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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt The dry ingredients form the base of the cake. All-purpose flour gives a light texture. Whole wheat flour adds a nutty flavor and nutrients. Baking powder and baking soda make the cake rise. Spices like cinnamon, nutmeg, and ginger add warmth and depth. Salt balances the sweetness. - 1 cup pumpkin puree - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract The wet ingredients keep the cake moist and flavorful. Pumpkin puree is the star, bringing rich flavor and moisture. Granulated sugar adds sweetness, while brown sugar gives a hint of caramel. Vegetable oil ensures a tender crumb. Eggs bind everything together, and vanilla extract adds aroma. - 1/2 cup all-purpose flour - 1/2 cup rolled oats - 1/3 cup brown sugar, packed - 1 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted The streusel topping gives a crunchy texture. All-purpose flour and oats create a hearty mix. Brown sugar adds sweetness and chewiness. Cinnamon enhances the cake’s spice profile. Melted butter helps blend these ingredients into a crumbly topping that contrasts with the soft cake. - Preheat your oven to 350°F (175°C). - Grease and flour a 9-inch round cake pan or line it with parchment paper. - In a large bowl, mix the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until the mix is smooth and combined. - In a separate bowl, combine the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until the mixture is smooth and creamy. - Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should have small lumps. - Pour half of the cake batter into the prepared pan. - Sprinkle half of the streusel topping over the batter. - Pour the rest of the batter into the pan, then finish with the remaining streusel topping. - Place the cake in the preheated oven. Bake for 40–45 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. - Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Serve warm or at room temperature for the best taste. - Alternative flours and sugars: You can swap all-purpose flour for almond flour or coconut flour. Whole wheat flour works well too. Use coconut sugar or maple sugar in place of granulated sugar for a different taste. - Vegan or gluten-free options: For a vegan cake, replace eggs with flax eggs or applesauce. Use gluten-free flour blends if you need a gluten-free treat. - Avoiding overmixing: Mix the batter until just combined. Some lumps are okay. This keeps the cake light and fluffy. - Measuring ingredients correctly: Use a kitchen scale for accuracy. When measuring flour, spoon it into the cup and level off with a knife. This prevents a dense cake. - Dusting with powdered sugar: After the cake cools, dust the top with powdered sugar. This gives it a lovely look. - Serving suggestions with toppings: Serve with whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon on top adds a nice touch. {{image_2}} You can change the taste of your pumpkin streusel coffee cake in fun ways. Adding nuts like walnuts or pecans gives a nice crunch. You could also mix in chocolate chips for a sweet surprise. If you want more spice, try adding cardamom or allspice. These spices will make the cake even more delicious and cozy. Seasonal fruits can brighten up your cake. Adding cranberries gives a tart twist, perfect for fall. You can also use apples or pears for a sweet touch. For a Halloween treat, consider adding orange zest. For Thanksgiving, sprinkle in some chopped nuts or extra cinnamon for warmth. If you want a healthier cake, you can reduce the sugar. Try using natural sweeteners like honey or maple syrup instead. These options can add unique flavors too. You can also replace vegetable oil with Greek yogurt. This swap keeps the cake moist while cutting back on fat. To keep your coffee cake fresh, store it in an airtight container. This helps retain moisture and flavor. Place it at room temperature, away from direct sunlight. If you want to keep it for longer, you can refrigerate it. Just remember, refrigeration can dry it out a bit. To freeze the cake, first, let it cool completely. Wrap it tightly in plastic wrap, then place it in a freezer bag. This prevents freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, thaw the cake in the fridge overnight. For a warm treat, reheat it in the oven at 350°F for about 10 minutes. At room temperature, the coffee cake stays fresh for about three days. After that, it may start to dry out. If you see any mold or if it smells off, it’s best to toss it. Always check for these signs to ensure you enjoy it at its best. Yes, you can use fresh pumpkin. First, get a small pumpkin. Cut it in half and scoop out the seeds. Roast the halves in the oven at 350°F for about 45 minutes. Once soft, scoop out the flesh. Blend it until smooth. You need about 1 cup of fresh pumpkin for this recipe. Fresh pumpkin adds a nice texture and flavor. To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. Look for a golden-brown top and a slight spring when you touch it. These are good signs, too. Yes, you can prepare this coffee cake ahead of time. Bake the cake and let it cool completely. Then, wrap it tightly in plastic wrap. Store it in the fridge for up to three days. To reheat, place it in a warm oven for about 10-15 minutes. This keeps the cake moist and tasty. This blog covered how to make a delicious coffee cake. We explored the ingredients, from dry to wet and streusel. I shared step-by-step instructions for mixing, baking, and serving. We also discussed tips for ingredient swaps and ways to make variations. Finally, I included storage tips to keep your cake fresh. Remember, baking is about experimenting and having fun. Try out new flavors or make it healthier. Enjoy your baking journey and make this coffee cake your own!

Bakery-Style Pumpkin Streusel Coffee Cake

Indulge in the rich flavors of bakery-style pumpkin streusel coffee cake that brings a taste of fall to your table! This cozy recipe combines warm spices and creamy pumpkin puree, topped with a delicious streusel for the perfect crunch. Easy to make in just an hour, it's ideal for gatherings or your morning coffee. Click through to discover the full recipe and treat yourself to a slice of this delightful cake!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup pumpkin puree

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

Streusel Topping:

1/2 cup all-purpose flour

1/2 cup rolled oats

1/3 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      Combine Wet Ingredients: In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.

        Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; the batter should be slightly lumpy.

          Prepare Streusel: In a separate bowl, combine flour, rolled oats, brown sugar, and cinnamon. Drizzle the melted butter over the mixture and mix until crumbly.

            Layer and Add Topping: Pour half of the coffee cake batter into the prepared pan. Sprinkle half of the streusel topping over it. Pour the remaining batter on top and finish with the rest of the streusel topping.

              Bake: Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 slices

                    - Presentation Tips: Dust the top of the coffee cake with powdered sugar and add a sprinkle of cinnamon for a beautiful finishing touch. Serve with a side of whipped cream for an indulgent treat!