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Author:
Franco Salzillo
The only thing better than a warm cup of coffee is enjoying it with a slice of coffee cake. I mean, this type of cake was born to make coffee time more enjoyable! Now, not all coffee cakes are created equal. There are many types of coffee cake out there and you can make most of them at home pretty easily.
Ultimately, I have a new favorite coffee cake, one I often make for the cold season, and that’s the pumpkin coffee cake. Heartwarming and beautifully seasoned with cinnamon and nutmeg, this is one of those bakes that taste like home. With a nice creamy latte or a foamy cappuccino, this cake feels just right, and it will keep you warm and cozy even on the chilliest evenings.
This coffee cake starts like most cakes, with flour, sugar, eggs, baking soda, baking powder, and a pinch of salt — you know the drill. When you add the pumpkin purée, though, magic happens!
And you know what goes great with pumpkin purée? Cinnamon and nutmeg, of course. Together, they turn this coffee cake into a seasonal specialty that goes great with other holiday specials, like a pumpkin spice latte and the likes. You must agree that fall flavors are the most comforting, especially when cold outside. This coffee cake will make you feel warm inside, guaranteed.
Pumpkin spice lattes are fantastic with our pumpkin coffee cake, but you can also serve it with a dab of whipped cream on the side, especially if home whipped! And if it’s too late for coffee, a warm glass of milk will make you feel tightly tucked and cared for.
Preheat the oven to 350° and grease a loaf pan.
In a mixing bowl, add the all-purpose flour, sugar, baking soda, baking powder, salt, ground cinnamon and ground nutmeg. Combine with a whisk.
In a second bowl, combine the eggs, pumpkin purée, canola oil and water. Slowly fold in the dry ingredients and mix until you get a smooth batter.
Pour the batter into the loaf pan. Bake for 1 hour or until cooked through.
Let the coffee cake cool down before unmolding.
Serve with your favorite coffee.
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