Try a new recipe: Pumpkin Spice Coffee Cake

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Posted on October 3, 2022 Posted by Athena Scalzi

I’m someone who’s a big fan of seasonal flavors. I like eggnog in winter, floral flavors in spring, fresh watermelon and tomato in summer, and of course pumpkin spice and warm apple flavors in fall. So this Pumpkin Spice Coffee Cake from Handle the Heat seemed perfect. Plus, everything I’ve made of her has been bangers, so I was excited to try this recipe.

Here’s everything you need:

Athena ScalziJust kidding! Butter and a can of pumpkin puree completely took my forgetful self out of the picture. Even though it’s a PUMPKIN spice coffee cake. So, just pretend there’s a 3 Tbsp stick of butter and a large can of pumpkin puree in the photo, okay? Many Thanks.

I didn’t actually have to buy anything for this recipe! I literally had everything on hand, which was surprising because I don’t usually have pecans and sour cream is a pretty volatile item in my household as well. I had bought the pecans for a salad I made a while back, but it’s definitely the first time I’ve had something like this on hand in a while. As for the pumpkin puree, I bought several cans as soon as I saw it in stores so I can make seasonal stuff for the next few weeks. This was my last can though, so I’ll have to refill soon.

First thing I had to do was make the sprinkles. All that was required was to melt the butter in a bowl and add the flour, brown sugar, cinnamon, and pecans. I just used a fork to mix it together and got this:

A glass bowl with the brown sugar and pecan crumble mixture.

Easy enough!

Then came the dry ingredients, which I just threw into a bowl:

A white mixing bowl with the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, brown sugar, and white sugar.

I actually found the dry ingredients of this recipe interesting because I had to add the brown sugar and white sugar to the mix. In most recipes, sugar is added to butter, eggs, vanilla, and other wet ingredients. In my experience, it’s very rare for sugar to be included in the bowl of dry ingredients.

The wet ingredients were just pumpkin puree, oil, sour cream, and eggs:

A white mixing bowl with a bright orange mixture in it.  There is also a cream colored rubber spatula in the bowl with the mixture.

Another interesting thing about this recipe was that I had to add the wet ingredients to the dry ones. It’s usually the other way around, but here I even had to make a well in the middle of the dry ingredients to specifically pour in the wet ingredients. I’m not sure it really matters how you do it.

Anyway, it came together perfectly and I poured it into a parchment-lined 8×8 metal pan:

A square baking pan with the orange and coffee cake mixture.

After pouring it all in at once, I realized I should pour half in, then add half of the sprinkles, then add the other half of the batter, followed by the rest of the sprinkles. Since I poured everything in at once, I decided to put all the sprinkles on top! Easy enough to fix I thought.

And wouldn’t you know, it covered the top perfectly!

The orange and coffee cake mix is ​​now topped with a generous layer of pecan sprinkles.

I put it in the oven at 350 for 35 minutes. My house started smelling absolutely amazing and I finally pulled this beauty out of the oven:

The ready baked Pumpkin Spice Coffee Cake sitting on the stove.

Well I guess you can’t really see what it looks like as it’s mostly just sprinkles.

While it was cooling I made the maple frosting which was literally just powdered sugar and maple syrup. I used domino powdered sugar and crown maple syrup and whisked them together in a small bowl:

A small glass bowl with a light beige frosting mix in it.  A small whisk sits in the bowl with the glaze.

Definitely doesn’t look that impressive, but when I put it on top of the freshly cut coffee cake it looked damn good.

Three squares of coffee cake with maple frosting drizzled on top, sitting on a black plate.

This coffee cake was literally fan-flipping-tastic. I really had to sit and think if that coffee cake was the best thing I’ve ever made. And frankly, it could be. It was warm, perfectly seasoned, wonderfully sweet, incredibly moist from the sour cream. That’s said often, and I mean it a lot ofbut it tasted like fall.

Five squares of glazed coffee cake arranged in a single layer on a black plate.  Behind it sits a cookie jar and a dark red crocheted pumpkin.

I really can’t recommend this recipe enough, it was surprisingly easy and the results are just amazing.

Both of my parents tried the cake and said it was super good and my friend who I gave it to asked if I bought it from a real bakery.

This cake is an easy way to impress your friends, family, co-workers, even strangers will be blown away by this delicious coffee cake. I made another batch like two days later. I’ll probably be making a few more over the next few months. The recipe says I can just double it in a 13×9 and add about five minutes to the cook time, so I might try that next time.

Do you like pumpkin spice? Are you a fan of coffee cakes? Let me know in the comments and have a great day!

-AMS

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