Pumpkin Coffee Cake

As the leaves begin to change and the air turns crisp, the arrival of autumn brings with it a crave for seasonal flavors, particularly the warm and inviting notes of pumpkin. Pumpkin-flavored desserts have become a quintessential part of fall, evoking nostalgia and comfort. One delightful way to embrace this seasonal star is through the creation of a pumpkin coffee cake. This Autumn Bliss Pumpkin Coffee Cake is the perfect companion for your morning coffee or afternoon tea, offering a soft, moist texture and a heavenly blend of spices that embody the very essence of fall.

Indulge in the cozy flavors of fall with this Autumn Bliss Pumpkin Coffee Cake recipe. Perfectly moist and infused with warming spices, this cake is an ideal companion for your morning coffee or afternoon tea. It's simple enough for beginner bakers and sure to impress guests at gatherings. With the delightful aroma of cinnamon and nutmeg filling your kitchen, this seasonal treat will quickly become a favorite in your home. Embrace autumn and enjoy a slice of comfort today!

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Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup unsalted butter, softened

1 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1 teaspoon vanilla extract

½ cup brown sugar (packed)

1 teaspoon ground ginger

½ cup chopped pecans or walnuts (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

Cream Butter: In a large mixing bowl, cream the softened butter until light and fluffy using an electric mixer. This should take about 2-3 minutes.

Add Pumpkin and Eggs: To the creamed butter, add the pumpkin puree, eggs, and vanilla extract. Mix until fully combined and creamy.

Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to over mix; a few lumps are okay.

Prepare Topping: In a small bowl, mix together the brown sugar, ginger, and chopped nuts (if using). This will be the crumbly topping for the cake.

Assemble in the Pan: Pour half of the batter into the prepared cake pan. Evenly sprinkle half of the topping mixture over this layer. Pour the remaining batter on top and finish with the rest of the topping mixture.

Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.

Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature, perhaps with a drizzle of cream cheese icing for extra indulgence!

Enjoy: Pair your Pumpkin Coffee Cake with a hot cup of coffee or tea for a perfect autumn treat!

Prep Time, Total Time, Servings: 15 min | 45 min | 8 servings