Pumpkin Spice Coffee Cake
Our pumpkin spice coffee cake recipe is perfect for sharing during cold mornings and paired with a great cup of coffee or espresso.
I can’t take it anymore. I give in and am finally going to embrace the fact that autumn is here. I’ve been trying to hold out, desperately clinging to Southern Californias fruit and veggie bounty. Pushing aside any thoughts of pumpkins and other winter squashes, stews, roasts. All of that delicious autumn comfort goodness.
Video: Pumpkin Coffee Cake Recipe
Here in So Cal we have a skewed perception of seasons. We have about 1 1/2 seasons, instead of the traditional 4. It is great for extra months of growing a plethora of produce, but after growing up in an area with four seasons, I miss the changes a bit. Just a bit, until I remember sudden storms, power outages, slush, black ice, and other dark season unpleasantness. Maybe we’ll just go visit somewhere that has “seasonal” weather. In fact we just did, and that was the first step in me beginning to acknowledge that fall is here. It is hard to argue with golden Aspens touched by the first snowfall that autumn has arrived.
So when Diane made a request for a pumpkin coffee cake, I was game. Our recent trip combined with the local fall indicator (hot, dry Santa Ana winds) spurred me into autumn feasting mode. Time to get the comfort food mojo on!
Here’s the recipe I ended up with for a fluffy, spiced pumpkin coffeecake. It has a streusel-like topping with chopped nuts and brown sugar. The batter gets its kicks from fluffy cake flour, fresh grated ginger, nutmeg, cinnamon, and of course pumpkin puree. It was quite delicious. Hope you enjoy as much as we did!
This recipe was originally published 2013 and re-published in 2018 with a new video. Enjoy!
Pumpkin Spiced Coffeecake
for the topping:
- 1/3 cup Flour
- 1/2 cup Brown Sugar
- 2 teaspoons ground Cinnamon
- 1/4 teaspoon ground Clove
- 1 teaspoon ground Ginger powder
- Pinch Kosher Salt or sea Salt
- 6 tablespoons cold unsalted Butter , cut into small chunks
- 1 cup chopped Nuts (walnuts, pecans, hazelnuts, or almonds)
for the batter:
- 1 1/2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 1/2 teaspoons ground Cinnamon
- 1/2 teaspoon ground Clove
- 2 teaspoons fresh grated Ginger , or 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated Nutmeg
- 1/2 teaspoon kosher salt or sea Salt
- 1/2 cup unsalted Butter (one stick), softened
- 1 1/2 cups Brown Sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup Pumpkin Puree
- 1/2 cup Sour Cream or Greek Yogurt
- 1 cup golden Raisins
- dark rum (Optional) , enough to cover the raisins
- confectioners sugar , for dusting
Preheat oven to 350°F. Butter and flour a 9-inch springform pan. Optional - if macerating the raisins, soak them in rum for at least 20 minutes, pressing down on the raisins occasionally to make sure the top ones get soaked, too.
Make the topping: In a bowl combine the flour, brown sugar, cinnamon, clove, ginger, and salt. Pinch in the butter, or use a pastry cutter, until it looks like coarse crumbs. Mix in the chopped nuts, and then refrigerate topping until ready to top the coffeecake.
Make the batter: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, clove, ginger, nutmeg, and salt for at least 20 seconds. Set aside.
With a mixer beat the butter and brown sugar on medium-high until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract, pumpkin puree, and sour cream. Drain the raisins from the rum (if macerating) and stir in.
Stir in the flour mixture until just combined. Spread the batter in the prepared pan and then sprinkle the topping over the batter.
Bake for about 1 hour or until a toothpick comes out clean when inserted into the middle of the cake. Allow to cool, then remove from pan and dust with confectioners sugar. Cut and serve.