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by Todd + Diane
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!
Easy Pumpkin Coffeecake Recipe
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!
Happy Fall!
-Todd
Pumpkin Spiced Coffeecake
Yield: 10 servings
Prep Time: 30 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 30 minutes mins
The cake flour will help make this coffeecake a little lighter, but it isn't a requirement for a great coffeecake. If you use cake flour, use a bit more, about 1 3/4 cups of cake flour instead of the 1 1/2 cups of all purpose flour for the batter. For the topping it doesn't matter which flour you use.
Use whichever your favorite nuts are for the topping. Some of our favorites are pecans, walnuts, hazelnuts, and almonds).
The raisins will bake best if soaked for about 30 minutes beforehand. We will usually soak them in dark rum for a little extra flavor, but if you want to tame it down a little, just soak in warm water.
Makes a 9-inch cake.
4.15 from 7 votes
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Ingredients
for the topping:
- 1/3 cup (412 g) Flour
- 1/2 cup (110 g) Brown Sugar
- 2 teaspoons (10 ml) ground Cinnamon
- 1/4 teaspoon (1.25 ml) ground Clove
- 1 teaspoon (5 ml) ground Ginger powder
- Pinch (Pinch) Kosher Salt or sea Salt
- 6 tablespoons (90 ml) cold unsalted Butter , cut into small chunks
- 1 cup (145 g) chopped Nuts (walnuts, pecans, hazelnuts, or almonds)
for the batter:
- 1 1/2 cups (190 g) All-purpose Flour
- 2 teaspoons (10 ml) Baking Powder
- 1/2 teaspoon (2.5 ml) Baking Soda
- 1 1/2 teaspoons (8 ml) ground Cinnamon
- 1/2 teaspoon (2.5 ml) ground Clove
- 2 teaspoons (10 ml) fresh grated Ginger , or 1 teaspoon ground ginger
- 1/4 teaspoon (1.25 ml) freshly grated Nutmeg
- 1/2 teaspoon (2.5 ml) kosher salt or sea Salt
- 1/2 cup (114 g) unsalted Butter (one stick), softened
- 1 1/2 cups (330 g) Brown Sugar
- 2 (2) eggs
- 2 teaspoons (10 ml) vanilla extract
- 3/4 cup (184 g) Pumpkin Puree
- 1/2 cup (115 g) Sour Cream or Greek Yogurt
- 1 cup (145 g) golden Raisins
- dark rum (Optional) , enough to cover the raisins
- confectioners sugar , for dusting
Instructions
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.
Notes
To toast nuts:Preheat an oven to 325°F. Spread the nuts out on a sheet pan and bake until fragrant and lightly toasted, about 10 minutes. Or toast in a large dry skillet over medium heat for 5-10 minutes or until fragrant and lightly toasted.
To make pumpkin puree: Roast a pie pumpkin on a sheet pan at 375°F for about 1 hour or until soft when sides are pressed. Allow to cool, then split, scoop out seeds and remove flesh from skin. Puree flesh and store in an airtight container in the fridge.
Video
Nutrition Information per Serving
Calories: 558kcal, Carbohydrates: 76g, Protein: 6g, Fat: 27g, Saturated Fat: 12g, Cholesterol: 81mg, Sodium: 211mg, Potassium: 389mg, Fiber: 2g, Sugar: 52g, Vitamin A: 3470IU, Vitamin C: 1.5mg, Calcium: 127mg, Iron: 2.5mg
Course: Breakfast, Dessert
Cuisine: American
Calories: 558
More Easy Recipes:
- Apple spiced coffee cake
- Pumpkin spice bread pudding
- Pumpkin Spice Muffins with a Crumb Topping
This recipe was originally published 2013 and re-published in 2021. Enjoy!
