Pumpkin Spice Coffee Cake

$To make a delightful pumpkin spice coffee cake, gather these essential ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 1 cup canned pumpkin puree These ingredients create the cake's base. All-purpose flour gives it structure. The sugars add sweetness and moisture. The butter brings richness, while pumpkin puree adds flavor and keeps the cake moist. Next, you'll need these key baking ingredients: - 2 large eggs - 1/2 cup buttermilk - 1 tablespoon pumpkin spice mix - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt Eggs help bind the cake. Buttermilk adds tang and moisture. The pumpkin spice mix brings that warm, fall flavor. Baking powder and baking soda make the cake rise. Salt enhances all the flavors. Using these ingredients will ensure your pumpkin spice coffee cake is tasty and fluffy. For the complete recipe, check the [Full Recipe]. - Preheat the oven to 350°F (175°C). - Grease and flour a 9x13 inch baking dish. - In a large bowl, cream the sugars and butter together. - Beat until the mixture looks light and fluffy, about 3-4 minutes. - Next, add the canned pumpkin and mix well. - Add the eggs, one at a time. Mix well after each egg. - In a separate bowl, whisk together the flour, pumpkin spice mix, baking powder, baking soda, and salt. - Gradually add the dry mix to the pumpkin mix. Alternate with buttermilk. - Mix until just combined. Avoid overmixing; this helps keep it light. - If you like nuts, fold in the chopped walnuts gently. - Pour the batter into the greased baking dish. Spread it evenly with a spatula. - Bake in the oven for 30-35 minutes. Check doneness with a toothpick. - If it comes out clean or with a few moist crumbs, it's ready! - Let the cake cool in the pan for about 10 minutes. - Then, move it to a wire rack to cool completely. Once cooled, you can drizzle the glaze for a sweet finish. For the full recipe, check the detailed instructions. Enjoy your cozy slice of pumpkin spice coffee cake! To make a great pumpkin spice coffee cake, avoid overmixing the batter. Overmixing creates a dense cake instead of a light one. Mix just until you see no dry flour, and then stop. This keeps the cake fluffy and soft. Also, use room temperature ingredients. Cold butter or eggs can slow down mixing. When ingredients are at room temperature, they blend better. This helps the cake rise and gives it a nice texture. For the glaze, you want a smooth, pourable mix. Start with powdered sugar and add milk slowly. If the glaze is too thick, add a bit more milk. If it’s too thin, add more sugar. The right consistency drizzles easily over your cake. When drizzling the glaze, use a spoon or a squeeze bottle. Hold it high above the cake for a nice, even drizzle. This creates a beautiful look and makes each slice special. For serving, cut the cake into nice, even slices. Place each slice on a decorative plate. Dust the top with more powdered sugar for a pretty finish. You can also add seasonal decorations. Small pumpkins or colorful leaves beside each plate create a warm, festive feel. These touches make your coffee cake look even more inviting and delicious. For the full recipe, check the recipe section above. {{image_4}} You can easily make this coffee cake your own. Adding nuts or chocolate chips brings a fun twist. I love using walnuts for a rich crunch. If you prefer a sweeter bite, add semi-sweet chocolate chips. Just mix them in gently before pouring the batter into the pan. You can also swap out the pumpkin for other purées. Applesauce gives a nice fruity flavor. Sweet potato purée can add a unique twist too. Each option offers a new taste while keeping the cake moist. If you want a gluten-free cake, use a 1:1 gluten-free flour blend. This keeps the texture light and fluffy. Make sure your baking powder is also gluten-free. For dairy-free options, substitute unsalted butter with coconut oil or vegan butter. You can replace buttermilk with almond milk mixed with a bit of vinegar. This keeps the cake moist without dairy. These changes let everyone enjoy this tasty treat! To keep your pumpkin spice coffee cake fresh, wrap it well. Use plastic wrap or foil to cover the cake. Store it in an airtight container. This method helps keep moisture in and air out. You can also place the cake in a cake dome for added protection. In the fridge, your cake stays fresh for about 5 days. This allows you to enjoy a slice each morning with your coffee. Just remember to take it out of the fridge a bit before serving. This brings back its soft texture and rich flavors. To freeze your pumpkin spice coffee cake, cut it into slices. Wrap each slice tightly in plastic wrap. Then, place all the wrapped slices in a freezer bag. This way, you can enjoy a piece whenever you want without losing quality. For best results, freeze the cake for up to 3 months. When you want to enjoy a slice, take it out and unwrap it. Place the slice on a plate. Let it thaw in the fridge overnight or at room temperature for a few hours. This method keeps the cake moist and tasty. To keep your pumpkin spice coffee cake fresh, store it in an airtight container. This method keeps moisture in and prevents it from drying out. You can also use plastic wrap if you don’t have a container. Make sure the cake is cool before covering it. If you keep it in the fridge, it can last up to a week. Yes, you can make pumpkin spice coffee cake a day or two ahead. To prep, bake the cake and let it cool completely. Wrap it tightly in plastic wrap. This keeps it fresh and moist. You can glaze it right before serving for the best look and taste. Pair your pumpkin spice coffee cake with several delicious options. A hot cup of coffee or tea works great. You can also add a scoop of vanilla ice cream or whipped cream on the side. For a fun twist, serve it with a drizzle of caramel sauce. Enjoy experimenting with different pairings to find your favorite! This blog post gave you an easy recipe for pumpkin spice coffee cake. We covered essential ingredients like flour, sugar, and pumpkin puree. You learned how to mix the batter and bake it perfectly. There are also tips for texture, glazing, and presentation. I shared ways to customize the cake and how to store leftovers. Baking this cake brings joy and warmth to your kitchen. Enjoy making it for yourself and others!$

Pumpkin Spice Coffee Cake

Indulge in the deliciousness of Pumpkin Spice Coffee Cake, the perfect treat for fall! With a moist and fluffy texture, this cake combines canned pumpkin, warm spices, and optional crunchy walnuts for a delightful twist. It's simple to make and ideal for sharing at gatherings or cozy afternoons. Ready to impress your taste buds? Click through for the full recipe and enjoy creating this autumn classic that everyone will love!

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened (at room temperature)

1 cup canned pumpkin puree

2 large eggs (room temperature)

1/2 cup buttermilk (room temperature)

1 tablespoon pumpkin spice mix (a blend of cinnamon, nutmeg, ginger, and allspice)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup walnuts, chopped (optional)

1/2 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it with butter or non-stick spray and dusting it with flour to prevent sticking.

In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar. Beat the mixture on medium speed until it becomes light and fluffy — this usually takes about 3-4 minutes.

Add the pumpkin puree to the creamed mixture, mixing until it is thoroughly combined.

Next, add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the batter.

In a separate mixing bowl, whisk together the flour, pumpkin spice mix, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and spices.

Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined — be careful not to overmix, as this can lead to a dense cake. If you're using walnuts, fold them gently into the batter for added crunch.

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

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

Once baked, let the cake cool in the pan on a wire rack for about 10 minutes. After that, carefully transfer the cake to the wire rack to cool completely.

For the glaze, in a small bowl, whisk together the powdered sugar and milk until you achieve a smooth, pourable consistency. Once the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12

- Presentation Tips: Cut slices of the coffee cake and arrange them on decorative plates. Lightly dust the slices with additional powdered sugar for a dreamy finish. To enhance the seasonal ambiance, place a small pumpkin or other autumn-themed decoration beside each plate, inviting a warm, festive spirit to your serving table.