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- 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - ½ tsp salt - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1 cup canned pumpkin puree - ½ cup buttermilk - 1 tsp vanilla extract - ½ cup walnuts or pecans, chopped - 9-inch round cake pan - Parchment paper (optional) - Mixing bowls - Whisk - Knife or skewer - Wire rack Let’s dive into the ingredients for this Pumpkin Coffee Cake with Cinnamon Swirl. Each component plays a key role in flavor and texture. For the main ingredients, you need flour, baking powder, and baking soda. These create the cake’s structure. Salt, cinnamon, and nutmeg add warmth and spice. Unsalted butter and brown sugar make the cake rich and sweet. Eggs help bind everything together. Canned pumpkin puree keeps the cake moist. Buttermilk brings a slight tang, while vanilla adds depth. You can choose to add walnuts or pecans for some crunch. They give a nice contrast to the soft cake. As for equipment, a 9-inch round cake pan is perfect for this recipe. You can line it with parchment paper for easy removal. Basic mixing bowls and a whisk help combine your ingredients. You’ll also need a knife or skewer for the swirling effect. Finally, a wire rack cools your cake once it’s baked. With these ingredients and tools, you’re ready to make a delightful Pumpkin Coffee Cake! First, preheat your oven to 350°F (175°C). This is key for even baking. Next, grease a 9-inch round cake pan. You can also use parchment paper for easy removal. In a medium bowl, combine the dry ingredients. Whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Set this bowl aside for later. In a large bowl, cream ½ cup of softened unsalted butter and 1 cup of packed brown sugar. Mix for about 3 to 4 minutes until it becomes light and fluffy. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 cup of canned pumpkin puree, ½ cup of buttermilk, and 1 teaspoon of vanilla extract. Mix until everything is well combined. Slowly add the dry mixture to the wet mixture. Stir just until combined. Overmixing can make the cake tough. If you like, fold in ½ cup of chopped walnuts or pecans for added texture. Next, make the cinnamon swirl. In a small bowl, mix ¼ cup of packed brown sugar, 1 teaspoon of ground cinnamon, and 2 tablespoons of melted butter. Stir until you get a paste. Pour half of the cake batter into your prepared pan. Spread the cinnamon mix over the batter. Then, top it with the remaining batter. Use a knife or skewer to gently swirl the cinnamon mix into the batter. This creates a lovely marbled effect. Bake the cake for 35 to 40 minutes. Check with a toothpick; it should come out clean when done. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy the delightful aroma filling your kitchen! To bake a perfect pumpkin coffee cake, follow these tips: - Always measure flour correctly. Use a spoon to fill the measuring cup, then level it off. - Make sure your butter is softened but not melted. This helps create a light texture. - Mix the wet and dry ingredients separately. This prevents overmixing, which can make the cake dense. - Use fresh baking powder and baking soda. Old leavening agents can cause the cake to rise poorly. Keeping your cake moist is key. Here’s how: - Use canned pumpkin puree for moisture. It adds flavor and keeps the cake soft. - Do not overbake. Start checking for doneness a few minutes early. A toothpick should come out clean but not dry. - Adding buttermilk improves moisture. The acidity helps keep the cake tender. While the cake is tasty on its own, you can add fun toppings: - Cream cheese frosting makes a great addition. It adds a tangy balance to the sweet cake. - A sprinkle of powdered sugar gives a nice touch. It adds sweetness without overpowering the cake. - Chopped nuts on top can give a crunchy texture. Walnuts or pecans work well. - Serve with whipped cream for a cozy finish. It pairs perfectly with the pumpkin flavor. {{image_2}} You can make this pumpkin coffee cake gluten-free. Use a gluten-free flour blend that works cup-for-cup. Make sure it has xanthan gum for the right texture. This swap keeps the cake soft and tasty, just like the original. Walnuts and pecans add great crunch. You can mix and match these nuts. If you want a nut-free cake, skip the nuts altogether. The cake remains moist and delicious without them. You could also use chocolate chips for a sweet twist. To make this cake vegan, swap eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water per egg. For buttermilk, use plant-based milk with vinegar or lemon juice. This makes a great vegan version that everyone will love! To keep your pumpkin coffee cake fresh, store leftovers in an airtight container. This will help it stay moist. Place the container in the fridge. The cake can last up to five days this way. If you notice any changes in texture or smell, it's best to discard it. Freezing is a great option if you want to save some cake for later. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. Label it with the date. The cake can be frozen for up to three months. When you're ready to enjoy it, just pull it out and let it thaw in the fridge overnight. To reheat your cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet. Cover it loosely with foil to prevent it from drying out. Heat for about 10-15 minutes. If you want a quick option, you can use the microwave. Just warm a slice for about 15-20 seconds. Enjoy it warm for the best taste! Yes, you can use fresh pumpkin. Just cook and mash it well. This gives a richer taste. Fresh pumpkin can have more water, so drain it if it's too wet. You can make a quick buttermilk substitute. Just mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will give you a nice tangy flavor. The cake lasts about three to four days at room temperature. Keep it in an airtight container. This helps keep it moist and fresh. Yes, you can make this cake in advance. Bake it, let it cool, and store it properly. You can keep it in the fridge for up to a week. Just warm it up before serving for the best taste. We covered the ingredients, steps, and tips for making your cake. I shared options for how to adapt your recipe to fit dietary needs. You learned the best ways to store leftovers and keep your cake fresh. These tips ensure a delicious experience every time you bake. Remember, baking is a fun journey of learning and creativity! Enjoy your delicious cake and don’t hesitate to try new variations. Happy baking!

Pumpkin Coffee Cake with Cinnamon Swirl

Indulge in the warmth of fall with this delicious Pumpkin Coffee Cake with Cinnamon Swirl! This easy recipe combines rich pumpkin flavor with a delightful cinnamon swirl to create a perfect treat for breakfast or dessert. Discover the simple steps to make this cozy cake and impress your family and friends. Click through now to get the full recipe and bring the taste of autumn into your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 cup canned pumpkin puree

½ cup buttermilk

1 tsp vanilla extract

½ cup walnuts or pecans, chopped (optional)

For the Cinnamon Swirl:

¼ cup brown sugar, packed

1 tsp ground cinnamon

2 tbsp unsalted butter, melted

Instructions
 

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

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree, buttermilk, and vanilla extract until well combined.

          Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix. Fold in the chopped nuts if using.

            In a small bowl, prepare the cinnamon swirl by combining the brown sugar, ground cinnamon, and melted butter. Mix well until a paste forms.

              Pour half of the batter into the prepared cake pan. Evenly spread the cinnamon swirl mixture over the batter, then top with the remaining cake batter.

                Using a knife or skewer, gently swirl the cinnamon mix into the cake batter to create a marbled effect.

                  Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8-10 slices