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Pumpkin Spice Coffee Cake

Pumpkin Spice Coffee Cake
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A cozy and delicious pumpkin spice coffee cake perfect for fall gatherings.

Ingredients

Scale
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • ⅓ cup (67 g) granulated sugar
  • ⅓ cup (67 g) light brown sugar, packed
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 ¾ cups (199.5 g) cake flour
  • 1 ¼ cups (142 g) cake flour
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 6 tablespoons unsalted butter cut into 1-inch pieces, room temperature
  • ⅓ cup (82 g) pure pumpkin
  • ¼ cup (60 g) buttermilk, room temperature
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • confectioners’ sugar, for serving

Instructions

  1. Preheat oven to 325°F. Line an 8×8-inch baking dish with aluminum foil, including up the sides, leaving extra hanging over the edges. Spray with nonstick cooking spray. Set aside.
  2. In a medium bowl, add butter, sugars, cinnamon, and salt. Stir to combine. Add the flour and stir until the mixture is completely combined, being careful not to overmix.
  3. In the bowl of a stand mixer fitted with a paddle attachment on low speed, add flour, sugar, pumpkin pie spice, salt, and baking soda. Mix to combine.
  4. Add pieces of butter, one at a time, mixing until there are no visible butter pieces and it has a very fine crumb, about 1 minute.
  5. Add the pumpkin, buttermilk, egg, yolk, and vanilla. Beat on medium speed until light and fluffy, about 1 minute, scraping the sides of the bowl as needed.
  6. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
  7. Using hands or a fork, break the prepared crumb topping into small pieces and distribute it evenly over the cake batter.
  8. Bake for 38-40 minutes, or until the crumb topping is golden and a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool slightly in the pan on a wire rack. Carefully lift the cake out of the pan using the extra foil to finish cooling on the rack.
  10. Before serving, dust the cake with confectioners’ sugar.

Notes

  • Make sure all ingredients are at room temperature before starting.
  • This cake can be stored in an airtight container for up to 3 days.
  • For extra flavor, add chopped nuts or chocolate chips to the batter.

Nutrition

Find it online: https://www.spiritsdrink.com/pumpkin-spice-coffee-cake-recipe-fall-dessert/