Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Pumpkin coffee cake is a seasonal delight that combines the warm flavors of pumpkin, cinnamon, and nutmeg into a moist, tender cake. Perfect for breakfast, brunch, or a cozy afternoon treat, this cake is simple to prepare and will have your kitchen filled with the comforting aromas of fall.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup chopped walnuts (optional)
Servings and Cooking Time
This recipe yields about 8 servings. Preparation time is around 15 minutes, and cooking time is approximately 40-45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 220 calories, 10g fat, 30g carbohydrates, 2g protein, and 1g fiber. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together pumpkin puree, vegetable oil, and sugar until smooth.
- Add in the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the chopped walnuts for added texture.
- Pour the batter into the greased cake pan and smooth the top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally dusted with powdered sugar.
Alternative Ingredients
You can substitute the vegetable oil with melted coconut oil or unsweetened applesauce for a lighter version. If you prefer a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
Serving and Pairings
This pumpkin coffee cake pairs wonderfully with a hot cup of coffee or tea. You can also serve it with whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Storage and Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds. This cake can be frozen for up to 3 months; wrap it tightly in plastic wrap and aluminum foil.
Cooking Mistakes
- Don’t overmix the batter, as this can make the cake dense.
- Ensure your baking powder and soda are fresh for optimal rise.
- Use room temperature ingredients for the best mixing results.
- Don’t skip the cooling step; it helps set the texture.
- Check doneness with a toothpick to avoid underbaking.
Helpful Tips
- For extra flavor, add chocolate chips or dried cranberries.
- Experiment with spices like ginger or cloves for a unique twist.
- Top with a cream cheese frosting for a decadent dessert.
- Always preheat your oven for even baking.
- Use a cake tester to check for doneness easily.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just ensure it’s cooked and pureed to match the consistency of canned pumpkin.
Is this cake suitable for freezing?
Absolutely! This pumpkin coffee cake freezes well. Just wrap it properly to maintain freshness.
Can I make this recipe vegan?
You can substitute eggs with flax eggs or applesauce and use plant-based oil to make it vegan.
How should I store leftover cake?
Store leftover cake in an airtight container at room temperature or in the fridge for up to a week.
What can I serve with pumpkin coffee cake?
This cake is delicious on its own but pairs well with coffee, tea, or a scoop of ice cream for dessert.
Conclusion
Pumpkin coffee cake is a delightful treat that brings the flavors of fall to your table. With its moist texture and warm spices, it’s perfect for any occasion. Whether enjoyed with coffee in the morning or as a dessert after dinner, this cake is sure to impress. Bake it today and savor the deliciousness!
Pumpkin Coffee Cake
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together pumpkin puree, vegetable oil, and sugar until smooth.
- Add in the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the chopped walnuts for added texture.
- Pour the batter into the greased cake pan and smooth the top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally dusted with powdered sugar.
