Pumpkin Coffee Cake

$To make a delicious pumpkin coffee cake, you need a few key ingredients. Here are the essentials: - 2 cups all-purpose flour - 1 cup canned pumpkin puree - 1 cup granulated sugar - 1/2 cup brown sugar, packed tightly - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon pumpkin pie spice - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt These ingredients come together to create a soft, moist cake that bursts with pumpkin flavor. The sugars add sweetness, while the pumpkin and spices bring warmth. While the main ingredients shine, you can enhance your cake with some fun add-ins. Consider these options: - 1/2 cup chopped walnuts (for added crunch) - Chocolate chips or dried cranberries for a sweet twist Adding walnuts gives your cake a great texture. Chocolate chips add a rich flavor, while cranberries provide a tart contrast. To finish off your cake, a sweet glaze is a must. You will need: - 1/2 cup confectioners' sugar - 2 tablespoons milk Mix these together until smooth. The glaze adds a lovely shine and sweetness to each slice, making it even more tempting. Start by preheating your oven to 350°F (175°C). This step warms your oven for baking. Next, take a 9x13 inch baking pan and grease it well. You can use non-stick spray or butter. Greasing helps the cake come out easily after baking. In a large bowl, combine softened butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed for about 3-5 minutes. This makes the mixture light and fluffy. Then, add canned pumpkin puree, eggs, and vanilla extract. Mix until everything is smooth and well combined. In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Sifting these dry ingredients helps remove lumps. Gradually add the dry mix to the wet mix. Stir gently with a spatula. Be careful not to over-mix; this keeps the cake light and airy. If you like nuts, fold in the chopped walnuts now. This adds a nice crunch to your cake. Pour the batter into your prepared baking pan. Use a spatula to spread it evenly. Place the pan in your preheated oven. Bake for 25-30 minutes. To check if the cake is done, insert a toothpick in the center. It should come out clean or with a few crumbs. When done, take it out and let it cool for about 10 minutes in the pan. After that, transfer it to a wire rack to cool completely. While your cake cools, prepare the glaze. In a small bowl, whisk together confectioners' sugar and milk. Mix until you have a smooth and pourable consistency. You can adjust the thickness by adding more milk or sugar as needed. Once your cake is cool, drizzle the glaze over the top. Let it set for a few minutes before slicing into squares or rectangles. To get a soft and moist cake, use room temperature butter. This helps the butter blend well with sugar. I recommend creaming them together until light and fluffy. Mix for about 3-5 minutes. This step adds air to the batter. Use a gentle hand when mixing in the dry ingredients. Over-mixing can make your cake dense. Instead, stir just until everything is combined. Even baking is key for a great coffee cake. First, always preheat your oven to 350°F (175°C). This helps the cake rise properly. Use a non-stick spray or butter to grease your baking pan. This ensures the cake comes out easily. Once you pour the batter in, spread it evenly. This helps it bake uniformly. While baking, avoid opening the oven door. This can cause the temperature to drop. Spices make your pumpkin coffee cake special. I love using pumpkin pie spice for warmth. It gives a nice blend of cinnamon, nutmeg, and ginger. If you want more flavor, try adding a pinch of extra cinnamon. You can also fold in chopped walnuts. They add a nice crunch and pair well with the spices. For a twist, consider adding a bit of vanilla extract. This can enhance the overall taste. {{image_4}} You can make this pumpkin coffee cake dairy-free. Replace the butter with a vegan alternative. Use coconut oil or a plant-based butter. For the glaze, swap the milk with almond or soy milk. These changes keep the cake moist and delicious, just like the original. To make this cake gluten-free, use a gluten-free flour blend. Look for one that measures cup for cup like all-purpose flour. Make sure it has xanthan gum for better structure. The texture will still be soft and tasty, perfect for any coffee break. Add seasonal flavors to your coffee cake. Try adding chopped apples or pears for a fruity touch. You can also mix in dried cranberries for a tart flavor. Another great idea is to sprinkle in some chocolate chips for a sweet surprise. Each twist makes the cake unique and fun! To keep your pumpkin coffee cake fresh, store it in an airtight container. You can leave it at room temperature for up to three days. If you want it to last longer, refrigerate it. In the fridge, it will stay good for about a week. Always cover it well to avoid drying out. If you want to save some cake for later, freezing is a great option. First, allow the cake to cool completely. Then, slice it into squares. Wrap each piece in plastic wrap. Next, place the wrapped pieces in a freezer bag. You can freeze it for up to three months. When you are ready to eat it, let it thaw in the fridge overnight. To enjoy your pumpkin coffee cake warm, you can reheat it. Preheat your oven to 350°F (175°C). Place a slice on a baking sheet. Heat for about 10 minutes or until warm. You can also use a microwave. Just warm it for 15-20 seconds. This will keep it soft and tasty! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cook it until soft, then mash it well. You need one cup of pumpkin puree for this recipe. Fresh pumpkin adds a unique flavor and texture. Just make sure it is well-drained to avoid extra moisture. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, it is ready. The top will look set and slightly golden. Trust your eyes and the toothpick test for the best results. If you need an egg substitute, use applesauce or mashed banana. Use 1/4 cup of either for each egg. This keeps your cake moist and tasty. You can also use a flax egg, which is one tablespoon of flaxseed meal mixed with three tablespoons of water. The cake can last up to three days at room temperature. Keep it in an airtight container. If the weather is warm, it’s best to refrigerate it. This will help keep it fresh for up to a week. You now have a complete guide to making delicious pumpkin coffee cake. We covered key ingredients, step-by-step instructions, and helpful tips to ensure success. Remember to explore variations for different diets and seasons. Store leftovers properly to enjoy this treat later. With these insights, you can bake with confidence. Enjoy the warm flavors and cozy vibes that this cake brings. Happy baking!$

