Pumpkin Coffee Cake Bakery Style

$- 1 ½ cups all-purpose flour - 1 cup pumpkin puree - ¾ cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - ½ cup chopped walnuts When I make pumpkin coffee cake, I focus on quality ingredients. Each component plays a key role in the cake's taste. Main Ingredients: - The all-purpose flour gives the cake structure. - Pumpkin puree adds moisture and flavor. - Granulated sugar and brown sugar balance sweetness. Brown sugar also adds depth. Additional Ingredients: - Unsalted butter gives richness. Softened butter blends well for a fluffy texture. - Eggs provide structure and help bind the cake. - Vanilla extract enhances the overall flavor. Spices and Leavening Agents: - Baking powder and baking soda help the cake rise. - Ground cinnamon, nutmeg, and ginger add warmth and spice. - Salt balances the sweetness and enhances flavor. Optional Add-ins: - Chopped walnuts add crunch and flavor. They’re not needed, but they can make the cake even better. Each ingredient is crucial for a bakery-style cake. Selecting the best ingredients ensures a delightful treat. Enjoy baking this simple yet delicious pumpkin coffee cake! - Preheat the oven to 350°F (175°C). - Grease a 9-inch round cake pan or line it with parchment paper. This makes it easy to remove later. - In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and your spices: 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt. Whisk these together and set the bowl aside. - In a large mixing bowl, beat ½ cup of softened unsalted butter with ¾ cup of granulated sugar and ½ cup of packed brown sugar. Mix until it is light and fluffy, about 3 to 4 minutes. - Add 2 large eggs to the bowl, one at a time. Mix well after each egg. Then stir in 1 teaspoon of vanilla extract until it is fully mixed. Next, fold in 1 cup of pumpkin puree until it is smooth and creamy. - Gradually add the dry ingredients to the pumpkin mixture. Stir until just combined. Be careful not to overmix. If you want, fold in ½ cup of chopped walnuts at this stage for extra crunch. - Pour the batter into your prepared cake pan. Use a spatula to smooth the top. Bake in the preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. To get that perfect moist texture, you must not overmix the batter. Overmixing leads to tough cake. When you combine the wet and dry ingredients, stir gently until they just blend together. This keeps the crumb light and airy. Using room temperature ingredients is also key. Make sure your butter and eggs are not cold. This helps them blend smoothly, giving you that desirable moisture. To boost the flavor, consider adding extra spices. A bit of allspice or cloves can create a warm, cozy taste. You can also try mixing in different extracts, like almond or maple. These small changes can take your cake to the next level. Pair your pumpkin coffee cake with coffee or tea for a warm treat. The flavors work well together. For serving, you can dust the top with powdered sugar for a pretty look. A maple glaze adds sweetness and a beautiful shine. {{image_2}} You can make this pumpkin coffee cake gluten-free. Use a mix of almond flour and coconut flour. This change will keep the cake moist and tasty. If you want a vegan version, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water, and let it sit for a few minutes. For butter, you can use coconut oil or vegan butter. Both work well and keep the cake rich. Adding chocolate chips can bring a sweet twist. You could add about a half cup of chocolate chips right into the batter. Dried fruits also work great. Try raisins or cranberries for a chewy texture. Nuts add a nice crunch. Chopped walnuts or pecans can enhance the flavor. Add half a cup of your chosen nuts to the batter for extra depth. For a festive touch, consider adding spices like cloves or allspice. These spices can make your cake feel more like a holiday treat. You could also top the coffee cake with a mix of pumpkin seeds and cinnamon. Using seasonal toppings like caramel drizzle or whipped cream can make it feel special. These small changes can elevate your coffee cake from good to great. You can store pumpkin coffee cake at room temperature or in the fridge. If you keep it at room temperature, place it in an airtight container. This method works best for up to three days. If you want it to last longer, refrigerate it. Just cover it well to keep it fresh. - Room Temperature: Airtight container for up to 3 days. - Refrigeration: Covered well to extend freshness. Freezing your pumpkin coffee cake is easy! First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or an airtight container. This way, it stays fresh for up to three months. For thawing, take it out of the freezer and place it in the fridge overnight. If you want to enjoy it warm, reheat slices in the oven at 350°F for about 10 minutes. - Freezing Steps: Cool, wrap tightly, place in a freezer bag. - Thawing Tips: Move to fridge overnight, reheat in the oven. The shelf life of pumpkin coffee cake depends on how you store it. At room temperature, it lasts 3 days. In the fridge, it can last about a week. If you freeze it, you can enjoy it for up to three months. Make sure to check for any signs of spoilage before eating. - Room Temperature: Lasts up to 3 days. - Refrigerated: Lasts about a week. - Frozen: Good for up to 3 months. Yes, you can! If you don’t have pumpkin puree, try using applesauce or mashed bananas. Both options will add moisture and sweetness. You may want to adjust spices to match the flavor of the alternative. Look for a few signs. The cake should rise and be golden brown. Insert a toothpick in the center. If it comes out clean, the cake is done. You can also gently press the top; it should spring back. Absolutely! Brown sugar adds a rich flavor and moisture. It makes the cake a bit denser. Granulated sugar gives a lighter texture and sweeter taste. You can even mix both for a nice balance. If your cake is dry, check a few things. First, did you overmix the batter? This can make it tough. Next, make sure to measure flour correctly. Too much flour can also cause dryness. If needed, serve with a glaze or cream to add moisture. This blog post shared a great pumpkin coffee cake recipe. We covered each ingredient, from main items like flour and pumpkin puree to optional add-ins like walnuts. The step-by-step instructions guide you in making the cake perfectly. We also discussed tips for moistness and flavor, plus possible variations. Finally, I included storage tips to keep your cake fresh longer. Remember, cooking is about creativity, so feel free to make it your own. Enjoy your baking journey and share your cake with others!$

Pumpkin Coffee Cake Bakery Style

Indulge in the delicious flavors of fall with this Pumpkin Spice Coffee Cake recipe! Perfectly moist and rich with spices, it's an ideal treat for any occasion. Follow our easy instructions to create a delightful dessert that pairs beautifully with your favorite cup of coffee. Don't miss out on experiencing this seasonal delight. Click through for the full recipe and impress your friends and family today! #PumpkinSpice #CoffeeCake #FallBaking #RecipeIdeas

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Ingredients

1 ½ cups all-purpose flour

1 cup pumpkin puree

¾ cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

½ cup chopped walnuts (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes).

Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until fully incorporated.

Incorporate Pumpkin: Mix the pumpkin puree into the wet ingredients until smooth.

Combine Wet and Dry: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix. If using, fold in the chopped walnuts at this stage.

Pour into Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool: Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serve: Slice and serve warm with a sprinkle of powdered sugar or a drizzle of maple glaze for an extra touch.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8-10

- Presentation Tips: Serve the coffee cake on a rustic wooden board and garnish with a few sprigs of cinnamon sticks and star anise for a cozy look. Enjoy with a fresh brew of coffee!