Pumpkin Spice Coffee Cake

AKA Pumpkin Spice Latte Cake

You guysssss. It’s that time of year again! Pumpkin Spice EVERYTHING!!! I know it’s not cool to like pumpkin spice anymore, but I still do. I say, give me all the pumpkin until Thanksgiving and then get it out of my life until next year, am I right???

This recipe is adapted from Smitten Kitchen’s pumpkin loaf. I bumped up the spice amount and added the crumb and filling to make it extra delicious. You’re gonna want to eat this everyday with your morning coffee, it’s that good. I love using pumpkin in different ways other than pie. The pumpkin keeps this cake super moist and a bright orange color. It’s perfect just sliced, or would be great toasted and lathered with some butter.

I am participating in a Chocolate competition tomorrow here in Denver, and cannot be more excited! It’s my first competition, and we have to create a plated dessert, bon bons, and a chocolate showpiece! I’ve NEVER made a showpiece, nor have any idea if I’m doing it correctly, but am still very excited. Wish me luck! Will post pictures next week. In the meantime, make this cake..

I’ve used a 9″x4″ loaf pan for this recipe, but feel free to use a 9″x 9″ or 8″x 8″ cake dish, just keep an eye on the bake time because it would be less.

Pumpkin Loaf

Pumpkin Puree 1 15-ounce can (1 ¾ cup)

Vegetable oil ½ cup

Eggs 3

Sugar 1 2/3 cups

Baking powder 1 ½ tsp

Baking soda ¾ tsp

Salt ¾ tsp

Cinnamon 1 ½ tsp

Nutmeg ¼ tsp

Ginger 1 ½ tsp

Allspice ½ tsp

Cloves 1/8 tsp

Flour 2 ¼ cups

Coffee Filling

Butter, softened 3 T (1.5 oz)

Cinnamon 1 ½ tsp

Ground coffee 1 ½ tsp

Flour ½ cup

Brown sugar ½ cup

Salt pinch

Crumb Topping

Butter, softened 5 T (2.5 oz)

Flour ¾ cup

Brown sugar ½ cup

Cinnamon 1 ½ tsp

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, sift together the flour, baking soda, baking powder, salt, and all spices together. In a standing mixer fitted with a paddle attachment, mix the oil, then sugar, then eggs. Once eggs are thoroughly combined, add pumpkin puree, then flour mixture. Set aside.

To make coffee filling, pulse all ingredients together in a food processor, or use your hands to mix until you’ve mixed the butter in completely.

Spray a 9”x4” loaf pan, add half of the pumpkin batter, then add the coffee filling crumble, and fill the rest with the remaining pumpkin batter. Use a knife or skewer to swirl pumpkin and coffee filling together.

Next, make the crumb topping. Pulse together all ingredients in a food processor or mix by hand. Cover the top of the loaf with all the crumbs.

Bake for 1 hour 20 – 1 hour 30 minutes. Use a toothpick or a knife and insert in center, if it comes out clean, you’re good to go!

Cool, slice, and enjoy!

Pumpkin Spice Coffee Cake

Pumpkin coffee cake with streusel filling
Servings: 1 loaf
Author: Saura Madani

Ingredients

Pumpkin Loaf

  • 1 can pumpkin puree (15 oz)
  • 3 eggs
  • 1 2/3 cup sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2 1/4 cups flour

Coffee Filling

  • 3 Tbsp butter, soft
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ground coffee
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 pinch salt

Crumb Topping

  • 5 Tbsp butter
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350 degrees F.
  • In a medium bowl, sift together the flour, baking soda, baking powder, salt, and all spices together. In a standing mixer fitted with a paddle attachment, mix the oil, then sugar, then eggs. Once eggs are thoroughly combined, add pumpkin puree, then flour mixture. Set aside.
  • To make coffee filling, pulse all ingredients together in a food processor, or use your hands to mix until you’ve mixed the butter in completely.
  • Spray a 9”x4” loaf pan, add half of the pumpkin batter, then add the coffee filling crumble, and fill the rest with the remaining pumpkin batter. Use a knife or skewer to swirl pumpkin and coffee filling together.
  • Next, make the crumb topping. Pulse together all ingredients in a food processor or mix by hand. Cover the top of the loaf with all the crumbs.
  • Bake for 1 hour 20 – 1 hour 30 minutes. Use a toothpick or a knife and insert in center, if it comes out clean, you’re good to go!
  • Cool, slice, and enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Subscribe for Newsletter

Don’t miss a recipe! Subscribe to get all the updates on my blog!

Scroll to Top