 8 oz of cream cheese with ½ cup of powdered sugar and 1 tsp of vanilla extract until smooth. 10. Frost the cooled cake and serve. 
Alternative Ingredients
You can substitute pumpkin puree with applesauce for a lighter cake. Additionally, whole wheat flour can be used instead of all-purpose flour for added nutrition. For a vegan option, replace eggs with flaxseed meal mixed with water.
Serving and Pairings
This pumpkin coffee cake is delightful when paired with a hot cup of coffee or chai tea. It can also be served alongside whipped cream or a scoop of vanilla ice cream for a more indulgent dessert experience.
Storage and Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave a slice for 15-20 seconds. This cake can also be frozen for up to 3 months; just wrap it tightly in plastic wrap and foil.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake, so mix just until combined.
- Not measuring the pumpkin accurately can alter the texture, so use a kitchen scale if possible.
- Skipping the cooling step before frosting may cause the frosting to melt.
- Not greasing the pan properly can result in sticking.
- Using expired baking powder can prevent the cake from rising.
Helpful Tips
- Enhance flavor by adding nuts or chocolate chips to the batter.
- Use fresh pumpkin for a more intense flavor.
- Experiment with spices like nutmeg or ginger for a unique twist.
- Allow the cake to sit overnight for better flavor development.
- Always check the cake for doneness with a toothpick before removing it from the oven.
FAQs
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that other ingredients, like baking powder, are also gluten-free.
How can I make the frosting dairy-free?
To make the frosting dairy-free, use a vegan cream cheese alternative and powdered sugar.
Is it possible to use fresh pumpkin instead of canned?
Absolutely! Just ensure to cook and puree the pumpkin before using it in the recipe.
Can I add chocolate chips to the cake?
Yes, adding chocolate chips can enhance the flavor and make the cake even more indulgent.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
Conclusion
Pumpkin coffee cake is a delightful treat that encapsulates the essence of fall. Its moist texture, aromatic spices, and creamy frosting make it a perfect dessert for any occasion. Whether enjoyed with coffee or as a standalone treat, this cake is sure to bring warmth and joy to your table.
Pumpkin Coffee Cake
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- 8 oz cream cheese
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together pumpkin puree and sugar until smooth.
- Add vegetable oil and eggs, mixing well.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese with powdered sugar and vanilla extract until smooth.
- Frost the cooled cake and serve.
Nutrition