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34 comments on “Pumpkin Spice Coffee Cake”
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Natalie — December 30, 2018 @ 9:47 pm Reply
This cake looks perfect! I love pumpkin anything ♥
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blanca — March 1, 2014 @ 4:38 am Reply
Hi,
I’m planning on baking this again (it was THAT GOOD) but was wondering if I could make it in a muffin tine so it’s easier to portion and to bring to the office to share.
Did anyone try this? Would anyone know how to adjust the baking time for a muffin tray?
Thanks!
Blanca
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Sandy Coughlin — October 29, 2013 @ 8:42 am Reply
This cake is so beautiful and sounds delicious! Definitely making it for my next dinner party.
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Ingrid — October 18, 2013 @ 7:31 am Reply
I made this for my Bible study group last night with a side of whipped cream sweetened with brown sugar and vanilla! (I omitted the rum, but next time, it’s IN!) The cake was so soft and fluffy, not super sweet; nothing shy of delicious! ~thank you for dessert~
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Annette — October 16, 2013 @ 8:56 am Reply
This has to be my new favorite fall cake recipe! I like pumpkin but I was never very impressed with the basic pumkin breads.
This however, a coffee cake version, speaks directly to my foodie soul and would pair beautifully with my espresso or cappucino favored beverages. I will be adding this lovely recipe to my file and making it soon for my famiglia.
Your blog is beautiful, your photography is stunning and what I hope to achieve on my food blog someday soon. Please feel free to visit my food blog, would love your expert advise and feedback.
Ciao e grazie tante!
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Blanca — October 14, 2013 @ 4:38 am Reply
I made this cake yesterday evening. It’s A-MA-ZING. Thank you so much for the recipe!
I forgot to add the raisins and realized when the cake was already in the oven, but in the end it didn’t matter, the end result was outstanding! I’m not a super fan of raisins in baked goods anyway, so it was a win-win.
By the way, if anyone has a European 26 cm spring-form pan like I do (about 3 cm bigger than 9 inches), you just need to lower the oven time to 45 mins. (I check at 40 and it was still a bit too wet, took it out at 45 and turned out perfect.
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Pam — October 12, 2013 @ 3:25 pm Reply
From the moment I saw it I had to have it. Made it yesterday. Wonderful cake, love all the spices.
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Kiran @ KiranTarun.com — October 11, 2013 @ 8:54 pm Reply
Totally loving this time of the year!! And this cake is just perfect to celebrate autumn 🙂
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Rachel @thedessertchronicles — October 9, 2013 @ 1:37 pm Reply
Beautiful pictures and amazing recipe! Can’t wait to try it!
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Diane — October 8, 2013 @ 6:25 pm Reply
I can’t wait to make this but in the meantime, I am going to enjoy the rapidly dropping temp here in Rancho Cucamonga and hope the prediction for cool and rain tomorrow is accurate.
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matmedmera — October 8, 2013 @ 9:16 am Reply
This cake looks amazing! And with pumpkin!
Greetings Gosia
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ATasteOfMadness — October 8, 2013 @ 8:41 am Reply
Haha, I refuse to accept summer is over! I have not made anything pumpkin yet, but I suppose I will soon.. This coffee cake looks SO good!
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Laura (Blogging Over Thyme) — October 8, 2013 @ 7:42 am Reply
Beautiful cake! I can imagine that its a bit hard to get into the seasons when you live in SoCal (I guess that’s the one caveat of living there), but you pretty much nailed it with this one. Gorgeous pics, as always 😉
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Dina — October 8, 2013 @ 7:41 am Reply
it looks delish!
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Kelly Bingham via Facebook — October 8, 2013 @ 5:17 am Reply
YUM. YUM and also YUM.
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Veronica — October 7, 2013 @ 11:03 pm Reply
Such yumminess. I can’t wait to try this…here in Germany the weather is perfect for your spice pumpkin coffee cake. If you ever want to experience all 4 seasons again, my home is your home. Fall is my favorite season here…okay then there’s the magic of Christmas here…
