A beautifully spiced pumpkin coffee cake. Perfect with a hot mug of coffee or tea while curled up in your favorite sweater.
There is nothing better than a home-baked treat during the fall months. The warm scents of cinnamon and ginger swirling in the air as the outside shines with bursts of yellow, orange, and red leaves are nearly impossible to resist.
It is officially coffee cake season. And what better way to celebrate than pumpkin coffee cake served with your favorite coffee, tea, or hot toddy?
Since I loved the crumble in the apple crumble I shared not too long ago, I decided to reuse it for the streusel in this pumpkin coffee cake. The only changes I made were the ratio of brown and granulated sugar and upping the spice levels a bit more.
Now, the streusel has an even deeper cinnamon flavor with a nice hint of ginger and cardamom. Cardamom is one of my favorite spices, and I include it as a part of my own personal autumn spice blend. If you cannot find cardamom or do not enjoy it, please feel free to omit it entirely. The cake will still be as delicious as ever.
The pumpkin coffee cake is just beautiful. It has a really nice crumb texture and is moist without being overly dense. It’s forgiving, so if you happen to have an oven that runs hot or accidentally over bake by a couple of minutes, it won’t dry out completely (within reason, of course).
Storing Your Pumpkin Coffee Cake
Store your coffee cake in an airtight container for up to a week. I will occasionally keep my cake in its baking pan and wrap it tightly in durable plastic wrap, but it will last only about 5 days like this.
You can freeze your pumpkin spice coffee cake for up to a month if you store it in an airtight container. To thaw, please leave it in the container in the refrigerator overnight. From there, let it come to room temperature inside the container.