Pumpkin Coffee Cake
A delightful fall treat, this Pumpkin Coffee Cake combines creamy pumpkin with warm spices for a cozy dessert perfect for coffee dates or gatherings.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 cups pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate mixing bowl, cream the softened butter and sugar until fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, then stir in the pumpkin puree and vanilla until well combined.
- Gradually fold in the dry ingredient mixture until just combined. Be careful not to over-mix.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack.
- Slice and serve warm or at room temperature.
Notes
Serve with fresh fruit, yogurt, coffee, or a scoop of vanilla ice cream. Store leftovers in an airtight container for up to three days or wrap and freeze for up to three months.