Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Pumpkin coffee cake is a delightful treat that combines the warm, comforting flavors of pumpkin pie with the tender crumb of a classic coffee cake. Topped with a luscious cream cheese frosting and a sprinkle of nuts, this cake is perfect for brunches, afternoon snacks, or cozy evenings. Its rich flavor and moist texture will surely impress your family and friends.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Servings and Cooking Time
This recipe makes approximately 10 servings. Preparation time is about 20 minutes, and cooking time is around 45 minutes.
Nutritional Value
Each serving (1 slice) of pumpkin coffee cake contains approximately 200 calories, 8g fat, 32g carbohydrates, 2g protein, and 3g fiber. This is based on traditional ingredients and may vary based on substitutions.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together pumpkin puree, vegetable oil, sour cream, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- If desired, fold in chopped nuts for added texture.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
- While cooling, prepare the cream cheese frosting if desired.
- Once cool, frost the cake and garnish with additional nuts or spices as preferred.
Alternative Ingredients
If you wish to lighten the recipe, consider using Greek yogurt instead of sour cream. For a gluten-free version, substitute all-purpose flour with gluten-free flour blend. You can also use applesauce in place of vegetable oil for a healthier option.
Serving and Pairings
This pumpkin coffee cake pairs wonderfully with a hot cup of coffee or tea. It can also be served with whipped cream or a dollop of ice cream for dessert. Fresh fruits, like apples or pears, complement its flavor beautifully.
Storage and Reheating
Store any leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. This cake can also be frozen for up to 3 months. To reheat, simply thaw and warm in the oven.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake; mix just until combined.
- Not measuring ingredients accurately can affect the cake’s texture.
- Skipping the greasing of the pan may cause the cake to stick.
- Opening the oven too early can cause the cake to collapse.
- Not allowing the cake to cool before frosting can result in melting frosting.
Helpful Tips
- Use fresh pumpkin puree for a richer flavor.
- Let the cake cool completely before slicing for clean pieces.
- Add a pinch of cloves for extra warmth in flavor.
- Try adding chocolate chips for a decadent twist.
- Dust with powdered sugar before serving for a beautiful presentation.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Just ensure it’s pure pumpkin and not pumpkin pie filling.
Is this cake suitable for freezing?
Absolutely! This pumpkin coffee cake can be frozen. Wrap it tightly in plastic wrap and then in foil for best results.
How can I make it dairy-free?
You can substitute sour cream with a dairy-free yogurt and use plant-based oil instead of butter.
What type of nuts work best in this recipe?
Walnuts and pecans are great choices, adding a nice crunch and flavor to the cake.
Can I add frosting to the pumpkin coffee cake?
Yes, cream cheese frosting complements this cake beautifully. Feel free to drizzle or spread it on top for added sweetness.
Conclusion
Pumpkin coffee cake is a delightful treat that captures the essence of autumn in every bite. Its moist texture, combined with the warmth of spices, makes it perfect for any occasion. Whether enjoyed with a warm beverage or as a dessert, this cake is sure to become a favorite in your home. Enjoy baking and sharing this seasonal delight with your loved ones!
Pumpkin Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together pumpkin puree, vegetable oil, sour cream, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in chopped nuts if desired.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the cream cheese frosting while the cake cools.
- Once cool, frost the cake and garnish with nuts or spices as preferred.
