Pumpkin Layered Coffee Cake

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The layered pumpkin coffee cake starts with a sour cream coffee cake that is filled with a creamy pumpkin filling and then topped with a crispy cinnamon sugar and walnut topping.

This is a wonderfully unique pumpkin dessert that's perfect for any of your upcoming fall and winter gatherings.

For any coffee cake lover who is also a fan of pumpkin pie, there couldn't be a more perfect dessert. The filling of this coffee cake tastes just like pumpkin pie.

Pumpkin Pie And Coffee

I love the taste and texture of the coffee cake. The light, damp interior with a sweet crumb filling is my idea of ​​a perfect gift on any fall afternoon.

And pumpkin pie is certainly not hurting advertising at this time of year. The creamy and spicy pumpkin pie filling brings back so many nostalgic memories of Thanksgiving and Christmas. I just can't get enough pumpkin desserts this time of year.

The popularity of recipes like oatmeal pumpkin pie with vanilla whipped cream and pumpkin pie cake tells me that many of you feel the same way.

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Pumpkin Coffee Cake entered my life five years ago and I am so glad that it did. It's different enough from the usual pumpkin pie and bread fare to be more exciting, but with all the familiar fall flavors you love.

In recent years, this cake has been a hit with everyone who tried it. The recipe is a definitive holder.

Our temperatures could still top 100 degrees here in Arizona, but fall has officially been welcomed into our home with the season's first pumpkin recipe.

The desert is beautiful, but when October comes, I would love to be somewhere where the seasons change! When I take a bite out of the pumpkin pie with coffee, I can pretend I'm in a cooler spot, staring at the beautiful foliage out the window.

Pumpkin Pie and Coffee Recipe

This recipe was very little adapted from one I found online and it's so delicious. I know you will love it as much as we do. It's not just a pumpkin-flavored pumpkin-flavored coffee cake; It is a rich layered coffee cake with fluffy pumpkin pie filling.

You'll be happy to know that the layered pumpkin pie recipe I share below is incredibly simple (despite the long list of ingredients)!

A basic coffee cake batter is layered with a simple pumpkin pie filling and then sprinkled with a cinnamon crumb covered in brown sugar, nuts, and butter.

Each piece of cake offers the perfect balance of flavors and textures: wet coffee cake, silky pumpkin pie filling, and crispy, crisp topping.

Don't let the ingredient list overwhelm you. This really is a simple cake to mix. Simply mix the cake batter, stir the pumpkin mixture, and place the two layers in the pan. Coverage joins in just a couple of minutes.

Gluten free coffee cake

When baking for people who avoid gluten, this coffee cake recipe is easy to adapt. I used my replacement mix of brown rice flour, tapioca starch, and potato starch with great success.

Whether you make your pumpkin layered coffee cake with wheat flour or gluten-free flour, it is guaranteed to be a resounding success. I am having a hard time thinking of someone who has tried this cake and is not coming back for a second piece.

For more wheat-free dessert ideas, check out all the gluten-free dessert recipes on this website!

Cooking tip: I use these mixing bowls and this baking pan to make this recipe.

Pumpkin Pie And Coffee

  1. Preheat oven to 325 degrees. Grease a 9 × 13 pan and reserve. In a bowl, beat the butter and sugar until smooth. Add the eggs and vanilla and beat again. Add dry ingredients and mix to combine. Add sour cream and then pour half of the dough into the prepared skillet.
  2. Mix the pumpkin, sugar and spices together. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread on the pan with the back of a spoon. Spoon the remaining cake batter onto the pumpkin in small tablespoons, then smooth the pumpkin layer. (Don't worry about making it look perfect.)
  3. Mix melted butter, brown sugar, cinnamon, and nuts for topping. Sprinkle the topping over the top of the cake. Bake for 50-55 minutes, until an inserted toothpick comes out clean. Let cool before cutting.

Pumpkin Pie And Coffee

Servings: 16 servings

Calories: 369kcal

Ingredients

  • CAKE OF CAKE
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon of vanilla extract
  • 2 cups all-purpose flour *
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 cup sour cream
  • * ALTERNATIVE WITHOUT GLUTEN:
  • 1 1/4 cup brown rice flour *
  • 1/2 cup potato starch *
  • 1/4 cup tapioca starch *
  • PUMPKIN FILLING
  • 1 15-ounce can pumpkin
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/2 cup half and a half or 1/4 cup heavy cream plus 1/4 cup milk
  • ADDITION
  • 1/3 cup butter, melted
  • 1 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup small chopped walnuts

Instructions

  • Preheat oven to 325 degrees. Grease a 9 × 13 pan and reserve. In a bowl, beat the butter and sugar until smooth. Add the eggs and vanilla and beat again. Add dry ingredients and mix to combine. Add sour cream and then pour half of the dough into the prepared skillet.

  • Mix the pumpkin, sugar and spices together. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread on the pan with the back of a spoon. Spoon the remaining cake batter onto the pumpkin in small tablespoons, then smooth the pumpkin layer. (Don't worry about making it look perfect.)

  • Mix melted butter, brown sugar, cinnamon, and nuts for topping. Sprinkle the topping over the top of the cake. Bake for 50-55 minutes, until an inserted toothpick comes out clean. Let cool before cutting. Enjoy!

Nutrition

Calories: 369kcal | Carbohydrates: 46 g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 264 mg | Potassium: 135mg | Fiber: 1g | Sugar: 33g | Vitamin A: 489 IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1 mg

Pumpkin Recipes

Have you noticed that everyone has a little pumpkin fever lately? There is no shortage of amazing pumpkin dessert recipes to spice up your fall.

Of course, all coffee fans love Pumpkin Spice Latte, but there's no reason why tea drinkers stop having fun. Have you tried this variation of Pumpkin Spice Chai Latte? My friend Rebecca at Foodie With Family shared it a couple of years ago and it has become a favorite way to enjoy a cup of tea in the fall (or any time of the year).

Homemade pumpkin pie spice will be your secret weapon for preparing pumpkin recipes throughout the season. Along with this coffee cake recipe, you need to make sure to try my best pumpkin muffins and their whole wheat cousins.

Desserts tend to attract ALL the attention of pumpkin this year, but there are plenty of tasty pumpkin recipes that also deserve your attention. You can get your dose of pumpkin with this pumpkin and meat stew from The Thirsty Feast and this Pumpkin Alfredo with pumpkin ravioli and butternut from Tidy Mom.

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