Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch square baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch square baking pan with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
3. In another mixing bowl, beat the softened butter until creamy. Add the pumpkin puree and beat until smooth.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk, and mix until just combined.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 9 servings.
Nutritional information:
Calories per serving: 300
Total fat: 12g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 250mg
Total carbohydrates: 44g
Dietary fiber: 1g
Sugars: 24g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use brown sugar instead of granulated sugar for a richer flavor.
- You can use buttermilk instead of regular milk for a tangier taste.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter for extra crunch.
- You can add raisins or dried cranberries to the batter for a fruity twist.
- You can top the cake with a cream cheese frosting for a decadent dessert.
Tips and tricks:
- Make sure to use room temperature butter for easier mixing.
- Don't overmix the batter, as it can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the pumpkin spice coffee cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the pumpkin spice coffee cake on a cake stand or plate, dusted with powdered sugar or cinnamon.
Garnishes:
You can garnish the cake with whipped cream, caramel sauce, or chopped nuts.
Pairings:
Serve the pumpkin spice coffee cake with a hot cup of coffee or tea for a cozy fall breakfast or dessert.
Suggested side dishes:
Pair the pumpkin spice coffee cake with fresh fruit, such as sliced apples or pears, for a balanced breakfast or snack.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of pumpkin puree or milk in the recipe.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe to prevent foodborne illness.
Food history:
Coffee cake is a classic American dessert that originated in the early 1900s. It is typically a sweet cake that is meant to be enjoyed with coffee or tea.
Flavor profiles:
This pumpkin spice coffee cake is warm and cozy, with a blend of cinnamon, ginger, and nutmeg that complements the pumpkin flavor.
Serving suggestions:
Serve the pumpkin spice coffee cake for breakfast, brunch, or dessert.
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