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- 2 cups all-purpose flour - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, tightly packed - 1/2 cup unsalted butter, softened to room temperature - 2 large eggs - 1/2 cup sour cream - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons pumpkin spice blend (a mix of cinnamon, nutmeg, ginger, and allspice) - 1/2 teaspoon salt - 1 teaspoon vanilla extract - 1/3 cup all-purpose flour - 1/3 cup brown sugar, tightly packed - 1 teaspoon ground cinnamon - 2 tablespoons unsalted butter, melted - 1/2 cup chopped walnuts or pecans (optional) The ingredients for this cake are simple yet full of flavor. The all-purpose flour gives the cake its structure. Canned pumpkin puree adds moisture and that rich pumpkin taste. Sugar sweetens the mix, while butter keeps it tender. Eggs help bind everything, and sour cream adds a nice tang. For the spices, I love using a pumpkin spice blend. This mix of cinnamon, nutmeg, ginger, and allspice fills your kitchen with warmth. Don’t forget the baking soda and baking powder; they help the cake rise perfectly. A touch of salt balances the sweetness. Now, let’s talk about the streusel. This crunchy topping is made with flour, brown sugar, and cinnamon. It adds a nice texture on top of the soft cake. You can also add chopped nuts for extra crunch. They bring a delightful flavor that pairs well with pumpkin. Gather these ingredients, and you’re on your way to making a delicious pumpkin spice coffee cake with streusel. 1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter or oil. You can also line it with parchment paper for easy removal. 2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes. 3. Incorporate Eggs and Pumpkin: Add the eggs one at a time. Make sure each egg is fully mixed in before adding the next. After that, mix in the canned pumpkin puree and sour cream. Stir until everything is smooth and well combined. 1. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin spice blend, and salt. Ensure these ingredients are well blended. 2. Blend Dry with Wet: Gradually add the dry mixture to the wet mixture. Use a spatula or wooden spoon to gently fold them together. Mix only until just combined. Be careful not to overmix; this keeps the cake light and fluffy. 3. Make the Streusel Topping: In a small bowl, whisk together the flour, brown sugar, and cinnamon for the streusel. Pour in the melted butter and mix with a fork until it looks like coarse crumbs. If you like, fold in chopped nuts for extra texture. 4. Assemble the Cake Layers: Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter. Carefully dollop the remaining batter on top and spread it gently. Finish with the last half of the streusel mixture on top. 1. Bake: Place the pan in the preheated oven. Bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. 2. Check for Doneness: To check if the cake is ready, stick a toothpick into the center. If it comes out clean, it’s done. If not, let it bake a bit longer. 3. Cool Before Serving: Once baked, allow the cake to cool in the pan for about 10 minutes. After that, transfer the cake to a wire rack to cool completely before slicing. Enjoy this delightful treat! - Avoiding overmixing the batter: When you mix the wet and dry ingredients, stop mixing as soon as you see no dry flour. Overmixing can make the cake tough and dense. Keep it light and gentle. - Ensuring the right oven temperature: Always preheat your oven to 350°F (175°C) before baking. An accurate temperature helps the cake rise evenly. Use an oven thermometer if unsure. - Presentation suggestions: Dust the cooled cake with powdered sugar for a charming look. A sprinkle of pumpkin spice on top adds a festive touch. - Pairing suggestions: Serve slices with whipped cream or vanilla ice cream. These creamy toppings balance the warm spices in the cake. - Alternatives for butter and sugar: You can use coconut oil instead of butter for a dairy-free option. For sugar, try using maple syrup or honey, but adjust the liquid in the recipe. - Vegan or dairy-free variations: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use almond or soy milk in place of sour cream for a vegan twist. {{image_4}} You can make this cake even more fun. Adding chocolate chips gives a rich twist. You can also add spices like extra cinnamon or nutmeg for more flavor. If you want a new taste, swap the pumpkin for sweet potato. Sweet potato offers a smooth texture and a slightly different taste, but it still sings autumn. If you or someone you know is gluten-free, you can use a gluten-free flour blend. This keeps the cake soft and moist. For those looking for less sugar, try using a sugar substitute. Options like stevia or monk fruit work well and don’t change the flavor much. Make this cake fit the holidays. Add cranberries or nuts to give it a festive flair. You can also sprinkle some pumpkin seeds on top for a fun look. Using spices like cardamom or allspice can deepen those autumn flavors and make the cake special for gatherings. To keep your pumpkin spice coffee cake fresh, store it at room temperature. Use a cake dome or wrap it in plastic wrap. This method keeps the cake moist for a few days. Avoid placing it in the fridge, as cold air can make it dry. For longer storage, consider freezing your leftovers. Wrap the cake tightly in plastic wrap and then in aluminum foil. This protects it from freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it overnight in the fridge. Reheat slices in the microwave for about 15-20 seconds. This warms it nicely without drying it out. When stored properly, the cake stays fresh for about 3-4 days at room temperature. If you freeze it, the flavor and texture can last up to three months. Enjoying it sooner rather than later will give you the best taste. Can I make this coffee cake ahead of time? Yes, you can make this coffee cake ahead of time. Bake it, cool it, and store it in an airtight container. It stays fresh for a few days. You can also freeze it for longer storage. Just wrap it well before freezing. What can I use instead of pumpkin puree? If you don’t have pumpkin puree, you can use applesauce or mashed sweet potatoes. Both options give a nice flavor and moisture. Make sure to use the same amount as the pumpkin puree called for in the recipe. Why did my coffee cake come out dense? A dense coffee cake usually means you overmixed the batter. Mixing too much adds too much air, making it heavy. Always mix just until combined. It’s okay if there are a few lumps! How to fix a dry cake? If your cake is dry, you can add a bit of moisture. Try drizzling a simple syrup on top after baking. You can also serve it with whipped cream or ice cream to add some moisture. What beverages pair well with pumpkin spice coffee cake? This cake pairs well with coffee, tea, or apple cider. The warm spices in the cake go great with these drinks. For a fun twist, try it with a spiced chai latte. Can I serve this cake warm or cold? You can serve this cake warm or cold. Warm, it’s soft and cozy. Cold, it’s still delicious and easy to slice. Both ways bring out its pumpkin spice flavors! You learned how to make a delicious pumpkin spice coffee cake with simple steps. We covered the ingredients, preparation, baking process, and tips to perfect your cake. Remember to mix properly and not overbake for the best results. You can also try fun variations or adjustments to fit your taste. Enjoy this treat with friends or family. Share it when the autumn seasons come around for a warm, cozy vibe. Happy baking!

