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Wonderful moist, autumn spice, crowned with a sweet buttery silky topping, this Pumpkin Coffee Cake Means business.
I baked this coffee cake for the first time a few weeks ago when two good friends and their children visited us in Milwaukee.
I ate a large slice for breakfast and quietly told my mother that it happened to be a healthy coffee cake made with whole wheat flour and Greek yogurt (of course, there is no need to mention this to the children).
After eating their slices, both children went to the other one. I suspect that when we were faced with a slice of coffee cake, the youngest did what many of us wanted to do: he used two large forks to remove all of the above. The pies are all eaten.
For bread crumb topping lovers, you have your approval.
The toppings themselves are delicious enough!
I also want to make a strong argument for the cake below it.
- Full of autumn spices and plenty of pure pumpkin, this coffee cake is by no means an afterthought.
- Like mine pumpkin pie, This recipe is sweetened with pure maple syrup-not enough to make you wonder if you should eat it correctly for breakfast, but it is definitely a quantity that registers it as a special treat.
- A moist pumpkin coffee cake, it has some weight, which is good. To be sure, it is soft and soft, but not so delicate that it will shatter or float away.
In other words, its texture is just right.
I have the same feeling Healthy Pumpkin BreadWhen you pick up a piece, it needs to have some substance, not dense or dry.
How to make pumpkin coffee cake
Put your mixer in the cabinet. This pumpkin coffee cake is very simple!
- All you need is an egg beater.
- For the greatest simplification, I even gave up the trouble of cutting butter (this task will never be *that* bad, but I would rather avoid it if possible).
- To make a simple frosting topping, you can use melted butter to stir together instantly.
These ingredients
- flour. In addition to all-purpose flour, I also use white whole wheat flour to brighten the complexion.
- spices. Pumpkin pie spices, ginger and cinnamon add a rich autumn magic to the cake.
- Pumpkin pureeThe large amount of pumpkin in this recipe helps keep the cake moist and ensures that it has a real pumpkin flavor.
- brown sugar. For sweetness and softness and moist cake.
- Greek yogurt. Greek yogurt is not only a healthy alternative, but it also makes the cake tender.
- Maple sugar. It is famous for adding natural sweetness and pairing with pumpkin.
- milk. I used 1% milk, but you can use any milk you have on hand.
- vanilla. Enhance the taste of pumpkin and make the cake an undeniable comfort.
- Tassel topping. Made from pecans, brown sugar, flour, cinnamon and butter. It’s a bit crispy, sweet, and buttery.
- glaze. Vanilla glaze is the perfect finishing touch! It makes the taste of coffee cake more special.
direction
- Ingredients: Mix the pecans, flour, sugar, and cinnamon together, and then add the melted butter. Store in the refrigerator.
- To make cakes: Put the dry ingredients in one bowl and the wet ingredients in another bowl.
- Stir the wet ingredients into the dry ingredients. Transfer the batter to the baking pan. Sprinkle the batter on the batter.
- Bake the pumpkin coffee cake at 350 degrees Fahrenheit for 27 to 30 minutes. Cool in the pot, then remove to complete cooling.
- To make the glaze: Stir the ingredients together. Pour the glaze on the cake. Dig in!
Storage tips
- Store. Keep the coffee cake in an airtight container for up to 4 days.
- Reheat. Reheat leftovers in a baking dish in a 350°F oven or microwave.
- freeze. Freeze the coffee cake in an airtight, freezer storage container for up to 3 months. Thaw in the refrigerator overnight.
Meal preparation skills
Follow the instructions to prepare and bake the coffee cake. After cooling completely, wrap it tightly with plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight, then serve while hot.
What to serve with pumpkin coffee cake
Recommended tools for making this recipe
Best bakeware
This baking pan uses a patented non-stick coating, high quality and easy to clean. It is ideal for making pumpkin coffee cakes.
We have baked this twice for breakfast (both to get the spices Extreme right, certainly).
Even in the face of all these temptations Healthy Pumpkin Recipes, I am not ready to call it our last batch.
Once you try this coffee cake, I doubt it will become your autumn habit too!
