Indulge in the warm, comforting flavors of pumpkin coffee cake, a delicious treat that’s perfect for any autumn gathering or a cozy afternoon at home. This moist and flavorful cake combines the sweetness of pumpkin with aromatic spices, creating a delightful pairing with your morning coffee or afternoon tea. Whether you’re entertaining guests or simply treating yourself, this cake is sure to please everyone. Let’s dive into this delightful recipe!
Ingredients
– 2 cups all-purpose flour
– 1 cup sugar
– 1 cup pumpkin puree
– 1/2 cup vegetable oil
– 3 large eggs
– 1 tsp baking powder
– 1 tsp baking soda
– 2 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp salt
– 1/2 cup chopped nuts (optional)
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is approximately 15 minutes, with a cooking time of 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, 4g protein, and 2g fiber. This is based on a standard slice of cake.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour a bundt pan.
3. In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, whisk together sugar, pumpkin puree, oil, and eggs.
5. Gradually add the dry ingredients to the wet mixture.
6. Mix until just combined; do not overmix.
7. If desired, fold in chopped nuts.
8. Pour the batter into the prepared bundt pan.
9. Bake for 50-60 minutes, or until a toothpick comes out clean.
10. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, maple syrup can replace sugar for a natural sweetener, and coconut oil can be used instead of vegetable oil.
Serving and Pairings
Pumpkin coffee cake pairs wonderfully with a cup of freshly brewed coffee, spiced chai, or a warm cup of tea. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Storage and Reheating
Store leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices in the microwave for a few seconds before serving.
Cooking Mistakes
– Don’t overmix the batter; this can make the cake tough.
– Ensure your ingredients are at room temperature for better mixing.
– Use a toothpick to check for doneness, but don’t open the oven too early.
– Grease the pan thoroughly to prevent sticking.
– Allow the cake to cool before removing from the pan.
Helpful Tips
– Spice it up by adding chocolate chips or dried fruit.
– For extra flavor, add a dash of vanilla extract to the batter.
– Dust the cooled cake with powdered sugar for a beautiful finish.
– Serve with cream cheese frosting for a delightful twist.
FAQs
Can I make this cake ahead of time?
Yes, pumpkin coffee cake can be made a day in advance. Just store it covered at room temperature to keep it moist.
Is it possible to use fresh pumpkin instead of canned?
Absolutely! Just ensure the fresh pumpkin is cooked and pureed smoothly before using it in the recipe.
Can I use a different type of nut?
Yes, feel free to use any nuts you prefer, such as walnuts, pecans, or almonds, to customize the flavor and texture.
What’s the best way to freeze the cake?
Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. This makes it easy to thaw just what you need.
How can I make it more festive?
Consider adding cranberries or pecans to the batter, or top it with a cream cheese glaze for an extra festive touch.
Conclusion
Pumpkin coffee cake is a delightful blend of flavors that captures the essence of fall. With its moist texture and aromatic spices, it’s the perfect treat for any occasion. Whether enjoyed with coffee or as a dessert, this cake is sure to become a cherished favorite in your recipe collection.
Pumpkin Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together sugar, pumpkin puree, oil, and eggs.
- Gradually add the dry ingredients to the wet mixture.
- Mix until just combined; do not overmix.
- If desired, fold in chopped nuts.
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.