Delicious and Decadent Pumpkin Coffee Break Cake Recipe!
Welcome, coffee lovers and baking enthusiasts! As a barista, I know the importance of taking a break with a warm cup of coffee to recharge and enjoy a delicious treat. That’s why I’m excited to share my Pumpkin Coffee Break Cake recipe with you.
Imagine the aroma of pumpkin pie spice filling your kitchen as you mix the ingredients for this delightful cake. The combination of canned pumpkin puree, warm spices, and the balanced sweetness of brown sugar and granulated sugar will have your taste buds dancing with every bite.
Not only is this cake perfect for a mid-day coffee break, but it also makes for an impressive dessert or breakfast option too. And with its beautiful crumb topping made with pecans, brown sugar, and cinnamon, it’s sure to be a showstopper at any gathering.
So take a break from your busy schedule and indulge in this heavenly Pumpkin Coffee Break Cake. I guarantee it’ll be your new fall favorite!
Why You’ll Love This Recipe
Are you in the mood for a delectable treat that is both delicious and comforting? Look no further than this Pumpkin Coffee Break Cake recipe. With its warm and earthy flavors, this pumpkin coffee cake is the perfect way to take a break from your busy day.
Imagine sinking your teeth into a moist and fragrant crumb cake that is infused with the warm spices of pumpkin pie spice. The rich flavor of canned pumpkin puree melds perfectly with the sweetness of sugar and the nuttiness of pecans. This cake also features a delightful streusel topping that adds an extra layer of texture and flavor.
This recipe is simple to follow and uses ingredients that are easily available at your local grocery store. And if you have friends or family members with dietary restrictions, fear not! This recipe can be easily adapted to suit your needs. Simply swap out ingredients like all-purpose flour for almond or whole wheat flour for a gluten-free version.
So why will you love this Pumpkin Coffee Break Cake recipe? It’s the perfect way to enjoy a sweet escape, even if only for a few minutes. Take a break from the hustle and bustle of daily life and indulge in a slice (or two!). Whether served as dessert, breakfast or as an afternoon snack, this pumpkin coffee cake is sure to become your new favorite comfort food.
Ingredient List
Get your ingredients ready! Before making this delicious pumpkin coffee break cake, make sure you have all the necessary ingredients. Here is a list of everything you will need:
Cake Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
Pumpkin Puree Mixture Ingredients:
- 1 cup canned pumpkin
- 1/2 cup water
- 1/4 cup canola oil
- 2 large eggs
- 1/4 cup sour cream
Crumb Topping Ingredients:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup chopped pecans (optional)
- 2 tablespoons melted butter
Glaze Ingredients:
- 3/4 cup powdered sugar
- 1 tablespoon maple syrup or water
Substitutions and Variations:
If you want to mix up the recipe, here are some substitutions and variations you can try!
Flour Options:
- Whole Wheat Flour
- Almond Flour (For a Gluten-Free Option)
Sweeteners Options:
- Brown Sugar
- Maple Syrup
Vegan Options:
Instead of using eggs and dairy products, you can substitute with vegan alternatives such as flax eggs and coconut milk.
Get creative in your kitchen and make this pumpkin coffee break cake your own!
The Recipe How-To
Here comes the fun part, let’s create a pumpkin coffee cake that will take your taste buds to the next level. This recipe is easy to follow and requires just a few simple steps to bring it all together.
Step 1: Preheat the Oven
Preheat the oven to 350°F while you prepare the cake.
Step 2: Make the Streusel Crumb Topping
In a small mixing bowl, combine ¼ cup of granulated sugar with ¼ cup of brown sugar, ½ teaspoon of pumpkin pie spice, a pinch of salt, and ½ cup of chopped pecans or walnuts. Mix in 1/3 cup of all-purpose flour and 3 tablespoons of melted butter until crumbly. Set the mixture aside.
Step 3: Prepare the Cake Batter
In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 2 teaspoons of pumpkin pie spice.
