Description
A delightful pumpkin coffee cake with warm spices, perfect for autumn gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped walnuts or pecans for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, oil, sugar, eggs, and vanilla.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top.
- (Optional) Sprinkle with chopped nuts for a crunchy topping.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing from the pan.
Notes
Serve warm, optionally with a scoop of vanilla ice cream. Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American