Get ready to indulge in the warm, comforting flavors of fall with this delectable Pumpkin Gingerbread Coffee Cake! Perfectly spiced and irresistibly moist, this cake is not just a treat for your taste buds, but also a delightful way to elevate your coffee break or dessert table. With its rich pumpkin flavor and the warm kick of ginger, every bite feels like a cozy hug on a chilly day. Whether you're hosting a gathering or simply looking to satisfy your sweet tooth, this recipe will have everyone coming back for seconds. Don’t miss out on the secret to making this scrumptious cake that’s sure to become a seasonal favorite!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup chopped walnuts (optional)
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 covered for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt until well combined and free of lumps.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gently fold in the pumpkin puree until the mixture is smooth and evenly combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake tough.
- If using, fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into squares and serve. Optional: dust with powdered sugar or top with a cream cheese glaze for extra indulgence.
Tips
- Prep Ahead: To save time, measure out your dry ingredients the night before and store them in an airtight container. This way, you can whip up the batter in no time!
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle!
- Add Flavor Variations: Experiment with spices! A pinch of nutmeg or cloves can enhance the flavor profile and add a unique twist to your cake.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick should come out clean or with a few moist crumbs.
- Serve Warm: This cake is delightful served warm, especially with a dusting of powdered sugar or a drizzle of cream cheese glaze for that extra touch of sweetness.
- Storage Tips: Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It also freezes well—just wrap it tightly in plastic wrap!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