In another large mixing bowl, combine 1 can (15 oz.) of canned pumpkin puree with 1/3 cup of canola oil, 1/3 cup of water, and 1½ cups of granulated sugar. Mix well using an electric mixer for about 1 minute until smooth. Add three large eggs, one at a time until everything is well combined.
Gradually add the dry ingredients into wet ingredients while mixing continuously. Add additional spices as needed such as ginger or cloves.
Step 4: Layering
Spread half of the batter in a greased and floured loaf pan or a square baking dish (8×8-inch). Sprinkle half of the streusel topping on top followed by another layer using the remainder batter. Top it off with more streusel mixture.
Step 5: Bake and Serve
Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. When done, take it out from the oven and let sit for at least 10 minutes. Then serve hot with your favorite pumpkin spice coffee.
Now you can delight in every bite of this delicious pumpkin coffee cake recipe!
Substitutions and Variations
One of the great things about this pumpkin coffee break cake recipe is that it’s easy to customize with different substitutions and variations. Here are some ideas to help you switch things up:
– Flour: You can use all-purpose flour, whole wheat flour or a combination of both. For a gluten-free version, use almond flour instead.
– Sugar: Brown sugar or granulated sugar can be used interchangeably for this recipe.
– Oil: Instead of using canola oil, you can use vegetable oil or melted butter for a richer flavor.
– Pumpkin puree: Instead of canned pumpkin puree, you can make your own by roasting a small pie pumpkin until tender and pureeing it in a food processor.
– Spices: Feel free to adjust the amount of pumpkin pie spice to your liking, or mix up the spices altogether with cinnamon, ginger or nutmeg.
– Streusel topping: The crumb topping is optional but highly recommended! If you don’t have pecans on hand, feel free to use walnuts or almonds instead. You can also mix in shredded coconut for extra texture and flavor.
– Vegan pumpkin coffee cake: To make this recipe vegan-friendly, use dairy-free milk and sour cream alternatives. You can also substitute cream cheese with vegan cream cheese.
Get creative and experiment with different ingredient combinations to find your favorite pumpkin coffee cake flavor profile!
Serving and Pairing
This pumpkin coffee break cake is best served warm or at room temperature, making it a perfect treat to enjoy with a cup of hot coffee or tea. It’s also great as a dessert after lunch or dinner.
For a complete fall-inspired meal, pair this cake with hearty soups or stews, such as roasted tomato soup or beef stew. You can also serve it alongside a crisp and colorful autumn salad made with greens, pecans, and roasted vegetables.
If you’re looking for a more indulgent experience, serve this cake with a dollop of whipped cream or vanilla ice cream. It’s also delicious with a warm maple glaze drizzled on top, adding a touch of sweetness to the spiced pumpkin flavors.
No matter how you choose to serve your pumpkin coffee break cake, it’s sure to be a crowd-pleaser and the perfect treat for any occasion.
Make-Ahead, Storing and Reheating
This pumpkin coffee break cake recipe stores well, so feel free to make it in advance. To store, simply cover the cake with plastic wrap or place it in an airtight container and keep it at room temperature for up to three days. For a longer shelf life, store in the refrigerator for up to a week.
To reheat this scrumptious cake, preheat your oven at 350 degrees F (180 degrees C) and pop the leftovers inside for 10-15 minutes. Alternatively, microwaving small slices for around 30 seconds will do the trick. However, note that reheating may cause the cake to lose some of its moisture and soften its crumb texture.
If you prefer fresh baked goods, you can prepare portions of the batter ahead of time and freeze them for up to two months. Simply pour the batter into individual ramekins or baking cups and freeze until needed. Once you’re ready to bake, remove them from the freezer and bake as directed.
You can even modify this recipe by using almond flour and vegan alternatives such as vegan cream cheese or gluten-free flour. This is a perfect option for those who prefer small batches and/or have specific dietary restrictions.
