ohn Kanell pumpkin coffee cake recipe

                     pumpkin coffee cake recipe

Ingredients

For the cake:

• 2 cups (240 g) all-purpose flour Preppy Kitchen

• 2 tsp baking powder Preppy Kitchen

• 1 tsp baking soda Preppy Kitchen

• 2 tsp ground cinnamon Preppy Kitchen

• 1½ tsp ground ginger Preppy Kitchen

• ¼ tsp freshly grated nutmeg Preppy Kitchen

• 1 tsp salt Preppy Kitchen

• 1½ cups (300 g) granulated sugar Preppy Kitchen

• 1 (15-oz) can pumpkin puree Preppy Kitchen

• 1 cup vegetable oil (240 mL) Preppy Kitchen

• 4 large eggs Preppy Kitchen

• 2 tsp vanilla extract Preppy Kitchen

For the cream cheese frosting:

• ¾ cup (170 g) unsalted butter, room temperature Preppy Kitchen

• 8 oz (226 g) cream cheese, room temperature Preppy Kitchen

• 1 tsp vanilla extract Preppy Kitchen

• Pinch of salt Preppy Kitchen

• 3 cups (360 g) powdered sugar, sifted Preppy Kitchen

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Instructions

1. Preheat the oven to 350 °F. Butter and flour a 9×13-inch cake pan (or line with parchment). Preppy Kitchen

2. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg & salt. Preppy Kitchen

3. In another bowl, whisk together sugar, pumpkin puree, oil, eggs, and vanilla until smooth. Preppy Kitchen

4. Pour the wet mixture into the dry ingredients and stir just until combined (don’t over-mix). Preppy Kitchen

5. Pour the batter into the prepared pan and bake ~30 minutes (or until a toothpick in the center comes out with a few moist crumbs). Preppy Kitchen

6. Let the cake cool completely on a wire rack. Only then spread the cream cheese frosting. Preppy Kitchen

7. For the frosting: Beat the butter until smooth, add the cream cheese and beat until well combined (~2 min). Then add vanilla & salt, gradually add powdered sugar on low speed until incorporated, then medium speed until light & fluffy. Spread over the cooled cake. Preppy Kitchen

8. Serve & enjoy. Store in refrigerator (because of the cream cheese frosting) and let come to room temp before serving for best texture

If you’d like to make this more like a coffee-cake style (with a crumb topping/streusel & maybe a cinnamon swirl), here are some tweaks:

• After pouring half the batter into the pan, sprinkle a cinnamon-sugar layer (e.g., ½ cup brown sugar + 2 tsp cinnamon + ¼ cup flour) before dolloping the rest of the batter over.

• Top with a streusel: combine e.g., ¾ cup flour, ½ cup brown sugar, 2 tsp cinnamon, ¼ tsp salt + 6 Tbsp cold butter diced; crumble on top.

• Bake as above. Skip or lighten the cream cheese frosting — you could do a light glaze with powdered sugar + milk + vanilla instead.

• This gives you the “coffee‐cake” effect (crumbly top + sweet swirl) with the pumpkin flavor.