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A golden-brown slice of pumpkin coffee cake with a crumbly streusel topping, served on a rustic white plate. The cake reveals a moist, pumpkin-spiced interior with hints of cinnamon, and a dusting of powdered sugar on top. The background features a cozy, autumn-themed setting with a cup of coffee nearby and fall leaves scattered around.

Pumpkin Coffee Cake Recipe from The Food Charlatan

  • Author: Maria
  • Total Time: 55-60 minutes
  • Yield: 9 slices 1x
  • Diet: Vegetarian

Description

Discover the delicious Pumpkin Coffee Cake recipe from The Food Charlatan, a moist, spiced dessert perfect for fall, holidays, or cozy mornings. Combining pumpkin with aromatic coffee, this easy homemade cake features a crumbly streusel topping and is ideal for Thanksgiving or any festive occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • For the streusel topping:
    • 1/2 cup all-purpose flour
    • 1/2 cup brown sugar
    • 1 teaspoon ground cinnamon
    • 1/4 cup unsalted butter, cold and cubed
  • Optional: whipped cream or vanilla glaze for serving

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, cloves, and salt. Set aside.
  2. In another bowl, whisk together the pumpkin puree, oil, eggs until smooth and well incorporated.
  3. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix to keep the cake moist.
  4. In a small bowl, mix the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  5. Pour the batter into a greased 9-inch square baking pan. Sprinkle the streusel evenly over the top.
  6. Bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Notes

  • Let the pumpkin coffee cake cool completely before storing to maintain its moist texture.
  • Wrap tightly in plastic wrap or store in an airtight container for up to 3 days at room temperature; refrigerate for longer storage.
  • Reheat slices in the microwave or oven for best freshness before serving.
  • Enhance flavor with optional toppings like whipped cream or vanilla glaze.
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 Kcal
  • Sugar: 20g
  • Sodium: 210mg
  • Fat: 17g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 45mg

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Find it online: https://recipeswonders.com/pumpkin-coffee-cake-recipe-from-the-food-charlatan/