Go Back
- 2 cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - ¾ cup unsalted butter, softened to room temperature - 1 cup canned pumpkin puree - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - ½ cup sour cream For the Streusel Topping: - ½ cup all-purpose flour - ½ cup brown sugar, packed tightly - ½ teaspoon ground cinnamon - ¼ cup unsalted butter, melted and slightly cooled - ¼ cup chopped pecans or walnuts (optional for added crunch) Using fresh, high-quality ingredients makes a big difference. Look for pure canned pumpkin, not pumpkin pie filling. The flavor will stand out more in your cake. Always check that your baking powder and soda are fresh. Old leavening agents can lead to a dense cake. Choose unsalted butter for better taste control and to avoid extra salt in your recipe. If you need to make swaps, here are some ideas: - For all-purpose flour, you can use a gluten-free blend. Just ensure it has xanthan gum for texture. - Replace granulated sugar with coconut sugar for a slight caramel flavor. - If you don't have sour cream, try plain yogurt or buttermilk. Both add moisture and tang. - For a dairy-free option, use plant-based butter and almond milk instead of sour cream. - If you don’t have pecans or walnuts, try oats or even chocolate chips for a fun twist. These substitutions can help you adapt the recipe to your needs while keeping that bakery-style taste. First, gather all your ingredients. You need: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream Also, for the streusel topping: - ½ cup all-purpose flour - ½ cup brown sugar, packed - ½ teaspoon ground cinnamon - ¼ cup unsalted butter, melted - ¼ cup chopped pecans or walnuts (optional) Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. Make sure it's well coated so the cake won't stick. In a large bowl, whisk together the dry ingredients. Combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until there are no lumps. In another bowl, cream the softened butter for about 2-3 minutes. Use a hand mixer or stand mixer to make it light and fluffy. Add the pumpkin puree, eggs, and vanilla extract. Mix until smooth, scraping the sides if needed. Now, take the dry mixture and add it to the wet mixture slowly. Start with one-third of the dry mix. Stir until just combined. Then, add half of the sour cream. Keep alternating until everything is mixed, ending with the dry ingredients. Be careful not to overmix. Pour the batter into the prepared baking pan. Use a spatula to spread it evenly. Next, make the streusel topping. In a small bowl, mix together flour, brown sugar, cinnamon, melted butter, and nuts if you want some crunch. Use a fork to mix it until it looks like coarse crumbs. Sprinkle the streusel evenly over the cake batter. Now, place the pan in the oven. Bake for 30-35 minutes. Check if it's done by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. Once it's baked, let the cake cool in the pan for about 10 minutes. After that, move it to a wire rack to cool completely before slicing. Enjoy your delicious pumpkin streusel coffee cake! To get that perfect bakery-style texture, focus on your mixing. When you mix the wet and dry ingredients, do it gently. Overmixing can make the cake tough. Instead, mix just until no dry flour shows. The batter should be thick but smooth. Use room temperature butter and eggs. This helps create a fluffier batter. The butter should be soft but not melted. If you want a richer taste, try using brown sugar instead of white sugar. It adds moisture and flavor. One common mistake is skipping the butter softening step. If your butter is too cold, it won’t cream well. This can lead to a dense cake. Also, be cautious with your baking time. Check the cake a few minutes before it’s done. Ovens can vary, and you don’t want to overbake. Another mistake is not using enough flour. Measuring flour correctly is key. Use the spoon and level method. Don’t scoop directly from the bag; this packs it down and adds too much flour. For the best flavor, serve the cake warm. The aroma will fill your kitchen and draw people in. Dust the top with powdered sugar for a nice look. A drizzle of maple syrup on the side boosts sweetness and flavor. You can pair the cake with a hot cup of coffee or tea. It makes a great breakfast or snack. For an extra touch, add a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy every bite! {{image_4}} You can boost the taste of your coffee cake easily. Add a bit more spice! Consider using ginger or allspice. These spices give a warm flavor. You can also use extracts. Almond or maple extract can change the cake's taste. Just a teaspoon can make a big difference. Play with these flavors to find your favorite mix. You can make this cake fit your diet. For a gluten-free option, use gluten-free flour. Many blends work well. For a vegan version, swap the eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. You can also replace butter with coconut oil. These changes keep the cake tasty while meeting dietary needs. Mix up your topping for fun! You can use different nuts, like almonds or hazelnuts. Chopped apples or pears also work well. They add a fruity touch. For a sweet twist, try chocolate chips. They melt and mix in nicely. You can even add a layer of cream cheese frosting on top after baking. The options are endless, so get creative! To keep your pumpkin streusel coffee cake fresh, store it properly. First, let it cool completely. Once cooled, wrap the cake in plastic wrap or foil. This keeps moisture in and prevents it from drying out. You can also place it in an airtight container. Store it at room temperature for up to three days. If you need to keep it longer, refrigeration is a good option. Just remember, it may dry out faster in the fridge. Freezing your coffee cake is simple and effective. First, make sure it's fully cooled. Then, slice the cake into individual servings. Wrap each slice in plastic wrap, ensuring it is tightly sealed. For extra protection, place the wrapped slices in a freezer bag or container. This helps prevent freezer burn. You can freeze the cake for up to three months. When you're ready to enjoy it, take a slice out and let it thaw at room temperature. Reheating your coffee cake is key to enjoying it warm. Preheat your oven to 350°F (175°C). Place the desired number of slices on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes. If you're in a hurry, you can use the microwave. Simply place a slice on a microwave-safe plate. Heat it for 15-30 seconds. Check if it's warm enough, and enjoy that delightful flavor! Yes, you can make this coffee cake ahead of time. Bake the cake and let it cool. Store it in an airtight container at room temperature for up to three days. You can also refrigerate it for up to a week. If you want to enjoy it later, freeze it. Wrap the cooled cake in plastic wrap and then in foil. It lasts for about three months in the freezer. When ready to eat, thaw it overnight in the fridge and warm it slightly before serving. To check if your coffee cake is done baking, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready. It takes about 30-35 minutes at 350°F (175°C). Keep an eye on it during the last few minutes. Every oven is different, so yours may take a bit longer or shorter. Pumpkin streusel coffee cake pairs well with many drinks. A warm cup of coffee enhances its flavors perfectly. You can also enjoy it with tea or hot chocolate. For a special touch, serve it with a dollop of whipped cream or a drizzle of maple syrup. Adding fresh fruit, like apple slices or berries, offers a nice contrast to the cake's sweetness. In this blog post, we covered everything you need for making coffee cake. We discussed the right ingredients and how to choose them. I shared step-by-step instructions to guide you through mixing and baking. You learned useful tips to avoid mistakes and enhance flavor. We explored variations to suit your taste and dietary needs. Finally, I provided storage tips to keep your cake fresh. Enjoy baking and sharing this delightful treat with friends and family!

