Pumpkin Streusel Coffee Cake Bakery Style

$For the base of your pumpkin streusel coffee cake, you will need: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger - 1/2 teaspoon salt These dry ingredients give the cake its structure and flavor. The spices are key to that warm, cozy taste we all love in a pumpkin dish. Next, gather your wet ingredients: - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup sour cream These ingredients create a rich, moist cake. The pumpkin puree adds flavor and moisture, while the sour cream makes it super tender. If you want to add more texture, consider: - 1/2 cup chopped walnuts or pecans These nuts add a nice crunch and flavor contrast to the soft cake. You can skip them if you prefer a smoother texture. - Preheat your oven to 350°F (175°C). This step is key for even baking. - Grease a 9x13 inch baking pan with butter or cooking spray. This keeps your cake from sticking. - In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/2 teaspoon of salt. This mix gives your cake great flavor. - In a large bowl, cream together 1 cup of granulated sugar, 1/2 cup of brown sugar, and 1/2 cup of softened unsalted butter. Beat until the mix is light and fluffy. - Add in 2 large eggs, one at a time. Make sure each egg mixes in well. - Now, mix in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. Blend until the mix is smooth. - Gradually add the dry ingredient mix to the wet mix. Alternate with 1/2 cup of sour cream. Start and end with the dry mix. Stir until just combined. - If you want, gently fold in 1/2 cup of chopped walnuts or pecans. This adds a nice crunch. - Pour the batter into your greased baking pan. Smooth out the top with a spatula. - In a separate bowl, combine 1/2 cup of all-purpose flour, 1/4 cup of brown sugar, and 1/2 teaspoon of ground cinnamon. - Stir in 1/4 cup of melted butter until the mixture is crumbly. This is your streusel topping. - Evenly sprinkle the streusel over the pumpkin batter in the pan. Now you're ready to bake! This cake will fill your kitchen with a warm, inviting scent. Pumpkin puree is key for a moist and soft cake. It adds rich flavor and keeps the cake tender. Use canned pumpkin puree for ease. Make sure you check the label for 100% pumpkin. This ensures the best taste. Sour cream plays a big role in this recipe. It adds creaminess and tang. This makes your cake even richer. The fat content in sour cream keeps the cake from drying out. If you want a lighter option, Greek yogurt can work too. To check for doneness, use a toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. If it has wet batter, bake a bit longer. This step is important for the right texture. Let the cake cool in the pan for about 10 minutes. This helps it set. Then, transfer it to a wire rack. Cooling fully will give you a better slice. It stops the bottom from getting soggy too. Customizing the streusel is fun. You can change the texture by adding more butter or flour. More butter makes it richer, while more flour gives it more crunch. Play around until you find your favorite mix. Experiment with spices and nuts in the streusel. Try adding nutmeg or allspice for more flavor. Chopped walnuts or pecans add a nice crunch. You can even mix in some oats for a different texture. Enjoy making it your own! {{image_2}} You can make this cake even more fun. Try swapping pumpkin for sweet potato. This gives a slight change in taste and texture. Sweet potatoes add a wonderful sweetness. You can also add chocolate chips or dried fruits to the batter. Chocolate chips give a rich taste, while dried fruits bring a chewy texture. Both options make the cake more exciting. If you need a gluten-free version, use gluten-free flour. This works well without changing the taste much. For a vegan cake, swap eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Replace the butter with coconut oil or vegan butter for a smooth texture. Pair this cake with coffee or tea for the best experience. The warm flavors of pumpkin blend perfectly with a hot drink. For gatherings, slice the cake into squares and place on a nice platter. You can sprinkle some powdered sugar on top for a touch of elegance. Adding fresh whipped cream or a scoop of vanilla ice cream works well too. Enjoy this cake warm or at room temperature! To keep your pumpkin streusel coffee cake fresh, store it at room temperature. Place it in an airtight container. This helps keep moisture in and prevents it from drying out. If you don't have an airtight container, you can wrap it in plastic wrap. Just make sure it is sealed well. For long-term storage, you can freeze the cake. First, let it cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer bag. This helps prevent freezer burn. It can last for about three months in the freezer. When you want to eat it, take it out and let it thaw in the fridge overnight. To reheat, warm it in the oven at 350°F for about 10-15 minutes. At room temperature, the cake lasts about 3-4 days. If you keep it in the fridge, it can last up to a week. The cool air helps keep it fresh longer. Always check for any signs of spoilage before eating. If it looks or smells off, it's best to throw it away. Yes, you can use fresh pumpkin. Fresh pumpkin has a different texture. It can be more watery, which may change your cake's texture. If you use fresh pumpkin, cook it first. Roast or steam it until soft, then mash it well. Make sure to drain any excess water. This helps keep your cake light and fluffy. Canned pumpkin is thicker and easier to use, so it often gives better results. A dense pumpkin coffee cake can happen for several reasons. One reason is too much flour. Make sure to measure accurately. Using too much pumpkin can also make it heavy. Always check your pumpkin puree amount. Overmixing the batter can lead to density, too. Mix until just combined. If your batter feels thick, add a splash of milk or water. This can help lighten it up. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. You can also press lightly on the top. If it springs back, it is done. If it sinks or leaves a dent, it needs more time. Bake for the full time, but check at about 40 minutes. This blog covered the key ingredients and steps to make a great pumpkin coffee cake. You learned about mixing dry and wet ingredients, adding optional nuts, and creating a tasty streusel topping. Tips for enhancing flavor and baking perfectly were also shared. Finally, we explored variations and storage tips to keep your cake fresh. Enjoy making this delightful treat, and don’t hesitate to get creative with flavors and ingredients! Your next baking adventure starts now.$

Pumpkin Streusel Coffee Cake Bakery Style

Indulge in the deliciousness of Pumpkin Streusel Coffee Cake, a perfect treat for fall gatherings or cozy mornings. This mouthwatering cake combines the warmth of pumpkin with a crunchy streusel topping for an irresistible dessert. With simple ingredients and easy steps, you can create a moist and flavorful cake that everyone will love. Ready to bake? Click through to discover the full recipe and impress your family and friends with this seasonal delight!

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Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup chopped walnuts or pecans (optional)

Streusel Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a mixing bowl, whisk together 2 cups of flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Set aside.

In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.

Beat in the eggs, one at a time, ensuring each is well incorporated.

Mix in the pumpkin puree and vanilla extract until smooth and combined.

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined.

If using, gently fold in the chopped walnuts or pecans.

Pour the batter into the prepared baking pan, smoothing the top.

For the streusel topping, in a separate bowl, combine the flour, brown sugar, and ground cinnamon. Stir in the melted butter until crumbly.

Sprinkle the streusel evenly over the pumpkin batter.

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 slices