Buttermilk Pumpkin Coffee Cake
This moist buttermilk pumpkin coffee cake combines spiced pumpkin with buttermilk for a soft, flavorful cake topped with a hint of cinnamon.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Topping:
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream butter and sugar together until fluffy.
- Beat in eggs, then stir in pumpkin puree and vanilla.
- Add the dry ingredients alternately with buttermilk until smooth.
- Pour batter into prepared pan.
- For the topping, mix brown sugar and cinnamon, then sprinkle over the batter.
- Bake for 40 minutes, or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Vitamin C: 3%
- Calcium: 2%
- Iron: 5%
- Vitamin D: 2%
Additional Notes
- Add a handful of chopped walnuts or pecans to the batter for extra crunch.
- Make sure your pumpkin puree is well-drained to avoid excess moisture.
- Store leftovers in an airtight container for up to 3 days.