Fancy layered cakes have a time and a place but the majority of the time, it’s the simple, unfussy cakes that have my heart… The cakes that don’t need frosting or decoration, the ones you can cut and serve right out of the pan. You know, like a nice little coffee cake. This one, full of warm spices and sweet pumpkin, brings the fall flavor and walks the fine line between breakfast and dessert beautifully. And you can’t forget that streusel topping!
What Ingredients Do You Need for Pumpkin Coffee Cake?
It’s mostly baking basics! But no eggs. You’ll need:
- Pumpkin puree. (Not pumpkin pie filling!)
- Flour, baking soda, baking powder, salt.
- White sugar and brown sugar.
- Butter.
- Greek yogurt. (Gives you a nice moist crumb!)
- Cinnamon, nutmeg, ground ginger, allspice, cloves.
You can substitute pumpkin pie spice for the spices if you’d rather. A tablespoon and a half should do it.
How Do You Make Pumpkin Coffee Cake?
Great news — you don’t need a mixer. Just grab a whisk and a wooden spoon. Then:
Whisk together the dry stuff — the flour, the baking soda, baking powder, and spices — in one bowl. And in another bowl, whisk together the pumpkin, the sugars, the melted butter, and yogurt. Then — you guessed it — whisk the two together. Batter done!
Get that in a baking dish. (9×9 works great.) And for my favorite part, make the streusel topping. To do that, simply stir together the flour, brown sugar, and cinnamon, then cube your cold butter and blend it into the sugar/cinnamon/flour mixture using your choice of your fingers, two forks, two knives, or a pastry blender. (Or any combination thereof.) You want coarse crumbs.
Sprinkle those coarse but delicious crumbs over the batter and pop it in the oven. More good news? This is done in just about 30 minutes and it you can serve it warm. Just slice it up right in the pan and start doling out slices whether it’s breakfast, snack, or dessert time. Enjoy!
Pumpkin Coffee Cake
Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1/2 cup Greek yogurt
For the topping:
- 1/2 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, cold
- 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
Preparation
- Preheat oven to 350°F and grease a 9x9-inch pan with butter or nonstick spray. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and cloves.
- In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, melted butter, and Greek yogurt.
- Add the wet ingredients to the dry and mix until just combined.
- Transfer batter to prepared baking dish.
- Next, make the streusel topping:
- In a bowl, stir together the flour, brown sugar, and cinnamon. Cube the butter, then using a pastry blender, two forks, or your fingers, work butter into mixture until it resembles coarse crumbs.
- Sprinkle streusel over cake batter, then bake until a toothpick comes out mostly clean, 30-35 minutes.
- Serve warm or at room temperature. Enjoy!