Easy Pumpkin Coffee Cake
This pumpkin coffee cake combines fall spices and pumpkin for a soft, tender cake with a hint of sweetness.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter or vegan butter
- 2 large eggs or egg substitute
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- For the Streusel Topping:
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter or vegan butter
Instructions
- Preheat oven to 350°F (175°C). Grease your cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat sugar and butter until fluffy.
- Add eggs, pumpkin, and vanilla to the butter mixture. Mix well.
- Gradually add dry ingredients to wet ingredients. Stir until smooth.
- For the streusel: combine sugar, flour, and cinnamon. Add butter to make crumbs.
- Pour batter into the pan. Sprinkle streusel on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool for 10 minutes, then transfer to a cooling rack.
Notes
Nutritional Values (Per Serving):
- Calories: 300
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving):
- Vitamin A: 18%
- Iron: 4%
- Calcium: 3%
- Magnesium: 3%
- Potassium: 4%
Additional Notes/Tips to Enhance the Flavor
- Add chopped nuts like pecans or walnuts for an extra crunch.
- Top with a simple glaze made of powdered sugar and milk for an extra sweet touch.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Add a pinch of ginger or cloves for a more intense spice flavor.
- You can freeze the cake for later indulgence—if it lasts that long.