Description
Pumpkin Coffee Cake is a warm, spiced delight that captures the essence of autumn in every bite. This moist cake, layered with a crunchy crumb topping, pairs perfectly with your favorite coffee or tea. Whether you’re hosting friends for brunch or enjoying a cozy afternoon at home, this recipe is bound to impress and evoke fond fall memories. Simple to make and irresistibly delicious, it’s a must-try this season!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup brown sugar for topping
- 1/2 cup oats for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish or line with parchment paper.
- In a bowl, mix flour, sugar, baking powder, baking soda, and cinnamon.
- In another bowl, whisk together pumpkin puree, eggs, and milk until smooth.
- Combine wet and dry ingredients gently until just mixed.
- For the topping, mix brown sugar and oats in a separate bowl.
- Pour half the batter into the prepared dish; sprinkle half of the topping mixture over it. Add the remaining batter and finish with the rest of the topping.
- Bake for 40-45 minutes until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: - For added flavor, consider mixing in chocolate chips or nuts.- Substitute applesauce for pumpkin for a lighter version.