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Pumpkin Coffee Cake

October 23, 2012

Hello, Fall. You are glorious. After returning from Europe I decided to take a quick trip to sunny California to visit friends and family before I entered the real world. Yes, the real world… But more details on that later.

While I was in California I made sure to make a lot of things on my Fall Recipe Bucket List, including Pumpkin ChiliNutella Stuffed Chocolate Chip Cookies (not very festive, but oh so delicious), Apple and Brie Crostinis, Roasted Grape Crostinis, and Pumpkin Coffee Cake.

I made this Pumpkin Coffee Cake to celebrate “Octoberfest” with my girlfriends from home. The cake is dense, moist, not too sweet but full of pumpkin flavor and toasted walnuts and then topped with a crumbly-sweet streusel. It’s a great treat for breakfast, dessert, or a snack to come home to after one too many dark Octoberfest beers!

Also, since I suck and took zero pictures of the cake I am leaving you with this gem. This is my nephew, Emmett, and I am obsessed.

Pumpkin Coffee Cake recipe slightly adapted from “Mommy? I’m Hungry!”:

Cake Batter:

1 ¾ cups all-purpose flour

1 ½ teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

¾ teaspoon salt

½ cup (1 stick) unsalted butter

1 cup firmly packed light brown sugar

¼ cup granulated sugar

3 large eggs

1 cup canned pureed pumpkin

1 teaspoon vanilla extract

1⁄3 cup milk

¾ cup chopped toasted walnuts


2⁄3 cup plus 2 tablespoons rolled oats

½ cup all-purpose flour

½ cup firmly packed light brown sugar

½ teaspoon cinnamon

6 tablespoons unsalted butter

  1. Preheat oven to 350°F.
  2. Grease a 9x5x3-inch loaf pan and line with parchment paper.
  3. To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
  4. Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.
  5. In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time.
  6. Add the pumpkin and vanilla extract to the wet batter mix.
  7. Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.
  8. Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
  9. Turn the cake out onto a rack and cool completely.
6 Comments leave one →
  1. Becky permalink
    October 23, 2012 7:46 pm

    I have a half used can of pumpkin kicking around in the fridge and leftover streusel from a batch of pumpkin cinnamon muffins I made this weekend from Sweet Peas Kitchen. Now I have another recipe I can use those items for. So much pumpkin to make – sooo little time!

  2. October 23, 2012 8:38 pm

    Oh my! This looks so good! =) I love anything made with pumpkin.
    Your nephew is so cute!

  3. Shannon permalink
    November 1, 2012 5:04 pm

    This took a lot longer to bake than the directions indicated. It seemed a little strange to make a coffee cake in a loaf pan. It was tasty, though.


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