Description
A deliciously moist pumpkin spice coffee cake that combines the flavors of pumpkin, cinnamon, and nutmeg, perfect for fall gatherings or a cozy afternoon treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the softened butter, pumpkin puree, eggs, and vanilla extract to the dry ingredients and mix until well combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For an extra touch, top with cream cheese frosting or a dusting of powdered sugar.
- This cake can be stored in an airtight container for up to 3 days.
- Feel free to add chocolate chips for a sweeter variation.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg