The Ultimate Guide to Baking a Perfect Pumpkin Coffee Cake

Pumpkin coffee cake is a delightful fusion of moist, spiced pumpkin cake and a crumbly streusel topping, making it an ideal treat for autumn mornings or cozy afternoons. This guide provides a detailed, research-backed recipe, expert tips, and answers to frequently asked questions to ensure your pumpkin coffee cake turns out perfectly every time.

Ingredients

For the Cake:

  • 1 3/4 cups (220g) all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon pumpkin pie spice

  • 1/2 cup (100g) granulated sugar

  • 1/2 cup (100g) brown sugar, packed

  • 1/2 cup (120ml) vegetable oil

  • 1 cup (240ml) pumpkin puree

  • 2 large eggs

  • 1 teaspoon vanilla extract

For the Streusel Topping:

  • 1/2 cup (100g) brown sugar, packed

  • 1/2 cup (65g) all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 cup (60g) unsalted butter, melted

For the Glaze (Optional):

  • 1/2 cup (60g) powdered sugar

  • 1-2 tablespoons milk or cream

  • 1/4 teaspoon vanilla extract

Ingredients

Instructions

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

  • Grease and flour a 9x9-inch baking pan or line it with parchment paper.

2. Prepare the Streusel Topping:

  • In a medium bowl, combine brown sugar, flour, and cinnamon.

  • Pour in the melted butter and mix until the mixture becomes crumbly. Set aside.

3. Make the Cake Batter:

  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.

  • In another bowl, mix granulated sugar, brown sugar, and vegetable oil until well combined.

  • Add pumpkin puree, eggs, and vanilla extract to the sugar-oil mixture; mix until smooth.

  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

4. Assemble the Cake:

  • Pour the batter into the prepared baking pan and spread it evenly.

  • Sprinkle the streusel topping evenly over the batter.

5. Bake:

  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  • Allow the cake to cool in the pan on a wire rack.

6. Add the Glaze (Optional):

  • In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth.

  • Drizzle the glaze over the cooled cake before serving.

Expert Tips

  • Use Pure Pumpkin Puree: Ensure you're using pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

  • Measure Flour Accurately: To avoid a dense cake, spoon flour into your measuring cup and level off with a knife instead of scooping directly from the bag.

  • Customize the Streusel: For added texture and flavor, consider mixing chopped nuts, such as pecans or walnuts, into the streusel topping.

  • Check for Doneness: Oven temperatures can vary. Start checking the cake at the 30-minute mark to prevent overbaking.

Frequently Asked Questions (FAQ)

Q: Can I use fresh pumpkin instead of canned pumpkin puree?

A: Yes, you can use fresh pumpkin. Roast or steam the pumpkin until tender, then puree it until smooth. Ensure it's not too watery; if necessary, strain excess moisture.

Q: How should I store leftover pumpkin coffee cake?

A: Store leftovers 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 2 months.

Q: Can I make this cake gluten-free?

A: Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are gluten-free as well.

Q: What can I use instead of pumpkin pie spice?

A: If you don't have pumpkin pie spice, combine 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves.

Frequently Asked Questions (FAQ)

Perfect Coffee Pairings from Bazan Coffee

Enhance your pumpkin coffee cake experience by pairing it with premium coffee selections from Bazan Coffee:

1. Fine Robusta – Krong Nang

  • Origin: Grown at 650 meters in Krong Nang, Dak Lak, Vietnam.

  • Processing: 72-hour natural anaerobic fermentation.

  • Flavor Profile: Bold body with caramelized sweetness and deep, complex flavors.

This robusta coffee's rich and intense flavors complement the warm spices of the pumpkin coffee cake, creating a harmonious balance.

2. Specialty Arabica – Cau Dat

  • Origin: Cultivated at 1,550 meters in Cau Dat, Da Lat, Vietnam.

  • Processing: Fully washed.

  • Tasting Notes: Bright acidity, caramel, floral notes, subtle spice.

  • Why it Works: The light body and floral acidity of this Arabica balance the warm spices in the cake, offering a refined pairing for those who enjoy a more delicate coffee experience.

3. Special Vietnam Blend

  • Blend of: High-altitude Arabica + Fine Robusta.

  • Tasting Notes: Smooth, well-balanced, natural sweetness, hints of pineapple and caramel.

  • Why it Works: Perfectly blends boldness and brightness, complementing both the pumpkin spice and the crumbly streusel topping.

Find Your Perfect Coffee for Pumpkin Coffee Cake

Your homemade pumpkin coffee cake deserves a high-quality coffee pairing.

Shop Bazan Coffee today and experience the perfect coffee and cake pairing!

Find Your Perfect Coffee for Pumpkin Coffee Cake
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