Best 2 Pumpkin Pie Coffee Cake Recipes
Indulge in the delectable flavors of fall with our Pumpkin Pie Coffee Cake, a delightful treat that combines the classic flavors of pumpkin pie and coffee cake into one irresistible dessert. This moist and tender coffee cake features a rich pumpkin spice filling swirled throughout a sweet cake batter, topped with a crunchy pecan streusel. Experience the perfect balance of spices, sweetness, and texture in every bite.
In addition to the Pumpkin Pie Coffee Cake, this article presents a collection of delectable coffee cake recipes to satisfy every taste. From the classic Sour Cream Coffee Cake with its tender crumb and rich sour cream glaze, to the decadent Chocolate Chip Coffee Cake loaded with chocolate chips and a sweet streusel topping, there's a coffee cake here for every occasion.
For those who love fruity flavors, the Blueberry Coffee Cake is a must-try. Bursting with fresh blueberries and a hint of lemon zest, this coffee cake is a delightful treat for brunch or afternoon tea. If you prefer a nutty flavor, the Banana Nut Coffee Cake is a perfect choice. With mashed bananas, chopped walnuts, and a sweet crumb topping, this coffee cake is a hearty and satisfying treat.
Whether you're a coffee cake aficionado or simply looking for a delicious and easy-to-make dessert, this article has something for everyone. With step-by-step instructions and helpful tips, you'll be able to create these delightful coffee cakes in your own kitchen. So, gather your ingredients, preheat your oven, and let's embark on a coffee cake baking adventure!
PUMPKIN PIE COFFEE CAKE
Good for pre-Black Friday shopping or for Thanksgiving morning breakfast.
Provided by lynn13
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
- Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven until slightly done, 5 minutes.
- Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
- Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 61.5 g, Cholesterol 107.5 mg, Fat 24.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 15.1 g, Sodium 634.5 mg, Sugar 36.6 g
DOUBLE DECKER PUMPKIN PIE YOGURT COFFEE CAKE
A delicious way to start off a fall day, our Double Decker Pumpkin Pie Yogurt Coffee Cake uses pumpkin-pie-flavored yogurt.
Provided by Stephanie Wise
Categories Side Dish
Time 2h25m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
- In large bowl, beat 1 1/3 cups sugar and the eggs with electric mixer on medium speed until slightly frothy. Add melted butter, 1 teaspoon vanilla and the yogurt; stir with spoon to combine.
- In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
- In small bowl, stir together Streusel ingredients.
- Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
- Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Place serving plate upside down over pan; invert plate and pan. Remove pan. Cool completely, about 1 hour.
- In another small bowl, stir together powdered sugar and enough milk to form a thick Glaze. Pour glaze over completely cooled cake. Let stand until glaze is set before cutting into slices.
Nutrition Facts : Calories 780, Carbohydrate 125 g, Cholesterol 170 mg, Fat 4 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 95 g, TransFat 0 g
Tips:
- For a moist and flavorful coffee cake, use pumpkin puree made from fresh pumpkin. Canned pumpkin puree can also be used, but fresh pumpkin puree will give the cake a richer flavor.
- Be sure to measure the flour correctly. Too much flour will make the cake dry and dense. To measure the flour correctly, spoon it into the measuring cup and level it off with a knife.
- Do not overmix the batter. Overmixing will develop the gluten in the flour and make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the coffee cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs attached, the cake is not done baking.
- Let the coffee cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
Pumpkin pie coffee cake is a delicious and festive fall treat. It is perfect for breakfast, brunch, or dessert. The cake is moist and flavorful, with a sweet and creamy frosting. This recipe is easy to make and can be tailored to your own tastes. For example, you can add spices like cinnamon, nutmeg, and ginger to the batter for a more traditional pumpkin pie flavor. You can also use a different type of frosting, such as cream cheese frosting or maple frosting. No matter how you choose to make it, pumpkin pie coffee cake is sure to be a hit with your family and friends.
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