Pumpkin Spice Coffee Cake
It’s that time of the year! The crisp air blows in and makes us crave campfires and warm drinks in the evening before winter rolls in. I love pumpkin and anything pumpkin spice. Add in my love of having fresh baked goods on hand in case company drops by and you will see why this Pumpkin Spice Coffee Cake is one of my favorite fall recipes.
Coffee Cake is already one of my favorite cakes because of it’s versatility. It is a perfect breakfast item, dessert, or even just a tea-time snack for an afternoon of visiting with a friend. Served with coffee, hot cider, and even a nice Earl Grey tea, this cake is good for almost any occasion.
A History Of Coffee Cake
The term “coffee cake,” denoting the beverage accompaniment, slowly spread to America, with the first publication of a “coffee cake” recipe being around 1844in Boston. It was not, however, until after the Civil War when the impact of German coffee traditions grew and the term referred more to an accompaniment to the hot beverage. Up until this point, the term was rather used when batters were incorporated with the brewed coffee, not served with the drink. The resulting evolution was the coffee cake leavened with yeast, rather than soda which is the typical English accompanying baked goods (crumpets, scones, etc.). The tradition (starting with the high concentration of German immigrants and bakers) began as “German coffee cakes” which were a sweet yeast bread with cinnamon and sugar, and notably presenting most of the sweetness on the top of the cake, much like a frosting. (One cannot help but note the similarity to a streusel.)
Coffee cake is ideal for breakfast, brunch, snacks, and other informal occasions — while the ample streusel makes it rich and impressive enough for a dinner dessert and any time of the day — even without coffee.
Pumpkin Spice Coffee Cake
- Brown Sugar Filling see below
- 3 cups flour
- 1 1/2 tsp. baking powder
- 1/1/2 tsp baking soda
- 3/4 tsp. salt
- 1/1/2 cups sugar
- 3/4 cup pureed pumpkin
- 1 1/2 tsp vanilla
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 3 large eggs
- 1 1/2 cups sour cream
- Heat over to 350. Grease bottom and sides of an angel food cake pan, bundt cake pan or 2 loaf pans with shortening.
- Make Brown Sugar Filling (mix 1/2 cup packed brown sugar with 1/1/2 tsps ground cinnamon in a small bowl. Add in 1/2 cup finely chopped nuts, as desired.)
- Mix flour, baking powder, baking soda and salt; set aside.
- Beat sugar, pumpkin, vanilla and eggs in a large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat about 1/4th of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
- For angel food or bundt cake pan, spread one-third of the batter into the pan, then sprinkle with 1/3rd of the filling; repeat twice. For loaf pans, spread one-fourth of the batter (about 1 1/2 cups) in each pan, then sprinkle with 1/4 of the filling; repeat once.
- Bake angel food or bundt cake pan about 1 hour, loaf pans about 45 minutes, or until toothpick inserted near center comes out clean.
- Cool 10 minutes in pan on wire rack. Remove from pan to wire rack. Cool at least 20 minutes.
- May be served warm or cool.