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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt I start with all-purpose flour, which gives the cake its structure. Baking powder and baking soda help it rise. The spices—cinnamon, nutmeg, and ginger—add warmth and flavor. - 1 cup granulated sugar - ½ cup unsalted butter, softened - ½ cup brown sugar for streusel Granulated sugar sweetens the cake. Unsalted butter creates a rich texture. Brown sugar in the streusel adds a nice, caramel-like taste and crunch. - 1 cup pumpkin puree - 2 large eggs - ½ cup chopped walnuts or pecans (optional) Pumpkin puree keeps the cake moist and adds its unique flavor. Eggs bind everything and give it structure. You can add walnuts or pecans for crunch, but they are optional. First, preheat your oven to 350°F (175°C). This step makes sure your cake bakes evenly. Next, get your 9x13 inch baking pan ready. Grease it with non-stick spray or softened butter. This helps the cake come out easily after baking. In a large bowl, add 2 cups of all-purpose flour. Then, mix in 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground ginger. Use a whisk to blend these dry ingredients well. This helps to spread the flavors throughout the cake. In another bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use a hand mixer or a stand mixer for this step. Beat them together until the mixture looks light and fluffy. This usually takes about 3 to 5 minutes. Properly creamed butter and sugar help give your cake a great texture. Now, it's time to add 1 cup of pumpkin puree to the creamed mixture. Mix until it’s fully combined. After that, add 2 large eggs, one at a time. Make sure to beat well after each egg. Then, stir in 1 teaspoon of vanilla extract. This will add a lovely aroma to your batter. Gradually add the dry ingredients to the pumpkin mixture. Mix gently just until everything is combined. Be careful not to overmix, as this can make your cake tough. If you want to add nuts, like ½ cup of chopped walnuts or pecans, now is the time to fold them in. For the streusel topping, mix together ½ cup of packed brown sugar, ¼ cup of all-purpose flour, and 1 teaspoon of ground cinnamon in a small bowl. Pour in ¼ cup of melted butter and ¼ cup of rolled oats. Use a fork or your fingers to combine until it looks like coarse sand. This will give your cake a nice crunchy topping. Evenly sprinkle the streusel over the batter in the pan. Place the pan in your preheated oven. Bake for 30 to 35 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready. After baking, cool the cake in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. To get a soft and moist cake, don’t overmix the batter. When you add the dry mix to the wet mix, stir gently. Just bring them together until it’s smooth. Overmixing can lead to a tough texture. That’s not what we want! Want to boost the flavor? Try adding more spices! A pinch of allspice or cloves can add warmth. You can also add a bit of vanilla extract to deepen the taste. Experiment and find what makes your taste buds dance! This coffee cake pairs perfectly with coffee. A warm cup of coffee enhances its flavors. You can also serve it with tea or even hot chocolate. It makes for a cozy treat during breakfast or afternoon snacks. Enjoy it fresh from the oven, or let it cool for a lovely dessert! {{image_4}} To make this cake nut-free, swap nuts for seeds. Pumpkin seeds or sunflower seeds work great. Just chop them up a bit and add them to the batter. This keeps the cake crunchy and tasty while making it safe for those with nut allergies. If you want a sweet glaze, mix powdered sugar with a little milk. Start with 1 cup of powdered sugar and add 1-2 tablespoons of milk. Stir until smooth. Drizzle this over the cooled cake for a nice finish. This adds a sweet touch that pairs well with the spices in the cake. Feel free to change the spices based on the season. For a winter twist, add some ground cloves or allspice. If you want to use a different squash, try butternut or acorn squash instead of pumpkin. These swaps give you a fresh take on the classic recipe while still keeping it delicious. To keep your pumpkin streusel coffee cake fresh, store it at room temperature. Place it in an airtight container to avoid drying out. If you plan to eat it within a few days, this method works great. For added freshness, you can also cover the cake with plastic wrap. If you want to save some for later, freezing is a good option. First, let the cake cool completely. Then, cut it into slices for easy serving. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. This way, you can enjoy your cake for up to three months. When you're ready to enjoy your cake again, reheating brings it back to life. You can use the microwave for quick results. Heat a slice for 15-20 seconds. For a crunchy topping, use the oven. Preheat it to 350°F (175°C), then bake the slice for about 10 minutes. This method warms the cake and keeps the streusel nice and crisp. Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it in half and scoop out the seeds. Roast the halves in the oven until soft, about 45 minutes at 350°F. Let it cool, then scoop out the flesh. Blend it until smooth. This fresh puree can replace canned pumpkin in the recipe. It may have a lighter flavor, so adjust spices if needed. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. You can also gently press the top with your finger. It should spring back if it is baked. Avoid overbaking, as this can make the cake dry. Yes, you can prepare it ahead of time. Bake the cake and let it cool completely. Wrap it in plastic wrap or aluminum foil. Store it at room temperature for up to two days. For longer storage, keep it in the fridge for up to a week. You can also freeze the cake for up to three months. Just thaw it in the fridge overnight before serving. If you need an egg substitute, use unsweetened applesauce. Use 1/4 cup of applesauce for each egg. Another option is mashed banana or flaxseed meal. For flaxseed, mix 1 tablespoon with 2.5 tablespoons of water. Let it sit for a few minutes. These substitutes will keep the cake moist and tasty, but may change the flavor slightly. This article covered the key ingredients for your pumpkin coffee cake, your step-by-step guide, and helpful tips. You learned how to combine flavors and textures for a delicious treat. Remember to follow the baking instructions closely for the best results. Enjoy experimenting with variations and storage tips to keep your cake fresh. With this knowledge, you can create a tasty dessert that impresses anyone. Happy baking!