Frequently asked questions
I do not recommend making this recipe into pumpkin bundt coffee cake because it will not produce enough batter, and I am worried that its high moisture content will not rise normally.If you want a Bund coffee cake recipe, check this out Lemon Blueberry Bund Cake with Grandma’s Butter Bund Coffee Cake.
Although I haven’t tried this recipe into pumpkin coffee cake muffins, I think it works. Bake the muffins at 400 degrees Fahrenheit for 18 minutes, or until a toothpick inserted into the center of the muffin comes out clean.These Coffee cake muffin It is another delicious choice.
(Pumpkin muffin fans don’t miss me Healthy Pumpkin Muffins with Pumpkin Gingerbread Muffins and also. )
Yes, you can use different glazes if you wish.I think the maple glaze from this pumpkin pie The recipe will be delicious.
For the striped topping:
- 1/3 Cup Chopped pecans
- 1/4 Cup All-purpose flour
- 1/3 Cup Packed brown sugar Light or dark color (use 1/4 cup of slightly less sweet topping)
- 1 teaspoon Cinnamon powder
- 3 Spoon Unsalted butter melted
Coffee cake:
- 1 Cup All-purpose flour
- 1 Cup White whole wheat flour or all-purpose flour Or whole wheat pastry flour or regular whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 2 teaspoon Pumpkin Pie Spices
- 1/2 teaspoon Cinnamon powder
- 1/4 teaspoon Ginger powder
- 1 Cup Pumpkin puree (Not pumpkin pie filling)
- 1/3 Cup brown sugar (Light or dark)
- 1/3 Cup Rapeseed oil
- 1/4 Cup Nonfat Plain Greek Yogurt
- 1/4 Cup Pure maple syrup
- 1/4 Cup milk (I used 1%)
- 1 teaspoon Pure vanilla extract
For glazing oil:
- 2/3 Cup Powdered sugar
- 3 to 4 teaspoon Milk or half or half or pumpkin spice coffee creamer
- 1/2 teaspoon Pure vanilla extract
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Place a shelf in the center of the oven and preheat to 350 degrees Fahrenheit. Line the 8-inch square baking pan with parchment paper so that the paper hangs on the sides like handles. Apply non-stick spray.
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To make the topping: In a medium bowl, stir the pecans, flour, brown sugar, and cinnamon with a fork. Pour the melted butter on top. Stir until evenly moistened. When preparing the remaining cake, put it in the refrigerator.
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To make the cake: In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and ginger.
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In a medium bowl, mix the pumpkin, brown sugar, oil, yogurt, maple syrup, milk, and vanilla.
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Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or rubber spatula until the flour disappears. Don’t over mix. The batter will be thick.
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Pour the batter into the prepared baking pan and smooth the top.
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Remove the toppings from the refrigerator and sprinkle on top of the batter.
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Bake the pumpkin coffee cake for 27 to 30 minutes, until the toothpick inserted in the center comes out almost clean, with only a few grains of batter sticking to it. Place the pan on a metal rack and let cool for 15 minutes. Using parchment paper handles, remove the cake from the pan to serve or let it cool completely.
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To make the glaze: stir together powdered sugar, 3 teaspoons of milk and vanilla extract. The glaze should be smooth and a bit thick, but still pourable. If it is too thick, add 1 teaspoon of milk at a time; if it is too thin, add more powdered sugar 1 tablespoon at a time. Drizzle the warm cake. Slice and enjoy.
- Store: Store the coffee cake in an airtight container and refrigerate for up to 4 days.
- Reheat: Reheat leftovers in a baking dish in a 350°F oven or microwave.
- freeze: Put the coffee cake in an airtight freezer safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight.
service: 1(12 in total)Calories: 288Kcalcarbohydrate: 43Gprotein: 4Gfat: 12GSaturated fat: 3GPolyunsaturated fats: 3GMonounsaturated fat: 6GTrans fat: 1Gcholesterol: 8MilligramsPotassium: 148Milligramsfiber: 2Gsugar: twenty fourGVitamin A: 3280international unitVitamin C: 1Milligramscalcium: 59Milligramsiron: 1Milligrams
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