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Irresistible Moist Pumpkin Coffee Cake Recipe for Fall Enjoyment

Moist Pumpkin Coffee Cake Recipe
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Savor the Irresistible Moist Pumpkin Coffee Cake this Fall Perfect blend of spices pumpkin creates an unforgettable treat for any occasion

Ingredients

Scale
  • 1 cup pumpkin purée
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup hot coffee

    • Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine sugar, eggs, and vegetable oil. Mix until well combined using a hand mixer or a whisk.
  • Add in the pumpkin purée and hot coffee, mixing until smooth.
  • In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
  • Pour the batter into your prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

    • Nutrition

    Find it online: https://maymentora.com/moist-pumpkin-coffee-cake-recipe-cinnamon-nuts-baking-technique/