Pumpkin Streusel Coffee Cake

Indulge in the delightful flavors of Pumpkin Streusel Coffee Cake that will elevate your baking game! With a rich pumpkin base and a crunchy streusel topping, this simple recipe is perfect for fall gatherings or a cozy afternoon treat. Ready in under an hour, it's a must-try for pumpkin lovers! Click through to discover the full recipe and bring this delicious cake to your kitchen today!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened to room temperature

1 cup pumpkin puree (canned or fresh)

2 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

For the Streusel Topping:

½ cup brown sugar, packed tightly

¼ cup all-purpose flour

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted

¼ cup rolled oats

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick spray or softened butter for easy removal.

    In a large mixing bowl, combine the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Whisk these dry ingredients together thoroughly to ensure they are well mixed, then set this bowl aside.

      In a separate bowl, cream the granulated sugar and softened butter together using a hand mixer or stand mixer until the mixture is light and fluffy—about 3-5 minutes.

        Carefully add the pumpkin puree to the creamed mixture and mix until fully integrated. Then, add the eggs one at a time, beating well after each addition to achieve a smooth consistency. Stir in the vanilla extract to infuse a lovely aroma.

          Gradually add the reserved dry ingredients to the pumpkin batter, mixing it in gently just until combined. If you choose to add nuts for extra texture, fold them in at this stage.

            Pour the smooth batter into the prepared baking pan, using a spatula to spread it evenly and create a flat, smooth top.

              For the streusel topping, combine the packed brown sugar, flour, ground cinnamon, melted butter, and rolled oats in a small mixing bowl. Use a fork or your fingers to mix these ingredients until they resemble crumbly, coarse sand.

                Evenly sprinkle the streusel topping over the cake batter in the pan, ensuring every bit of the batter is covered for that perfect crunchy layer when baked.

                  Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs.

                    Once the cake is beautifully baked, allow it to cool in the pan for approximately 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

                        - Presentation Tips: After the cake has cooled, consider dusting the top with a light sprinkle of powdered sugar for a festive finish. Slice and serve the cake on a decorative cake stand, and don’t forget to pair it with a warm cup of coffee for the perfect delightful experience!