step by step pumpkin coffee cake recipe.
Time to prepare: 20 minutes
Inactive time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 20
Calories: 285kcal
Equipment:
- Mixing Bowls
- Electric mixer
- 9×13 or 11×13 Baking Dish
Ingredients:
Coffee Cake Batter:
- ½ cup butter softened
- ¾ cup granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
Pumpkin Layer:
- 15 ounces can pumpkin puree
- ¾ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- ½ teaspoon ground cloves optional
- ½ teaspoon salt
- ½ cup whole milk or heavy cream
Walnut Streusel:
- ½ cup of butter melted
- 1 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup walnuts finely chopped
- 2 teaspoons pumpkin pie spice
Direction
Prepare the Baking Dish:
- First stage is to preheat the oven to 325ºF. Grease a 9×13 or 11×13 baking dish and then set aside.
Prepare the Cake Batter:
- Both softened butter with sugar should be mixed in a bowl, for that use an electric mixer, mix all the ingredients well (light and fluffy).
- Next add eggs and mix it for 4-5 minutes until it is light and creamy.
- Time to add vanilla and mix it well.
- Now add baking soda, flour with baking powder and then mix it (do not mix it a lot)
- Last stage add the sour cream and mix it (smooth, and do not over-mix),
- Now in a pan pour half of the cake batter, by using a rubber spatula to flatten it to an even level (layer).
Prepare the Pumpkin Layer:
- For the pumpkin layer, it’s time to combine all the ingredients and use an electric mixer until smooth.
- At this point pour the layer over the cake batter.
Prepare the Streusel Topping:
- Combine all the ingredients in a bowl, use a spoon to stir.
Finish Assembling the Coffee Cake:
- Now pour the leftover cake batter over the cake, for smooth use a rubber spatula. (Will look kind of messy, it ok).
- Use a tablespoon for dropping dollops of the streusel at the same level over the coffee cake.
Bake the Coffee Cake:
- Put it in the oven for some time (45-50 minutes). For checking out the doneness using a toothpick if it wasn’t set up then u need to bake it for a bit more (6-7) minutes.
To Serve:
- Let the cake cool and then slice it, store at least for 2 days in an airtight container after that moving to the fridge for 4-5 days. Freeze (2-3 months)
