Pumpkin Coffee Cake Recipe with holiday spices | White On Rice Couple (2024)

Yield: 10 servings

The cake flour will help make this coffeecake a little lighter, but it isn't a requirement for a great coffeecake. If you use cake flour, use a bit more, about 1 3/4 cups of cake flour instead of the 1 1/2 cups of all purpose flour for the batter. For the topping it doesn't matter which flour you use.

Use whichever your favorite nuts are for the topping. Some of our favorites are pecans, walnuts, hazelnuts, and almonds).

The raisins will bake best if soaked for about 30 minutes beforehand. We will usually soak them in dark rum for a little extra flavor, but if you want to tame it down a little, just soak in warm water.

Makes a 9-inch cake.

for the topping:

• 1/3 cup (412 g) Flour
• 1/2 cup (110 g) Brown Sugar
• 2 teaspoons (10 ml) ground Cinnamon
• 1/4 teaspoon (1.25 ml) ground Clove
• 1 teaspoon (5 ml) ground Ginger powder
• Pinch (Pinch) Kosher Salt or sea Salt
• 6 tablespoons (90 ml) cold unsalted Butter , cut into small chunks
• 1 cup (145 g) chopped Nuts (walnuts, pecans, hazelnuts, or almonds)

for the batter:

• 1 1/2 cups (190 g) All-purpose Flour
• 2 teaspoons (10 ml) Baking Powder
• 1/2 teaspoon (2.5 ml) Baking Soda
• 1 1/2 teaspoons (8 ml) ground Cinnamon
• 1/2 teaspoon (2.5 ml) ground Clove
• 2 teaspoons (10 ml) fresh grated Ginger , or 1 teaspoon ground ginger
• 1/4 teaspoon (1.25 ml) freshly grated Nutmeg
• 1/2 teaspoon (2.5 ml) kosher salt or sea Salt
• 1/2 cup (114 g) unsalted Butter (one stick), softened
• 1 1/2 cups (330 g) Brown Sugar
• 2 (2) eggs
• 2 teaspoons (10 ml) vanilla extract
• 3/4 cup (184 g) Pumpkin Puree
• 1/2 cup (115 g) Sour Cream or Greek Yogurt
• 1 cup (145 g) golden Raisins
• dark rum (Optional) , enough to cover the raisins
• confectioners sugar , for dusting

• Preheat oven to 350°F. Butter and flour a 9-inch springform pan. Optional - if macerating the raisins, soak them in rum for at least 20 minutes, pressing down on the raisins occasionally to make sure the top ones get soaked, too.

• Make the topping: In a bowl combine the flour, brown sugar, cinnamon, clove, ginger, and salt. Pinch in the butter, or use a pastry cutter, until it looks like coarse crumbs. Mix in the chopped nuts, and then refrigerate topping until ready to top the coffeecake.

• Make the batter: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, clove, ginger, nutmeg, and salt for at least 20 seconds. Set aside.

• With a mixer beat the butter and brown sugar on medium-high until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract, pumpkin puree, and sour cream. Drain the raisins from the rum (if macerating) and stir in.

• Stir in the flour mixture until just combined. Spread the batter in the prepared pan and then sprinkle the topping over the batter.

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• Bake for about 1 hour or until a toothpick comes out clean when inserted into the middle of the cake. Allow to cool, then remove from pan and dust with confectioners sugar. Cut and serve.

To toast nuts:Preheat an oven to 325°F. Spread the nuts out on a sheet pan and bake until fragrant and lightly toasted, about 10 minutes. Or toast in a large dry skillet over medium heat for 5-10 minutes or until fragrant and lightly toasted.

To make pumpkin puree: Roast a pie pumpkin on a sheet pan at 375°F for about 1 hour or until soft when sides are pressed. Allow to cool, then split, scoop out seeds and remove flesh from skin. Puree flesh and store in an airtight container in the fridge.

Course: Breakfast, Dessert

Cuisine: American

Calories: 558