This Amish pumpkin coffee cake is a moist and indulgent dessert that’s perfect for autumn. Easy to make, it’s a family-friendly treat your loved ones will adore. With warm spices and a crunchy topping, this cake is a great addition to your table right now.
Table of Contents
Why This Amish Pumpkin Coffee Cake is a Must-Try
Perfect Autumn Flavors
As the leaves turn and cooler air settles in, the flavors of pumpkin, cinnamon, and nutmeg become irresistible. This Amish pumpkin coffee cake captures that essence, bringing warmth and comfort to your home. Each bite is filled with the familiar tastes of fall, making it a seasonal favorite.
Moist and Tender Texture
The cake base is incredibly moist and tender, thanks to the pumpkin puree and buttermilk. This delightful combination ensures that every slice melts in your mouth. It’s the kind of cake that feels like a warm hug on a chilly day.
Deliciously Crunchy Streusel Topping
The crunchy streusel topping adds a perfect contrast to the soft cake. With a blend of brown sugar, graham cracker crumbs, and pecans, it provides a nutty sweetness that complements the rich pumpkin flavor beautifully. This texture elevates the cake, making it simply irresistible.
Crafting Your Perfect Amish Pumpkin Coffee Cake
Gathering Your Ingredients
To make this delicious coffee cake, you’ll need a few simple ingredients. Gather all-purpose flour, baking powder, baking soda, brown sugar, pumpkin pie spice, and pumpkin puree. Don’t forget the buttermilk, eggs, and vanilla extract for that moist, flavorful base. For the streusel, have brown sugar, white sugar, cinnamon, crushed graham crackers, and pecans ready.
Preparing the Crumbly Streusel Topping
Start by mixing the dry ingredients for the streusel: 1/4 cup each of brown sugar and white sugar, along with a teaspoon of cinnamon, flour, and graham cracker crumbs. Add chopped pecans if you want that extra crunch. Finally, stir in melted butter until the mixture looks crumbly.
Mixing the Moist Cake Batter
In a separate bowl, whisk together the dry cake ingredients. Combine flour, baking powder, baking soda, brown sugar, salt, and spices. In another bowl, beat the eggs until fluffy, then add pumpkin puree, oil, buttermilk, and vanilla. Mix this well before gently combining with the dry ingredients.
Assembling and Baking Your Coffee Cake
Spread the batter evenly into a well-greased 9×13 inch baking pan. Sprinkle the streusel topping generously over the batter and press it down lightly. Bake at 350°F for 28-32 minutes, until a toothpick comes out clean. Let it cool for a few minutes before serving to enhance those delightful flavors.
Essential Tips for Baking Success
The Best Pumpkin for Your Cake
For the best results, use canned pumpkin puree, avoiding pumpkin pie filling. You can also use fresh pumpkin or butternut squash, but make sure to drain any excess liquid. This choice ensures a perfectly moist cake.
Making Your Own Buttermilk Substitute
If you don’t have buttermilk on hand, making a substitute is easy. Add 2 tablespoons of lemon juice or vinegar to 1 cup of whole milk and let it sit for about 5 minutes. This will create a tangy mixture similar to buttermilk.
Understanding the “Coffee Cake” Name
It’s important to note that coffee cake doesn’t contain coffee. Instead, it’s designed to be enjoyed alongside your favorite cup of coffee, making it a lovely addition to brunch or afternoon tea.
Optional Add-ins for Extra Flavor
Feel free to mix in a handful of chopped pecans or walnuts into the batter for added texture. You can even get creative with chocolate chips or dried cranberries for a sweet twist!
Storing and Serving Your Coffee Cake
How to Store Leftovers
This coffee cake can be stored at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week, or freeze it in an airtight container for later enjoyment.
Serving Suggestions for Any Occasion
Amish pumpkin coffee cake is perfect for gatherings, coffee dates, or even as a sweet treat after dinner. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.
FAQs
What ingredients do I need for amish pumpkin coffee cake?
You will need all-purpose flour, baking powder, baking soda, brown sugar, pumpkin puree, buttermilk, eggs, and spices. Additionally, for the streusel topping, gather sugars, cinnamon, graham cracker crumbs, and optional pecans.
How do I make amish pumpkin coffee cake step by step?
Start by preparing the streusel topping, then mix the dry and wet ingredients separately. Combine them gently, spread the batter in a greased pan, top with streusel, and bake at 350°F for 28-32 minutes.
Can I make amish pumpkin coffee cake ahead of time?
Yes, you can make it ahead of time. It stores well at room temperature for 2 days, in the fridge for a week, or can be frozen for later.
How should I store leftover amish pumpkin coffee cake?
Store leftovers at room temperature for up to 2 days, refrigerate for up to a week, or freeze in an airtight container for longer storage.
Related Recipes to try
- Cake
- Peach Cake
- Nutty Golden Cake With A Crunchy Topping
- Gulab Jamun Rabdi Box Cake
- Pisces Cake
- Yellow Cupcakes
Conclusion
This Amish pumpkin coffee cake is not just a delicious dessert; it’s a way to celebrate the flavors of fall with your loved ones. For more delightful recipes, check out our Pinterest page for inspiring ideas. Enjoy this treat with your favorite warm beverage and savor every bite!
Amish Pumpkin Coffee Cake: A Delightful Treat
Equipment
- 9×13-inch baking dish
- Mixing bowls
- whisk
- Measuring cups and spoons
- toothpick
Ingredients
Streusel Topping
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 tsp ground cinnamon
- ¾ cup all-purpose flour
- ¾ cup crushed graham cracker crumbs
- ¾ cup chopped pecans optional
- ½ cup melted butter
Cake
- 2 ¼ cups all-purpose flour
- 1 ¼ tsp baking powder
- 1 tsp baking soda
- ½ cup brown sugar
- 1 tsp salt
- 2 ½ tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 2 large eggs
- 1 ½ cups pumpkin puree not pumpkin pie mix
- ½ cup canola or vegetable oil
- ¾ cup buttermilk or Greek yogurt
- 2 tsp vanilla extract
Instructions
- Prepare the streusel topping by mixing the brown sugar, white sugar, cinnamon, flour, graham cracker crumbs, and optional pecans. Stir in the melted butter until the mixture is crumbly.
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, salt, pumpkin pie spice, and cinnamon for the cake.
- In a separate bowl, beat the eggs until they are fluffy. Then, mix in the pumpkin puree, oil, buttermilk (or Greek yogurt), and vanilla extract until well combined.
- Gently combine the wet cake ingredients with the dry cake ingredients until just mixed. Be careful not to overmix.
- Spread the cake batter evenly into a greased 9×13 inch baking pan.
- Sprinkle the prepared streusel topping evenly over the cake batter and press it down lightly.
- Bake for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the coffee cake to cool in the pan for a few minutes before serving.