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- 2 cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - ½ cup buttermilk - ½ cup packed brown sugar - 1 tablespoon ground cinnamon - 2 tablespoons all-purpose flour - ½ cup chopped pecans or walnuts - 2 tablespoons granulated sugar - 1 teaspoon ground cinnamon When making pumpkin spice coffee cake, you need the right mix of ingredients. For the dry ingredients, you start with flour, baking powder, and baking soda. These help the cake rise. The spices like cinnamon, nutmeg, ginger, and cloves give it that warm fall flavor. Don't forget the salt; it balances the sweet. For the wet ingredients, you’ll need sugar and softened butter. Cream these together for a fluffy base. Then, add the eggs one by one, mixing well each time. Next comes the star of the show: canned pumpkin puree. It adds moisture and flavor. Finally, stir in some vanilla extract and buttermilk for richness. For the cinnamon swirl, mix brown sugar, ground cinnamon, and flour. This adds a sweet, spiced layer. Lastly, the topping includes chopped nuts, sugar, and more cinnamon. This gives your cake a nice crunch and a sweet finish. Each component plays a key role in creating a rich, flavorful cake that is perfect for fall. 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This step ensures your cake will not stick. 2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ½ teaspoon salt. Set this mix aside. 3. In a large mixing bowl, cream together 1 cup of granulated sugar and ½ cup of softened unsalted butter. Mix until light and fluffy. 4. Now, mix in 2 large eggs, one at a time. Then add 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. Blend until well mixed. 5. Gradually add the dry ingredients to the pumpkin mixture. Alternate with ½ cup of buttermilk. Mix until just combined. Be careful not to overmix. 6. In a small bowl, combine ½ cup of packed brown sugar, 1 tablespoon of ground cinnamon, and 2 tablespoons of all-purpose flour to make the cinnamon swirl. 7. Pour half of the coffee cake batter into your prepared pan. Spread it evenly. Sprinkle the cinnamon swirl mixture over this layer. Then top with the remaining batter, spreading it to cover the swirl. 8. In a separate bowl, mix together ½ cup of chopped pecans or walnuts, 2 tablespoons of granulated sugar, and 1 teaspoon of ground cinnamon. Sprinkle this mixture over the top of the batter. 9. Bake in the preheated oven for 25-30 minutes. Check if a toothpick inserted in the center comes out clean. 10. Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. 11. For presentation, slice the coffee cake into squares. Serve it warm or at room temperature on a decorative platter. Pair it with a cup of hot coffee or tea. Optionally, dust with powdered sugar for an elegant touch. To avoid overmixing, mix just until the ingredients blend. Overmixing makes the cake tough. I recommend using a rubber spatula to fold in the dry ingredients. This gentle method keeps the cake light and fluffy. For even baking, make sure to preheat your oven to 350°F. Use an oven thermometer to check the real temperature. Place the cake in the center of the oven for uniform heat. You can add chocolate chips or raisins to the batter for extra flavor. These add sweetness and texture to each bite. Fresh spices, like ground cinnamon or nutmeg, can boost the cake's taste. Always use fresh spices, as they pack more flavor than old ones. You can buy whole spices and grind them at home for the best results. Pair your coffee cake with a warm cup of coffee or tea. The flavors complement each other very well. This cake is perfect for fall gatherings or cozy family breakfasts. Consider serving it at brunch or during a festive get-together. For a special touch, dust the top with powdered sugar before serving. This adds a nice look and a hint of sweetness. {{image_2}} You can try using brown sugar instead of granulated sugar. Brown sugar adds moisture and depth. It gives the cake a richer flavor. For a healthier choice, consider coconut sugar or honey. Coconut sugar has a lower glycemic index. Honey adds a lovely floral note to the cake. If you're gluten-free, swap all-purpose flour with almond flour. Almond flour makes the cake moist and adds protein. You can also use gluten-free flour blends. These blends work well in many recipes. Just ensure they contain a binding agent like xanthan gum. Want to mix things up? Add orange zest for a bright twist. It pairs well with pumpkin spice. You can also try other spices like cardamom or allspice. They add unique flavors that enhance the cake. For a crunchy texture, incorporate different nuts like pecans or walnuts. Dried fruits like cranberries or raisins also work well. They add sweetness and chewiness to each bite. To keep your pumpkin spice coffee cake fresh, store it at room temperature. Use a cake dome or cover it with plastic wrap. This method keeps the cake moist and tasty. It will stay fresh for about 3-5 days. If you want to save some for later, freezing works well. First, let the cake cool completely. Then wrap it tightly in plastic wrap and foil. This will keep it safe from freezer burn. You can freeze the cake for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. This keeps the texture nice. To enjoy a warm slice, reheat the cake in the oven. Set your oven to 350°F (175°C). Place the cake on a baking sheet and warm it for about 10-15 minutes. You can also use the microwave. Heat a slice for about 15-20 seconds. This warms it up quickly. Enjoy your cake with a cup of coffee or tea for a cozy treat! Pumpkin spice is a mix of warm flavors. It usually has: - Ground cinnamon - Ground nutmeg - Ground ginger - Ground cloves These spices come together to create a cozy fall taste. Each spice adds its unique flavor, making the mix special. Yes, you can use fresh pumpkin! To prepare fresh pumpkin puree: 1. Cut the pumpkin in half and remove the seeds. 2. Roast the halves in the oven until soft. 3. Scoop out the flesh and blend it until smooth. This fresh puree adds a vibrant flavor to your cake. To check if your cake is done, look for these signs: - The edges pull away from the pan. - A toothpick inserted in the center comes out clean. If it meets these points, your cake is ready to enjoy! You can prepare this recipe ahead of time! Here are some tips: - Make the batter a day before and store it in the fridge. - You can also bake the cake and let it cool. Then, wrap it tightly and keep it in the fridge for up to three days. This makes serving easy on busy mornings! This blog post outlined a tasty pumpkin coffee cake recipe. We covered ingredients, step-by-step instructions, and helpful baking tips. You learned about mixing, baking, and serving ideas. We discussed variations for different diets and flavor twists. Remember, baking is fun and creative. Don't hesitate to try new flavors or methods. Enjoy sharing your delicious creation with loved ones. Your kitchen adventure starts now—happy baking!

