Description
A moist and flavorful pumpkin coffee cake that is perfect for fall, combining the rich taste of pumpkin with warm spices and a crumbly topping.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup brown sugar (for topping)
- 1/4 cup all-purpose flour (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 2 tablespoons butter (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in walnuts if using.
- Pour the batter into the prepared cake pan.
- In a small bowl, combine brown sugar, flour, cinnamon, and butter to make the topping. Sprinkle it over the batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be served warm or at room temperature.
- For a sweeter cake, add more sugar to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Coffee Cake, Fall Dessert, Pumpkin Recipes