In addition, add a touch of maple glaze on top of this dessert – this deliciousness will take your pumpkin coffee break cake to another level!
Tips for Perfect Results
If you want to bake a perfect pumpkin coffee cake that will make everyone go back for seconds, I have some tips for you. Believe me, it’s all in the details. Here are some tips to help you achieve the best results possible:
1. Room Temperature Ingredients
Make sure your ingredients are at room temperature before mixing them all together. When ingredients such as eggs, milk or butter are too cold, they do not mix well and can cause your baked goods to turn out dense and heavy.
2. Proper Mixing Technique
It is important to mix all of your ingredients together just long enough for them to become combined. Over-mixing can cause the gluten in the flour to develop excessively which will result in a tough cake.
3. Don’t Overfill the Pan
When filling your pan with batter, never fill it more than two-thirds of the way. This will allow room for your cake to rise properly without overflowing and making a mess in your oven.
4. Invest in Quality Pecans
If you include pecans in your coffee cake recipe, make sure to use high-quality pecans. They can be pricier than other nuts, but their rich flavor is worth it. Toasting them beforehand will also enhance their flavor.
5. Use Fresh Spices
Spices such as cinnamon or pumpkin pie spice can lose their potency over time, so make sure that the spices you use are fresh and flavorful.
6. Test for Doneness
To ensure that your coffee cake is fully cooked through, insert a toothpick into the center of the cake. If it comes out clean with no batter or crumbs sticking to it, then your cake is done.
By following these tips, you’ll be well on your way to baking a tasty and impressive pumpkin coffee cake that everyone will love!
Bottom Line
With this recipe for Pumpkin Coffee Break Cake, you’re sure to impress all of your family and friends at your next gathering! The combination of pumpkin, coffee cake, and streusel topping is simply divine. Plus, the recipe is versatile and can be easily adapted to fit your personal preferences.
I encourage you to try out this recipe in your own kitchen and share it with your loved ones. Not only will you be providing them with a delicious treat, but you’ll also be spreading joy and warmth through the power of food.
Remember, the key to perfecting this recipe is using high-quality ingredients and following the instructions carefully. Don’t be afraid to add in your own twist either – perhaps some chopped pecans on top or a drizzle of maple glaze? The possibilities are endless.
So go ahead, take a break from your busy schedule and indulge in a slice of Pumpkin Coffee Break Cake. After all, everyone needs a sweet treat every now and then!
Pumpkin Coffee Break Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon finely shredded orange peel
- 1 teaspoon water
- 3/4 cup canned pumpkin
- 1 cup sugar
- 1/4 cup canola oil
- 2 teaspoons vanilla
- 4 egg whites
- 3/4 cup chopped pecans, toasted
- 1/2 cup orange juice
- 2 tablespoons sugar
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees F. Generously coat a 10 inch nonstick fluted tube pan with nonstick cooking spray, set aside. In a medium bowl, combine flour, baking powder, pumpkin pie spice, orange peel, and 1/2 tsp salt, set aside. In a small bowl combine the water and pumpkin.
- In a large bowl combine the 1 cup sugar, the oil, and the vanilla. Beat with an electric mixer on medium-high speed until well mixed. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and pumpkin mixture to beaten mixture, beating on low speed after each addition just until combined.
- Sprinkle pecans in the bottom of the prepared pan. Carefully pour batter evenly over pecans. Bake 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in the pan on a wire rack 20 minutes. Invert pan and cake together. Remove pan. Cook cake on wire rack at least 2 hours.
- Meanwhile, for glaze, in a small saucepan combine orange uice, the 2 tbsp sugar, and the cornstarch, stir until cornstarch is completely dissolved. Cook and stir over medium-high heat until boiling; cook and stir 1 minute more. Remove from heat. Stir in the 1/2 tsp vanilla. Cool completely.
- Just before serving, drizzle cooled glaze evenly over cooled cake. If desired, garnish with orange slices.
- ** Sugar substitutes not recommended for this recipe.