Pumpkin Spice Coffee Cake

Indulge in the delightful flavors of fall with this Pumpkin Spice Coffee Cake recipe! Perfectly spiced and irresistibly moist, this cake features a delicious cinnamon swirl and a crunchy nut topping. Ideal for cozy gatherings or a treat with your morning coffee, it's sure to impress everyone. Ready to bake this seasonal favorite? Click through to discover the full recipe and make your kitchen smell amazing!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

½ cup buttermilk

For the Cinnamon Swirl:

½ cup packed brown sugar

1 tablespoon ground cinnamon

2 tablespoons all-purpose flour

For the Topping:

½ cup chopped pecans or walnuts

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

Instructions
 

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

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

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

        Beat in the eggs one at a time, mixing well after each addition. Add the pumpkin puree and vanilla extract, and mix until well combined.

          Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk. Mix until just combined—be careful not to overmix.

            In a small bowl, prepare the cinnamon swirl by combining brown sugar, ground cinnamon, and flour.

              Pour half of the coffee cake batter into the prepared baking pan and spread evenly. Sprinkle the cinnamon swirl mixture over the batter, then top with the remaining batter, spreading to cover the swirl.

                In a separate bowl, mix together the chopped nuts, granulated sugar, and ground cinnamon for the topping. Sprinkle this mixture over the top of the batter.

                  Bake in the preheated oven for 25-30 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 it to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 9-12 slices

                        - Presentation Tips: Slice the coffee cake into squares and serve warm or at room temperature on a decorative platter. Pair with a cup of hot coffee or tea for an inviting coffee break! Optionally, dust with powdered sugar before serving for an elegant touch.