Pumpkin Spice Coffee Cake with Streusel

Enjoy the flavors of fall with this delicious Pumpkin Spice Coffee Cake with Streusel! Packed with moist pumpkin puree, warm spices, and a crunchy streusel topping, this cake is perfect for any gathering or cozy afternoon. It's simple to make and will have everyone asking for seconds. Ready to bake? Click through to discover the full recipe and enjoy this delightful treat that celebrates autumn in every bite!
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Ingredients
  

2 cups all-purpose flour

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, tightly packed

1/2 cup unsalted butter, softened to room temperature

2 large eggs

1/2 cup sour cream

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons pumpkin spice blend (a mix of cinnamon, nutmeg, ginger, and allspice)

1/2 teaspoon salt

1 teaspoon vanilla extract

For the Streusel:

1/3 cup all-purpose flour

1/3 cup brown sugar, tightly packed

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter or oil, or line it with parchment paper for easy removal later.

    Make the Batter: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat the mixture on medium speed until it becomes light and fluffy, about 2-3 minutes.

      Add Eggs and Pumpkin: Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Afterward, mix in the canned pumpkin puree and sour cream, stirring until everything is well combined and smooth.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin spice blend, and salt until they’re well blended.

          Blend Dry with Wet: Gradually add the dry ingredient mixture to the wet mixture, using a spatula or wooden spoon to gently fold them together. Mix only until just combined – be careful not to overmix, as this can make the cake dense.

            Prepare the Streusel: In a small bowl, whisk together the flour, brown sugar, and cinnamon for the streusel topping. Pour in the melted butter and use a fork to mix until the mixture resembles coarse crumbs. If desired, fold in the chopped nuts for added texture and flavor.

              Assemble the Cake: Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter. Carefully dollop the remaining batter on top and spread it gently to cover the streusel. Finish with the last half of the streusel mixture sprinkled evenly over the top.

                Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Cool and Serve: Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely before slicing.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 slices

                      - Presentation Tips: For a delightful touch, dust the cooled cake with a light sprinkle of powdered sugar just before slicing. Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat. Garnish with a sprinkle of pumpkin spice for an extra festive flair that captures the essence of autumn!