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- 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt I use all-purpose flour for this cake. It gives the cake a nice texture. Baking powder and baking soda help the cake rise and stay fluffy. Ground cinnamon and nutmeg add warm flavors. A pinch of salt enhances all these flavors. - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 2 large eggs, at room temperature - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup sour cream, at room temperature For the wet mix, I start with granulated sugar and brown sugar. Both sugars add sweetness and moisture. Softened butter brings richness to the cake. Adding eggs gives structure, while pumpkin puree keeps it moist. Vanilla extract adds a lovely aroma. Finally, sour cream makes the cake tender and rich. - 1/2 cup all-purpose flour - 1/3 cup brown sugar, packed - 1 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted - 1/4 cup chopped walnuts (optional) The streusel topping is a must. It adds a sweet crunch. I mix flour, brown sugar, and cinnamon for flavor. Then, I add melted butter to bind it. If you like, add walnuts for extra texture. This topping elevates the coffee cake and makes it special. Check out the Full Recipe for all the steps to create this delightful treat! - Preheat the oven to 350°F (175°C). - Grease and flour a 9x13 inch baking dish to stop sticking. This step is vital for a clean release later. - In a medium bowl, mix the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This mix gives flavor and structure to your cake. - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 2-3 minutes. This step adds air and texture. - Add the eggs one by one, mixing well after each addition. Then, stir in the pumpkin puree and vanilla. This makes the batter rich and moist. - Gradually add the dry mixture to the wet mixture. Mix gently until just combined. Then, add the sour cream. Take care not to over-mix, or your cake may become tough. - In a separate bowl, make the streusel topping. Mix flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mix looks like coarse crumbs. If you want, add chopped walnuts for crunch. - Pour half of the pumpkin batter into the prepared dish. Spread it evenly. Sprinkle half of the streusel on top. Then, pour the rest of the batter, finishing with the remaining streusel. - Bake in the preheated oven for 35-40 minutes. The cake is done when a toothpick comes out clean or with a few moist crumbs. - Let it cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely before slicing. This Cinnamon Streusel Pumpkin Coffee Cake is a big hit! You can find the full recipe here. One big mistake is overmixing the batter. When you mix too much, the cake can turn out dense. Mix just until the ingredients blend. This keeps your cake light and fluffy. Another common error is not setting the right oven temperature. An oven that is too hot can burn the cake. Use an oven thermometer to check if your oven is accurate. Baking at 350°F (175°C) gives the best results for this cake. To make your cake even tastier, try adding extra spices. Ground ginger or allspice can add warmth. These spices will deepen the flavor and make each bite special. You can also add nuts or chocolate chips. Chopped walnuts or pecans give a nice crunch. If you love chocolate, mix in some dark or milk chocolate chips. This adds richness and complements the pumpkin well. For a lovely finish, dust your cooled cake with powdered sugar. This simple step makes the cake look fancy. It adds a touch of sweetness too. You can serve your cake with toppings for extra flavor. A dollop of whipped cream adds creaminess. A drizzle of caramel sauce can make it feel like dessert. Try serving it warm for a cozy treat. For the complete recipe, check out the Full Recipe. {{image_4}} You can enjoy this cake without gluten. Just swap all-purpose flour with a gluten-free flour blend. Check the label to ensure it works for baking. I recommend a blend with xanthan gum for the best texture. This will help the cake rise and hold together well. Want a vegan version? Replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. For butter, try vegan butter or coconut oil. These swaps make the cake just as tasty! You can add your twist with spices. Try ginger or allspice for a warm kick. A splash of almond or maple extract can also enhance the flavor. For toppings, think beyond streusel. Fresh fruits like sliced apples or blueberries can add a nice touch. Drizzle with a simple glaze for extra sweetness. These changes let you make this cake your own. For the Full Recipe, see the earlier section. To keep your cinnamon streusel pumpkin coffee cake fresh, cooling it properly is key. After baking, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps prevent sogginess. Once it's cool, wrap the cake tightly in plastic wrap or foil. You can also place it in an airtight container. Store it at room temperature for the best flavor. The ideal temperature for storing leftovers is between 68°F and 72°F. Avoid storing the cake in the fridge unless you expect it to last more than a week. If you want to keep the cake longer, freezing is a great option. Here’s how to do it step-by-step: 1. Cool the Cake: Make sure the cake is completely cool. 2. Wrap it Well: Wrap the cake tightly with plastic wrap. This keeps air out and prevents freezer burn. 3. Add a Layer: For extra protection, wrap the cake in aluminum foil or place it in a freezer-safe bag. 4. Label and Date: Write the date on the bag. This helps you track how long it's been frozen. When you're ready to enjoy your cake, thaw it in the fridge overnight. You can also leave it at room temperature for a few hours. Avoid microwaving it, as this can change the texture. At room temperature, your coffee cake stays fresh for about 3 to 5 days. If you store it in the fridge, it can last up to a week. Freezing extends its shelf life to about 3 months. Just remember, while it may still be safe to eat past these dates, the taste and texture may change. Enjoy this delightful treat while it’s at its best! To make your coffee cake moist, focus on the ingredients and baking method. Use room temperature eggs and sour cream. These ingredients blend better, keeping the batter smooth. Also, don’t overmix the batter; this can make the cake tough. Mix just until combined. Lastly, bake at the right temperature. An oven that runs hot can dry out your cake. I recommend using an oven thermometer to ensure accuracy. Yes, you can use fresh pumpkin! Start by selecting a sugar pumpkin. Cut it into halves and remove the seeds. Roast the pumpkin halves in the oven at 350°F (175°C) for about 45 minutes. Once it’s tender, scoop out the flesh and blend until smooth. You need about one cup of pureed fresh pumpkin for this recipe. This fresh pumpkin will add a vibrant flavor to your coffee cake. To check if your coffee cake is done, look for a few signs. The top should be golden brown and spring back when lightly pressed. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it has wet batter, give it more time in the oven. The baking time is usually around 35-40 minutes. Pair this delightful cake with a steaming cup of coffee or tea. The warm spices in the cake complement these drinks perfectly. You can also serve it with a side of whipped cream or a scoop of vanilla ice cream for a treat. A drizzle of caramel sauce on top can add an extra touch of sweetness. Enjoy it as a breakfast item or a comforting dessert. In this blog post, we explored the key ingredients for a delicious Cinnamon Streusel Pumpkin Coffee Cake. We learned the best way to mix dry and wet elements, along with helpful baking tips. Plus, we covered variations for gluten-free and vegan diets. To wrap it all up, baking is about fun and creativity. Try different flavors and toppings. Enjoy your coffee cake with friends over a warm cup. Happy baking!

