This Pumpkin Cinnamon Coffee Cake is like a warm hug in cake form! It’s soft, moist, and bursting with cozy pumpkin and sweet cinnamon flavors, perfect for fall mornings.
You can treat your taste buds while enjoying a cup of coffee or tea. I often have a slice for breakfast—who says cake isn’t a morning food? 😄
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the best choice for this cake. If you have fresh pumpkin, you can roast and puree it, but that takes more time. Make sure to avoid pumpkin pie filling, as it has added sugars and spices that alter the taste.
Spices: Ground cinnamon, nutmeg, and ginger create a cozy flavor profile. If you’re out of these, pumpkin pie spice makes a great substitute. Use about 2 tablespoons if you’re in a pinch!
Butter: Unsalted butter is great for controlling the overall saltiness of the cake. If you’re dairy-free, feel free to use coconut oil or another vegan butter instead.
Sour Cream: I love using sour cream for moistness, but Greek yogurt works just as well. If you need a dairy-free option, try unsweetened almond yogurt or a similar product.
How Do I Get the Perfect Cinnamon Streusel Topping?
The streusel adds a delightful crunch to this moist cake. The key to a great streusel is the texture. Here’s how to get it right:
- Combine brown sugar, cinnamon, nutmeg, melted butter, and flour until crumbly. Aim for pea-sized clumps.
- If the mixture is too wet, add a little more flour until it holds together but still crumbles.
- Layer half on the batter, then the rest on top. This creates a delicious, crunchy topping that contrasts beautifully with the soft cake.
Taking these tips to heart will help you create a pumpkin coffee cake that’s not only delicious but visually appealing! Enjoy your baking! 🍰
How to Make Pumpkin Cinnamon Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
For the Cinnamon Streusel Topping:
- ¾ cup packed light brown sugar
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- ¼ tsp vanilla extract
- ¼ tsp ground cinnamon
How Much Time Will You Need?
This delightful Pumpkin Cinnamon Coffee Cake takes about 20 minutes to prepare and around 50-60 minutes to bake. After baking, let it cool for about 15 minutes before adding the glaze, making the total time around 1 hour and 40 minutes. You’ll be left with a beautiful cake that’s perfect for sharing with family and friends!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or tube pan. If you prefer, you can also line the bottom with parchment paper to prevent sticking.
2. Prepare the Streusel Topping:
In a small bowl, combine the brown sugar, ground cinnamon, ground nutmeg, melted butter, and flour. Mix everything together until it’s crumbly. Set this delicious mixture aside as it will add a crunchy topping to your cake.
3. Make the Cake Batter:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until it’s light and fluffy, which should take about 3 minutes.
4. Add the Eggs and Pumpkin:
Next, add the eggs one at a time, beating well after each addition. Incorporate the pumpkin puree and vanilla extract into the mixture until everything is combined.
5. Combine Wet and Dry Ingredients:
Gradually, add the dry mixture to the wet mixture in 2-3 additions, alternating with the sour cream. Make sure to start and end with the dry ingredients. Mix until everything is just combined. Avoid overmixing to keep your cake fluffy!
6. Assemble the Cake:
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the streusel topping over this layer. Pour the remaining batter on top and smooth the surface. Finish by sprinkling the remaining streusel evenly on top.
7. Bake the Cake:
Now it’s time to bake! Place your cake in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your cake is ready!
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15 minutes. After that, invert the cake onto the rack and let it cool completely.
9. Make the Glaze:
While your cake cools, prepare the glaze. In a small bowl, whisk together powdered sugar, milk, vanilla extract, and ground cinnamon until smooth. Add more milk if needed to reach your desired drizzling consistency.
10. Drizzle and Serve:
Once fully cooled, drizzle the glaze over the cake. Slice it up and serve with a nice cup of coffee or your favorite warm beverage. Enjoy your delicious masterpiece!
This Pumpkin Cinnamon Coffee Cake is moist, fluffy, and perfectly spiced. The combination of the crumbly streusel topping and sweet glaze makes every bite a treat. Perfect for any fall gathering or a cozy breakfast at home!
Can I Use a Different Pan for This Recipe?
Absolutely! This pumpkin cinnamon coffee cake can be baked in a 9×13-inch baking dish or even as muffins. Just adjust the baking time accordingly—muffins typically take about 18-20 minutes, and a 9×13 dish may take around 35-40 minutes.
Can I Substitute Ingredients?
Yes! You can substitute sour cream with plain Greek yogurt or a dairy-free yogurt if needed. For the eggs, consider using flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg) for a vegan option. You can also replace the all-purpose flour with a gluten-free flour blend if you prefer.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to a week. You can also freeze slices tightly wrapped in plastic wrap and foil for up to 3 months—just thaw before serving!
Can I Add Nuts or Chocolate Chips?
Definitely! Chopped walnuts, pecans, or chocolate chips make great additions. Fold them into the batter before pouring it into the pan, but be mindful of the added weight which might slightly adjust baking time. Enjoy experimenting with your favorite mix-ins!
