
Pumpkin Coffee Cake
This pumpkin cake is so intensely moist! Made with a butter base instead of oil, this cake wins in taste and texture. The pumpkin flavor is perfectly balanced with warm autumn spices and vanilla extract.
I use store bought pumpkin pie spice for this recipe. This is found in pretty much all grocery stores nowadays. It is a perfect balance of cinnamon, nutmeg, lemon peel, ginger, cloves and cardamon.
The crumble on top and in the middle of this coffee cake is a perfect addition to an already spectacular cake. To top it off, the pumpkin based glaze just adds the last and finishing touch to it all making it even tastier!

How I made this Pumpkin Coffee Cake:
Preheat the oven to 350º.
You can make this cake with a hand mixer for stand up mixer. I usually use a stand up mixer.
In the bowl of a stand mixer, using a paddle attachment, mix the room temperature butter for 2-3 minutes. The butter will lighten in color and will become fluffy.

Tip! Do not exceed the 3 minutes. Over mixing the butter can result in a grainy textured cake.
Scrape the sides of the mixing bowl and add the sugar. Cream the butter and sugar for 2 more minutes.

Tip! The term cream means to mix the butter and sugar until the sugar is dissolved. This makes the mixture lighter and creamier.

Scrape the mixing bowl and add one egg. Mix well.
Add one egg at a time mixing well in between each egg. About 30 seconds to 1 minute per egg.

Tip! Scrape the sides and bottom of the mixing bowl before adding any new ingredients into the mix. This allows all ingredients to mix evenly.

Add the vanilla into the mix and combine well.
In a separate bowl, sift the flour, baking soda, baking powder, pumpkin pie spice and salt.

It’s time to add the dry and the rest of the wet ingredients into the cake batter.
These ingredients will be alternated when added. Starting with the dry and ending with the dry as well.
Follow this order: dry, wet, dry, wet and dry.
Start adding 1/3 of the flour mixture, into the mixing bowl. Mix until just combined.


Tip! Over mixing once the flour has been introduced to the batter results in a dry, heavy and dense cake.
Add 1/2 the can of the pumpkin pure . Mix until just combined.


Tip! Don’t forget to take 2 tablespoons out of the can of pumpkin pure to use later in the glaze.
Add the second third of the dry ingredients and mix until just combined.
Add the rest of the pumpkin pure and mix until just combined.
Finally add the final third of the flour mixture and mix until just combined.
Remove the mixing bowl from the stand mixer if using one and scrape the sides and bottom of the bowl.

For the crumble:
In a medium size bowl add the flour, salt, pumpkin pie spice and cold cubed butter.
Using your hands, break the butter apart and mix into the flour. Create a crumb like texture by mixing all the ingredients until they are combined and if pressed together they hold their shape.

Assembling the cake batter and crumble for baking:
Spray a bundt cake pan (angel food cake pan works as well) with baking non stick cooking spray.

Pour half of the cake batter into the bottom of the cake pan and use a spatula to even it out.

Add 1/3 of the crumble on top of the cake batter. Try to spread it evenly.
Pour the rest of the cake batter on top of the crumble and spread evenly.
Add the rest of the crumble on top of the second layer of cake batter.

Bake the cake in the preheated 350º oven and bake for 45-50 minutes.

Tip! Insert a long toothpick into the cake and if it comes out clean the cake is ready. Test the cake at minute 45. If it comes to clean, the cake is done. Remove from the oven.

Let the cake cool for at least 20 minutes before removing it from the pan.
For the glaze:
In a small bowl, mix the confectioners sugar, vanilla paste, pumpkin pie spice and 2 tablespoons of pumpkin pure. Using a whisk mix the ingredients together until the sugar is dissolved and the mixture is liquid but not too runny.

Tip! The texture of the glaze should be as liquid as maple syrup. If it is thicker than that just add 1 teaspoon of water until desired consistency.

Once the cake has been un-molded, place on a cake stand and drizzle the glaze all over the cake. Try to drizzle it as evenly as possible.


Pumpkin Coffee Cake
Equipment
- 1 stand up mixer or hand mixer
- 1 large bowl
- 1 small bowl
- 1 large bundt cake or angel food cake pan
Ingredients
For the cake:
- 2 sticks unsalted room temperature butter
- 1 1/2 cups sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 can pumpkin pure minus 2 tablespoons needed for the glaze
For the crumble:
- 1/2 cup all purpose flour
- 1/4 cup light brown sugar
- 3 tablespoons cold cubed butter
- 1 pinch salt
- 1/2 teaspoon pumpkin pie spice
For the glaze:
- 1 cup confectioners sugar
- 2 tablespoons pumpkin pure
- 1 teaspoon vanilla paste
Instructions
For the cake:
- In the bowl of a stand mixer with the paddle attachment, mix the room temperature butter for 2-3 minutes.
- Scrape the sides of the mixing bowl and add the sugar.
- Mix the butter and sugar for 2 more minutes.
- Scrape the mixing bowl and add one egg. Mix well.
- Add one egg at a time mixing well in between each egg about 30 seconds to 1 minute per egg.
- Add the vanilla into the mix and combine well.
- In a separate bowl, sift the flour, baking soda, baking powder, pumpkin pie spice and salt.
- Add 1/3 of the flour mixture, into the mixing bowl. Mix until just combined.
- Add 1/2 the can of the pumpkin pure . Mix until just combined. Do not forget to set aside 2 tablespoons of the pumpkin pure which will reused for the glaze.
- Add the second third of the dry ingredients and mix until just combined.
- Add the rest of the pumpkin pure and mix until just combined.
- Finally add the final third of the flour mixture and mix until just combined.
- Remove the mixing bowl from the stand mixer if using one and scrape the sides and bottom of the bowl.
For the crumble:
- In a medium size bowl add the flour, salt, pumpkin pie spice and cold cubed butter.
- Using your hands, break the butter apart and mix into the flour. Create a crumb like texture by mixing all the ingredients until they are combined and if pressed together they hold their shape.
Assembling the cake for baking:
- Spray a bundt cake pan with baking non stick cooking spray.
- Pour half of the cake batter into the bottom of the cake pan and using a spatula, spread it and even it out.
- Add 1/3 of the crumble on top of the cake batter. Try to spread it evenly.
- Pour the rest of the cake batter on top of the crumble and spread evenly.
- Add the rest of the crumble on top of the second layer of cake batter.
- Bake the cake in the preheated 350º oven and bake for 45-50 minutes.
- Insert a toothpick into the cake at minute 45. If it comes out clean, the cake is baked through. Remove it from the oven.
- Let the cake cool for at least 20 minutes before removing it from the baking pan.
For the glaze:
- In a small bowl, mix the confectioners sugar, vanilla paste, pumpkin pie spice and 2 tablespoons of pumpkin pure.
- Using a whisk mix the ingredients together until the sugar is dissolved and the mixture is liquid but not too runny.
- Once the cake has been un-molded, place on a cake stand and drizzle the glaze all over the cake. Try to drizzle it as evenly as possible.