Indulge in the cozy flavors of fall with this irresistible Pumpkin Spice Coffee Cake recipe. With a delightful blend of pumpkin puree, warm spices, and a sweet glaze, this cake is perfect for any occasion. Easy to make and sure to impress, it pairs wonderfully with your favorite cup of coffee. Dive into the step-by-step guide and bake a delicious treat that will warm your home. Click to explore the full recipe now!

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Ingredients

2 cups all-purpose flour

1 cup canned pumpkin puree

1 cup granulated sugar

1/2 cup brown sugar, packed tightly

1/2 cup unsalted butter, softened to room temperature

2 large eggs

1 teaspoon vanilla extract

1 tablespoon pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts (optional, for added crunch)

1/2 cup confectioners' sugar (for glaze)

2 tablespoons milk (for glaze)

Instructions

Preheat your oven to 350°F (175°C). Use a non-stick cooking spray or butter to grease a 9x13 inch baking pan thoroughly to ensure easy removal of the cake.

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, cream the mixture together on medium speed until it becomes light and fluffy, approximately 3-5 minutes.

Next, add the canned pumpkin puree, eggs, and vanilla extract to the butter and sugar mixture. Beat everything together on medium speed until the ingredients are well incorporated and smooth, achieving a uniform consistency.

In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Sifting is recommended to remove any lumps and ensure even distribution of the dry ingredients.

Gradually incorporate the sifted dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon just until combined. Exercise caution not to over-mix, as this can lead to a denser texture.

If you’re opting for walnuts, fold them into the batter now for added texture and flavor without overmixing.

Pour the cake batter into the prepared baking pan, using a spatula to spread it evenly across the surface.

Place the pan in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick in the center of the cake; it should come out clean or with just a few crumbs attached.

While the cake bakes, prepare the glaze by whisking together the confectioners' sugar and milk in a small bowl until you achieve a smooth and pourable consistency. Adjust with more milk or sugar as needed to reach your desired thickness.

Upon removing the cake from the oven, allow it to cool in the pan for about 10 minutes. Then, gently transfer the cake to a wire rack to cool completely.

Once completely cooled, drizzle the glaze over the top of the cake, allowing it to naturally cascade down the sides. Let the glaze set for a few minutes before slicing into squares or rectangles.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12

- Presentation Tips: For an inviting presentation, serve the cake slices on decorative plates, dust with a touch of cinnamon, and add a dollop of whipped cream alongside each slice. Consider topping with an extra sprinkle of pumpkin pie spice for a beautiful finishing touch.