Pumpkin Spice Coffee Cake
This pumpkin spice coffee cake combines the flavors of cinnamon, nutmeg, and pumpkin with a crumbly streusel topping. Perfect for any fall gathering.
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:
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter or vegan butter
Instructions
- Preheat oven to 350°F (175°C) and grease your cake pan.
- In one 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 until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- In a small bowl, combine streusel topping ingredients and mix until crumbly.
- Pour half the batter into the pan and top with half the streusel.
- Add the remaining batter and sprinkle the rest of the streusel.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then transfer to a cooling rack.
Notes
Nutritional Values (Per Serving):
- Calories: 310
- Total Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving):
- Vitamin A: 15%
- Iron: 5%
- Calcium: 4%
- Magnesium: 3%
- Potassium: 4%
Additional Notes/Tips to Enhance the Flavor
- Add chopped pecans or walnuts to the streusel topping for extra crunch.
- For a glaze, mix powdered sugar and milk, then drizzle over the cake once cooled.
- Use fresh pumpkin puree for an even richer flavor.
- Serve with whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- The cake can be made ahead and freezes well—perfect for holiday prep!