Pumpkin Spice Coffee Cake Recipe

Pumpkin puree: A smooth, cooked and pureed form of pumpkin, adding moisture and flavor.

Granulated sugar: A common sweetener that adds sweetness and structure to the cake.

Vegetable oil: Provides moisture and helps keep the cake tender.

Eggs: Bind the ingredients together and add richness.

All-purpose flour: The main structure-building ingredient in the cake.

Baking powder: A leavening agent that helps the cake rise.

Baking soda: Works with the baking powder to provide lift and lightness.

Salt: Enhances the flavors and balances the sweetness.

Pumpkin pie spice: A blend of spices that gives the cake its signature autumn flavor.

Brown sugar: Adds a deeper sweetness and moisture to the streusel topping.

Butter: Adds richness and helps create a crumbly texture in the streusel.

Cinnamon: Provides warmth and spice, enhancing the flavor of the streusel.

To achieve a perfectly moist pumpkin spice coffee cake, ensure that the pumpkin puree is well-incorporated with the sugar, vegetable oil, and eggs before adding the dry ingredients. This helps create a smooth batter that will rise evenly. When preparing the streusel topping, use your fingers to mix the brown sugar, flour, melted butter, and cinnamon until it forms a crumbly texture. This will ensure a delightful, crunchy topping that contrasts beautifully with the soft cake.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative for pumpkin puree.

• granulated sugar - Substitute with coconut sugar: Coconut sugar provides a similar level of sweetness with a slight caramel flavor, which complements the spices in the cake.

• vegetable oil - Substitute with applesauce: Applesauce can be used to reduce fat content while maintaining moisture in the cake.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) can be used as a vegan alternative to bind the ingredients.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake slightly denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, but note that this may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• pumpkin pie spice - Substitute with cinnamon, nutmeg, and ginger: Use a blend of these spices to mimic the warm flavors of pumpkin pie spice.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, caramel-like sweetness, though it will add moisture, so reduce other liquids slightly.

• all-purpose flour - Substitute with almond flour: Almond flour can be used for a gluten-free option, but it will change the texture and flavor slightly.

• butter, melted - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a subtle coconut flavor.

• cinnamon - Substitute with allspice: Allspice can provide a similar warm, spicy flavor, though it is more potent, so use sparingly.

• To keep your pumpkin spice coffee cake fresh and delightful, first allow it to cool completely at room temperature. This ensures that any residual heat doesn't create unwanted moisture when stored.

• Once cooled, wrap the coffee cake tightly in plastic wrap or aluminum foil. This helps maintain its moist texture and prevents it from drying out.

• For short-term storage, place the wrapped cake in an airtight container and store it at room temperature. It should stay fresh for up to 3 days.

• If you want to extend its shelf life, transfer the wrapped cake to the refrigerator. It will remain delicious for up to a week, although the texture might become slightly denser.

• For those who wish to savor the pumpkin spice goodness later, freezing is a great option. Cut the cake into individual slices for easy thawing and serving.

• Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. This double-layer protection prevents freezer burn and preserves flavor.

• Label the container with the date to keep track of its freshness. The coffee cake can be frozen for up to 3 months without losing its delightful taste.

• When you're ready to enjoy a slice, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, microwave the slice for 20-30 seconds until warm.

• To bring back the freshly baked aroma, consider reheating the thawed slice in a preheated oven at 350°F (175°C) for about 5 minutes. This will revive its delightful texture and enhance the pumpkin spice aroma.

• Remember, whether stored or frozen, always keep your pumpkin spice coffee cake away from strong-smelling foods to prevent flavor absorption.

• Preheat your oven to 325°F (165°C). Place the leftover pumpkin spice coffee cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the cake's moist texture and enhances the pumpkin and spice flavors.

• For a quick reheat, use a microwave. Place a slice of the coffee cake on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if needed. Be cautious not to overheat, as this can make the cake rubbery.

• If you have an air fryer, preheat it to 300°F (150°C). Place a slice of the cake in the basket and heat for 3-5 minutes. This method can give the cake a slightly crisp exterior while keeping the inside soft and moist.

• For a stovetop method, use a non-stick skillet over low heat. Place the cake slice in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until warmed. This method gently warms the cake while preserving its texture.

• If you prefer a toaster oven, set it to 325°F (165°C). Place the coffee cake slice on a piece of foil or a small baking tray. Heat for about 8-10 minutes, checking frequently to avoid over-browning. This method is great for achieving a slightly toasted edge.

• Oven: Used to bake the coffee cake at a consistent temperature of 350°F (175°C).

• 9x13 baking dish: The container in which the coffee cake batter is poured and baked.

• Mixing bowl: Utilized to combine the pumpkin puree, sugar, oil, and eggs, as well as to mix the dry ingredients.

• Whisk: Helps in blending the dry ingredients like flour, baking powder, baking soda, salt, and pumpkin pie spice.

• Spatula: Handy for scraping down the sides of the mixing bowl and ensuring all ingredients are well incorporated.

• Measuring cups: Essential for accurately measuring the pumpkin puree, sugar, oil, and flour.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

• Toothpick: A simple tool to check if the cake is fully baked by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Allows the cake to cool evenly after baking, preventing it from becoming soggy.

Measure ingredients in advance: Prepare all ingredients like pumpkin puree, sugar, and flour ahead of time to streamline the process.

Use a stand mixer: A stand mixer can quickly combine the wet ingredients and dry ingredients, saving you effort and time.

Pre-make the streusel: Mix the streusel topping ingredients like brown sugar, flour, and cinnamon beforehand and store in the fridge.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup and quick removal of the coffee cake.

Batch bake: Double the recipe and freeze one cake for future use.