Pumpkin Coffee Cake Recipe

Finally, the temperatures are cooling and it feels like fall. As soon as we have our first cold snap, like magic, I’m in the mood for all things pumpkin. Pumpkin is not just for pie anymore! This delicious bright orange ingredient is packed with potassium, vitamin C, fiber, and antioxidants. Some of my favorite baked goods featuring pumpkin are Pumpkin Madeleines, Pumpkin Muffins, and now, my new recipe for Pumpkin Coffee Cake.

This irresistible cake is simple to make, just start by adding the crumble ingredients to a bowl and mix with a fork or your hands until it is crumbly.

Making the batter is straightforward; cream the butter and sugar together with a hand mixer, add the wet ingredients, and mix until fluffy, add the dry ingredients, and don’t over-mix! If you overmix, you activate the glutens in the flour and your cake could be tough.

I added tons of walnuts to this recipe because I love the rich flavor and the crunch it gives this moist, flavor-packed cake.

Recently, I learned about a company called Better Walnuts, which has been farming walnuts for over 50 years. Better Walnuts is a family business, dedicated to farming their walnut orchard with no fungicides, or pesticides and they never bleach their walnuts. You can see how huge and beautiful their walnuts are in this photo. If you’d like to order nuts, fresh from the orchard, and just in time for baking season, just Click this Link.

Once the batter is in the pan, sprinkle the crumble on the cake and it’s ready for the oven!

Just look at this cake!!

So good and it screams fall!

Happy Baking and I hope you love the recipe!

I have a few seats left for my Provencal 4-Course Lunch cooking class, this Friday, October 20th, from 10:30-1:00. What’s on the menu?
Amuse Bouche from the Chef
Creamy Potato and Leek Soup
Vegetable and Beef Farci Trio with Tomato Confit
Provencal Cheese Course
Apple and Almond Tart
Register NOW! to enjoy sumptuous dishes and a French-style lunch with wine…what a fantastic way to start an October weekend!

AND

Details for September in Provence 2024 will be available for the waitlist in the next few days. If you are considering a trip with A Taste of Paris, be sure to join the WAITLIST now, so you will be the first to see all of the glorious details of a magical trip to Southern France.

Pumpkin Coffee Cake

Batter

1 cup butter, softened

2 cups sugar

2 eggs

1 teaspoon vanilla

½ teaspoon almond extract

1 15-ounce can of pureed pumpkin

1 ½ teaspoons cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

1 teaspoon ground ginger

½ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 cups flour

1 cup chopped walnuts

Crumble

¼ cup plus 1 tablespoon flour

1/3 cup oats

¼ cup sugar

4 tablespoons softened butter

½ teaspoon salt

½ teaspoon cinnamon

Pinch ground cloves

½ cup chopped walnuts

Prepare the crumble by mixing all ingredients with a fork or your hands and set aside. Preheat the oven to 350 degrees and grease a 9×13 glass baking dish.  Make the batter by mixing flour, seasoning, and leavenings in a small bowl.  In a larger bowl, beat butter with the sugar, using an electric mixer.  Add eggs one at a time.  Add vanilla, almond extract, and pumpkin and mix until light and fluffy.    Fold dry ingredients into the wet ones and mix by hand just until combined.  Fold walnuts into the batter.  Fill the prepared baking dish with the batter.  Sprinkle crumble over the top and bake for 28-32 minutes until the cake is fluffy and beginning to brown.

Enjoy and happy Fall Y’all!

Lorie