Easy Pumpkin Spice Coffee Cake
This Easy Pumpkin Spice Coffee Cake is a delightful twist on the classic coffee cake, infused with warm pumpkin flavors and cozy spices. Perfect for breakfast, dessert, or a cozy afternoon snack, it pairs beautifully with a steaming cup of coffee.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 9-inch round cake pan
- 1 parchment paper (optional)
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup canned pumpkin puree
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans Optional for topping
Instructions
- Preheat your oven to 350°F (175°C). If desired, line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt. Whisk until well mixed.
- In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. If using, sprinkle the chopped nuts evenly over the top.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10 minutes before transferring to a cooling rack. Let it cool completely before slicing.
Notes
This cake can be served warm or at room temperature.
It can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Feel free to top it with a drizzle of icing or a dusting of powdered sugar for added sweetness.
This recipe can also be made with gluten-free flour for those with gluten sensitivities. Enjoy this seasonal treat!