Cinnamon Streusel Pumpkin Coffee Cake

Indulge in the flavors of fall with this Cinnamon Streusel Pumpkin Coffee Cake recipe! Perfectly spiced and irresistibly moist, this cake is topped with a crunchy streusel that elevates every slice. Discover how easy it is to create this delicious treat that's sure to impress family and friends. Grab the full recipe now and delight your taste buds with this cozy addition to your baking repertoire!
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Ingredients
  

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened to room temperature

2 large eggs, at room temperature

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1/2 cup sour cream, at room temperature

Streusel Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

1/4 cup chopped walnuts (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking dish to prevent sticking.

    Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined. Set this mixture aside for later use.

      Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar. Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes.

        Add Eggs and Pumpkin: Incorporate the eggs into the creamed mixture one at a time, ensuring each egg is fully blended before adding the next. Then, mix in the pumpkin puree and vanilla extract until everything is smoothly combined.

          Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing gently to combine. Alternate adding in the sour cream, mixing until just combined — be careful not to over-mix as this could affect the cake's texture.

            Prepare Streusel Topping: In a separate small bowl, combine the all-purpose flour, brown sugar, and ground cinnamon for the streusel topping. Stir in the melted butter until the mixture resembles coarse crumbs. If you’re using walnuts, fold them in at this point.

              Layer the Cake: Pour half of the pumpkin batter into the prepared baking dish, spreading it evenly. Sprinkle half of the streusel topping over this layer. Pour the remaining batter on top and finish with the rest of the streusel topping.

                Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing and serving.

                    Prep Time: 20 min | Total Time: 1 hr | Servings: 12

                      - Presentation Tips: For a beautiful finish, dust the cooled cake with powdered sugar. Serve it with a dollop of whipped cream or a delightful drizzle of caramel sauce for an indulgent treat!