Not your average pumpkin coffee cake, this is a must try recipe! This coffee cake has three layers of streusel so with every bite you are getting the good stuff and it's so moist! This recipe is the epitome of fall and your going to come back to it every season.
I am a pumpkin spice girlie and I am not ashamed. I take in all the spice things I can this time of year and then I patiently wait for next year so I can do it all over again!
Let's talk for a minute about adding pumpkin to a baked good and why it's a game changer. Adding pumpkin to baked goods offers several benefits:
Moisture: Pumpkin puree adds moisture, making cakes, muffins, and breads softer and more tender.
Flavor: It contributes a subtle, earthy sweetness that pairs well with warm spices like cinnamon, nutmeg, and ginger.
Nutrition: Pumpkin is rich in vitamins A and C, fiber, and antioxidants, boosting the nutritional profile of your baked goods.
Color: The vibrant orange hue of pumpkin can enhance the visual appeal of your treats.
Versatility: Pumpkin can be used in various recipes, from pancakes to cookies, adapting well to both sweet and savory dishes.
Now, let's just say you're not a pumpkin girlie (I don't know why you would visit my blog for this recipe but maybe you were meant to find this pumpkin subs list) but you still want to make a really good coffee cake, try adding one of the below ingredients instead of pumpkin!
Applesauce: This adds moisture and a hint of sweetness. Use an equal amount as a substitute.
Mashed Banana: For a different flavor, mashed bananas work well. Use the same amount as the pumpkin.
Sweet Potato Puree: This has a similar texture and flavor profile. Substitute it in equal amounts.
Carrot Puree: Offers a different taste but maintains moisture; use it in equal parts.
Butternut Squash Puree: Another great alternative with a similar consistency and sweetness.
Yogurt: If you're okay with a slightly tangy flavor, plain yogurt can work, though it may change the taste and texture slightly. Use about 3/4 the amount of yogurt to replace pumpkin.
If you did sub I want to know what you chose and how it turned out!
Let's now talk specifically about this recipe and why it's so damn good! What makes this recipe an annual go to for you will be the amount flavor and moisture in every bite. The combination of streusel and spices makes this cake stand out among the rest. When I was first testing the recipe, it didn't have that crunch I was looking for. I needed more streusel!!! I was worried that adding an extra streusel layer to the bottom of the pan may make it burn or stick but it turned out great! The extra streusel also makes it look so pretty!
I hope you enjoy this cake and it would make my heart happy to know that you and your family loved it as much as mine does. Enjoy!
Pumpkin Streusel Coffee Cake
Ingredients
1 (15 oz) can of pumpkin puree
2 eggs
½ cup vegetable oil
½ cup brown sugar
½ cup white sugar
½ cup whole milk 3 cups all purpose flour
2 tsp baking powder
1 Tbsp cinnamon
1 ½ tsp ginger
½ tsp nutmeg
¼ tsp cloves
1 tsp salt
Streusel topping
1 cup all purpose flour
½ cup brown sugar
½ cup white sugar
½ (4 Tbsp) cup butter melted
Directions
Preheat the oven to 350 degrees F.
Add 15 oz can of pumpkin, 2 eggs, ½ cup vegetable oil, ½ cup brown sugar, ½ cup white sugar, and ½ cup whole milk to a large bowl and mix well.
Add 3 cups flour, 2 tsp baking powder, 1 Tbsp cinnamon, 1 ½ tsp ginger, ½ tsp nutmeg, ¼ tsp cloves, and 1 tsp of salt to a different medium bowl and mix well, then add to the wet mix. Stir it all together but don’t over mix it!
Make your streusel. Add 1 cup flour, ½ cup brown sugar, ½ cup white sugar, and ½ cup melted butter and mix until crumbs form.
Spray your bundt pan with nonstick spray. Add 1/3 of the crumble to the bottom of the bundt pan then pour ½ of the pumpkin cake mixture over it. Smooth it out so that it covers the crumble fully. Add a second layer with another 1/3 of the streusel and cover with the remaining pumpkin mix. Sprinkle the last third of the streusel over the top of the cake.
Bake for 50-60 minutes or until you can insert a skewer to the middle and it comes out clean.
Let it cool slightly and serve!
Enjoy!
When making a pumpkin coffee cake, here are some important things to keep in mind:
Ingredient Ratios: Pay attention to the ratios of wet to dry ingredients. Pumpkin adds moisture, so you may need to adjust flour or sugar amounts accordingly to ensure the cake isn’t too wet.
Spices: Use a blend of warm spices like cinnamon, nutmeg, and ginger to enhance the pumpkin flavor. Adjust based on your preference.
Texture: For a tender crumb, avoid over mixing the batter. Mix just until the dry ingredients are combined.
Topping: Consider adding a streusel topping made from flour, brown sugar, and butter for added texture and sweetness.
Baking Time: Keep an eye on the baking time; pumpkin coffee cake may take longer to bake than other cakes. Use a toothpick to check for doneness—insert it into the center, and it should come out clean or with a few crumbs.
Cool Properly: Let the cake cool in the pan for a bit before transferring it to a wire rack. This helps it set and makes it easier to slice.
Storage: Store leftover coffee cake in an airtight container. It can also be frozen for longer storage.
These tips will help you create a delicious pumpkin coffee cake that’s moist and flavorful!
Kommentare