Pumpkin Streusel Coffee Cake Bakery Style

Indulge in the delightful flavors of Pumpkin Streusel Coffee Cake! This scrumptious recipe combines moist pumpkin cake with a heavenly streusel topping for the perfect fall treat. Easy to make in just 50 minutes, it's ideal for cozy gatherings or a sweet morning boost. Discover all the simple steps to craft this delicious cake and bring warmth to your kitchen. Click through now to explore the full recipe and elevate your baking game!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

¾ cup unsalted butter, softened to room temperature

1 cup canned pumpkin puree

2 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup sour cream

For the Streusel Topping:

½ cup all-purpose flour

½ cup brown sugar, packed tightly

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted and slightly cooled

¼ cup chopped pecans or walnuts (optional for added crunch)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray or butter, ensuring it is evenly coated to prevent sticking.

    In a large mixing bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until all ingredients are well combined, and no lumps remain.

      In a separate mixing bowl, cream the softened butter with a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes. Add in the pumpkin puree, large eggs, and vanilla extract. Mix until the mixture is smooth and well blended, scraping down the sides of the bowl as necessary.

        Gradually incorporate the dry flour mixture into the wet ingredients. Start by adding 1/3 of the dry ingredients, mix just until combined, then add half of the sour cream. Continue alternating until all ingredients are combined, beginning and ending with the dry mixture; do not overmix.

          Carefully pour the batter into the prepared baking pan, using a spatula to spread it evenly across the bottom.

            In a small bowl, prepare the streusel topping by combining the ½ cup all-purpose flour, packed brown sugar, ground cinnamon, melted butter, and chopped nuts (if using). Mix with a fork until the mixture resembles coarse crumbs.

              Evenly sprinkle the streusel topping mixture over the cake batter, ensuring an even distribution for a delightful crunch in every bite.

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

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

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

                      - Presentation Tips: Serve warm for an inviting aroma, dust with powdered sugar to add elegance, and drizzle a bit of maple syrup on the side for an extra touch of sweetness, enhancing both the flavor and visual appeal of the cake.