Ingredients and Weight:
- All-purpose flour: 2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ginger powder: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Granulated sugar: 1 cup
- Packed light brown sugar: 1 cup
- Softened unsalted butter: 1/2 cup
- Large eggs: 2
- Pure pumpkin puree: 1 cup
- Buttermilk: 1 cup
For the Brown Sugar Glaze:
- Powdered sugar: 1 cup
- Packed light brown sugar: 1/2 cup
- Milk: 1-2 tablespoons
- Vanilla extract: 1 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger powder, and salt.
- In a large bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking dish.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the coffee cake is baking, make the brown sugar glaze. In a small bowl, whisk together the powdered sugar, brown sugar, milk, and vanilla extract. Add more milk if needed to reach a pourable consistency.
- Once the coffee cake is done baking, let it cool for a few minutes before pouring the glaze over the top.
Nutritional Information:
- Calories: 350
- Fat: 15 grams
- Saturated Fat: 7 grams
- Cholesterol: 75 milligrams
- Sodium: 240 milligrams
- Carbohydrates: 55 grams
- Dietary Fiber: 2 grams
- Sugars: 30 grams
- Protein: 4 grams
Dish Characteristics:
- Moist and flavorful coffee cake with a pumpkin spice flavor
- Topped with a sweet and sticky brown sugar glaze
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This pumpkin coffee cake is absolutely delicious! The flavors are perfect, and the glaze is the perfect finishing touch."
- "I've made this recipe several times, and it always turns out great. It's a favorite with my family and friends."
- "This coffee cake is the perfect fall treat. It's warm, comforting, and full of pumpkin spice flavor."
Special Precautions and Tips:
- Be sure to use pure pumpkin puree and not pumpkin pie filling.
- Do not overmix the batter, as this can result in a tough coffee cake.
- Let the coffee cake cool for a few minutes before pouring the glaze over the top, or the glaze will melt and run off.
