Recipe and photos by Melissa from (@seasonserveblog).
Fall has arrived here in Victoria, and what better way to celebrate than with a pumpkin spice recipe?!
This Pumpkin Spice Coffee Cake is the perfect fall recipe and can be enjoyed for breakfast, dessert, or even an afternoon snack with coffee or tea. The cake is super soft and moist thanks to pureed pumpkin, and the streusel topping adds a bit of crunch. The addition of a maple glaze really makes this a celebratory fall dessert!
Baking with seasonal ingredients
The base of this Pumpkin Spice Coffee Cake is made with simple baking ingredients that you likely already have in your pantry. A few seasonal additions (and a secret ingredient!) really help to modify this recipe and make it perfect for the fall season.
- Pureed Pumpkin. You can make your own pureed pumpkin from scratch or buy it from a can. Just ensure that you do not buy canned pumpkin pie filling—that is a whole different ingredient!
- Pumpkin Spice Mix. Again, you can buy pre-mixed pumpkin spice at the grocery store, but it is also super simple to make your own blend and customize it to your taste. I provide my tried-and-true pumpkin spice mix recipe down below!
- Greek Yogurt. This might be an unexpected ingredient to use in baking, but the tanginess of the greek yogurt really makes this coffee cake taste extra delicious and stay moist. Plus, it also helps to activate the baking soda and baking powder and will help the cake rise.
Homemade pumpkin spice mix
If you have a good spice collection, it is likely that you can make your own pumpkin spice mix at home. I like to make a big batch of this spice mix at the beginning of every season for use in baking and to add to coffee. Simply mix all the spices together and store in a glass jar. You will have plenty to last you the entire season!
- 6 tablespoons ground cinnamon
- 3 tablespoons ground ginger
- 3 tablespoons ground nutmeg
- 2 teaspoons ground clove
I hope that you enjoy this Pumpkin Spice Coffee Cake recipe this fall! Don’t forget to tag #TastingVictoria and #SeasonServeBlog on social media to show off your creation!
Recipe: Pumpkin Spice Coffee Cake
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
For the Streusel Topping:
- 5 tablespoons (70 g) salted butter, at room temperature
- ½ cup (75 g) flour
- ⅓ cup (75 g) brown sugar, packed
- ½ teaspoon Pumpkin Spice Mix (see recipe above)
For the Cake:
- 3 cups (408 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 2 teaspoons (8 g) baking soda
- 1 tablespoon Pumpkin Spice Mix
- ¾ cup (170 g) salted butter, at room temperature
- ½ cup (120 g) granulated white sugar
- ¼ cup (52 g) dark brown sugar
- 1 large egg
- 1 cup (270 g) pureed pumpkin
- ½ cup Greek yogurt, unsweetened
- ¼ cup 2% milk
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 tablespoon pure maple syrup
- ¾ cup icing sugar
- Preheat the oven to 375 degrees F. Lightly grease a 9-inch round spring-form baking tin with butter and set aside.
- Make the streusel by combining all the ingredients in a small bowl. Use your fingers to mix the butter thoroughly into the rest of the ingredients. The streusel should be moist and should form large clumps easily. Set aside for now.
- In a large bowl, combine the flour, baking soda, baking powder, and Pumpkin Spice Mix, and mix to combine.
- In a separate large bowl, combine the butter, brown sugar, and white sugar together. Beat using a stand mixer (or handheld mixer) until the butter and sugars are incorporated and are light and fluffy.
- Add the egg to the butter and sugar mixture and beat until the egg is fully combined. Then add in the pureed pumpkin, Greek yogurt, milk, and vanilla. Beat until fully combined.
- Add half of the dry mixture into the wet mixture and mix until combined. Add in the remaining dry mixture and mix until the batter just comes together and there are no more floury steaks in the batter. Do not overmix.
- Pour the batter into the baking tin and top evenly with the streusel topping.
- Bake in the oven for 55-60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let the cake cool for 10 minutes, then remove it from the spring-form tin. Let cool for 30 minutes.
- Combine the maple syrup and icing sugar in a small bowl and mix to combine until a thick (but runny) icing forms. If the icing is too thick, add a bit more maple syrup, and if it’s too thin, add more icing sugar. Drizzle the maple glaze over the cake before cutting and serving.