Imagine sinking your fork into a slice of pure autumn magic – a coffee cake so decadent, it'll make your taste buds do a happy dance! This Pumpkin Butter Coffee Cake is not just a dessert; it's a warm hug on a plate that transforms ordinary mornings into extraordinary culinary experiences. With its tender crumb, rich pumpkin flavor, and tantalizing aroma, this cake is about to become your new seasonal obsession that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter
- 1 cup pumpkin butter
- 2 large eggs
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper, ensuring the sides are slightly overhanging for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and no lumps remain.
- In a separate bowl, melt the unsalted butter and let it cool slightly. Add the pumpkin butter, eggs, and sour cream to the melted butter. Whisk these wet ingredients until smooth and fully incorporated.
- Pour the wet ingredient mixture into the dry ingredient mixture. Gently fold the ingredients together using a spatula, being careful not to overmix. Stop mixing as soon as the batter looks uniform and no dry flour streaks remain.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Use the back of a spoon to create a smooth, level surface.
- Optional: Create a simple streusel topping by mixing 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons cold butter, crumbling it over the top of the batter for added texture.
- Place the pan in the preheated oven and bake for 40-45 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to remove.
- Carefully lift the cake out of the pan using the parchment paper edges. Transfer to a wire rack and let it cool completely before slicing.
- Slice into 8 equal pieces. Serve at room temperature and optionally dust with powdered sugar or drizzle with a light glaze made from powdered sugar and milk.
Tips
- Room Temperature Matters: Ensure eggs, butter, and sour cream are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: Gently fold the wet and dry ingredients just until combined. Overmixing can lead to a tough, dense cake.
- Check Freshness of Spices: Use fresh cinnamon and nutmeg for the most vibrant flavor. Spices lose potency over time.
- Optional Streusel Enhancement: For extra texture, don't skip the optional streusel topping. It adds a delightful crunch.
- Cooling is Crucial: Allow the cake to cool completely before slicing to ensure clean, neat pieces.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Make it Ahead: This cake actually tastes even better the next day, as the flavors have time to meld together.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
