Get ready to transform your kitchen into a cozy autumn paradise with this irresistible Pumpkin Swirl Coffee Cake that promises to tantalize your taste buds and fill your home with the most incredible warm, spicy aroma! Whether you're a pumpkin enthusiast or just looking for the perfect weekend breakfast treat, this recipe will become your new seasonal obsession. Imagine cutting into a moist, cinnamon-infused cake with stunning swirls of pumpkin and a crunchy nutty topping that will make your morning coffee feel like a gourmet experience.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup brown sugar (for topping)
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until thoroughly combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition to ensure complete incorporation.
- Mix in the pumpkin puree until the batter is smooth and evenly colored.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- In a small bowl, mix brown sugar and chopped nuts (if using) to create a topping. Sprinkle this mixture evenly over the batter.
- Use a knife to create swirl patterns by gently dragging it through the batter and topping in a zigzag motion.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15-20 minutes before cutting into squares.
- Serve warm or at room temperature. Optional: dust with powdered sugar or drizzle with glaze before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Swirl Technique: When creating swirls, use a clean knife and make gentle, slow movements to create beautiful marble-like patterns.
- Check for Doneness: Always use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool in the pan for at least 15 minutes to help it set and make cutting easier.
- Storage Hack: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 65mg
