Pumpkin Spice Coffee Cake
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 1 (9- by 13-inch) cake
Ingredients
- For the streusel:
- ⅓ cup unbleached all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 ounces (1 stick) cold unsalted butter, cut into small chunks
- 1 cup chopped pecans
- Pumpkin cake batter:
- 1½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ cup granulated sugar
- ½ cup light brown sugar, tightly packed
- 5 ounces (1¼ sticks) unsalted butter, more for greasing pan
- 2 large eggs, room temperature
- ⅔ cup pumpkin purée
- ½ cup sour cream
- 1 teaspoon vanilla bean paste
- 2 tablespoons confectioners’ sugar, sifted
Procedure
This autumn inspired coffee cake is made with pumpkin purée, warm spices and buttery streusel, and is a must-have recipe for your seasonal baking repertoire. By using a mini loaf pan, you can bake enough small cakes to gift to family and friends.
Preheat an oven to 350°F. Grease a standard (9 by 13-inch) rectangular cake pan or an eight compartment mini loaf pan.
To prepare streusel: In the bowl of a stand mixer, fitted with a whisk attachment, add all streusel ingredients. Mix on low speed until evenly combined and crumbly. Transfer to a small bowl and chill until needed.
To prepare pumpkin coffee cake: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add sugars and butter. Mix on medium speed until light and fluffy, stopping to scrape down the sides of the bowl with a silicone spatula as needed. Add eggs, one at a time, beating until well combined after each addition. Add pumpkin puree, sour cream and vanilla; mix until smooth. Add the flour mixture in two additions; mixing just until thoroughly incorporated.
Using a silicone spatula, transfer batter into prepared pan and smooth the top. Evenly distribute streusel over the top of the cake; transfer to the oven to bake, until a cake tester or toothpick inserted in the center of the cake comes out clean, about 35 minutes. Transfer the cake to a cooling rack and cool completely.
To serve: Dust coffee cake with confectioners’ sugar and cut into 3-inch squares, serve warm or room temperature.
Preheat an oven to 350°F. Grease a standard (9 by 13-inch) rectangular cake pan or an eight compartment mini loaf pan.
To prepare streusel: In the bowl of a stand mixer, fitted with a whisk attachment, add all streusel ingredients. Mix on low speed until evenly combined and crumbly. Transfer to a small bowl and chill until needed.
To prepare pumpkin coffee cake: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add sugars and butter. Mix on medium speed until light and fluffy, stopping to scrape down the sides of the bowl with a silicone spatula as needed. Add eggs, one at a time, beating until well combined after each addition. Add pumpkin puree, sour cream and vanilla; mix until smooth. Add the flour mixture in two additions; mixing just until thoroughly incorporated.
Using a silicone spatula, transfer batter into prepared pan and smooth the top. Evenly distribute streusel over the top of the cake; transfer to the oven to bake, until a cake tester or toothpick inserted in the center of the cake comes out clean, about 35 minutes. Transfer the cake to a cooling rack and cool completely.
To serve: Dust coffee cake with confectioners’ sugar and cut into 3-inch squares, serve warm or room temperature.
Pumpkin Spice Coffee Cake
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 1 (9- by 13-inch) cake
Ingredients
- For the streusel:
- ⅓ cup unbleached all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 ounces (1 stick) cold unsalted butter, cut into small chunks
- 1 cup chopped pecans
- Pumpkin cake batter:
- 1½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ cup granulated sugar
- ½ cup light brown sugar, tightly packed
- 5 ounces (1¼ sticks) unsalted butter, more for greasing pan
- 2 large eggs, room temperature
- ⅔ cup pumpkin purée
- ½ cup sour cream
- 1 teaspoon vanilla bean paste
- 2 tablespoons confectioners’ sugar, sifted
Procedure
This autumn inspired coffee cake is made with pumpkin purée, warm spices and buttery streusel, and is a must-have recipe for your seasonal baking repertoire. By using a mini loaf pan, you can bake enough small cakes to gift to family and friends.
Preheat an oven to 350°F. Grease a standard (9 by 13-inch) rectangular cake pan or an eight compartment mini loaf pan.
To prepare streusel: In the bowl of a stand mixer, fitted with a whisk attachment, add all streusel ingredients. Mix on low speed until evenly combined and crumbly. Transfer to a small bowl and chill until needed.
To prepare pumpkin coffee cake: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add sugars and butter. Mix on medium speed until light and fluffy, stopping to scrape down the sides of the bowl with a silicone spatula as needed. Add eggs, one at a time, beating until well combined after each addition. Add pumpkin puree, sour cream and vanilla; mix until smooth. Add the flour mixture in two additions; mixing just until thoroughly incorporated.
Using a silicone spatula, transfer batter into prepared pan and smooth the top. Evenly distribute streusel over the top of the cake; transfer to the oven to bake, until a cake tester or toothpick inserted in the center of the cake comes out clean, about 35 minutes. Transfer the cake to a cooling rack and cool completely.
To serve: Dust coffee cake with confectioners’ sugar and cut into 3-inch squares, serve warm or room temperature.
Preheat an oven to 350°F. Grease a standard (9 by 13-inch) rectangular cake pan or an eight compartment mini loaf pan.
To prepare streusel: In the bowl of a stand mixer, fitted with a whisk attachment, add all streusel ingredients. Mix on low speed until evenly combined and crumbly. Transfer to a small bowl and chill until needed.
To prepare pumpkin coffee cake: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add sugars and butter. Mix on medium speed until light and fluffy, stopping to scrape down the sides of the bowl with a silicone spatula as needed. Add eggs, one at a time, beating until well combined after each addition. Add pumpkin puree, sour cream and vanilla; mix until smooth. Add the flour mixture in two additions; mixing just until thoroughly incorporated.
Using a silicone spatula, transfer batter into prepared pan and smooth the top. Evenly distribute streusel over the top of the cake; transfer to the oven to bake, until a cake tester or toothpick inserted in the center of the cake comes out clean, about 35 minutes. Transfer the cake to a cooling rack and cool completely.
To serve: Dust coffee cake with confectioners’ sugar and cut into 3-inch squares, serve warm or room temperature.