Decadent Spiced Pumpkin Butter Swirl Coffee Cake: Your Ultimate Fall Baking Recipe
As the leaves begin to turn and a crispness fills the autumn air, there’s nothing quite like the comforting aroma of fall spices wafting from your kitchen. This decadent spiced coffee cake, featuring an irresistible pumpkin butter swirl, is the quintessential treat for fall entertaining. It’s so incredibly moist, flavorful, and perfectly spiced that you absolutely won’t be able to stop at just one slice! Whether you’re hosting a holiday brunch, enjoying a cozy breakfast, or simply craving a taste of the season, this coffee cake delivers a truly memorable experience.
We’re officially kicking off the glorious fall season with what might be my favorite pumpkin recipe yet! With cooler weather, vibrant foliage, and pumpkin cravings reaching an all-time high, it’s the perfect moment to embrace these cozy flavors. This year, I’ve partnered with the wonderful team at Harry & David to bring you a spiced coffee cake recipe that stands out from all the pumpkin recipes I’ve shared over the years. It truly encapsulates everything I love about autumn baking.
This recipe embodies all the beloved qualities you seek in a classic coffee cake. Imagine a dense, thick, and perfectly crumbly streusel topping paired with an incredibly moist, buttery, and tender cake. But we don’t stop at just the basics! To truly elevate this seasonal masterpiece and give it an unforgettable fall twist, we’ve amped up the spice factor and introduced an incredible pumpkin butter layer right within the heart of the cake itself. This hidden gem adds an extra dimension of flavor and moisture that transforms a simple coffee cake into something extraordinary.
Infusing baked goods with pumpkin butter is a favorite technique of mine, and for good reason! This isn’t my first venture into using this delightful ingredient, and it certainly won’t be my last. In previous years, we’ve created these delightful pumpkin butter pecan scones and even some irresistible pumpkin butter rolls. Today’s recipe proudly features Harry & David’s Pumpkin Butter, which stands out for its pure, simple ingredients: just pumpkin, sugar, lemon juice, a carefully balanced blend of spices, and a touch of salt. That’s it! No artificial flavors or unnecessary additives, just wholesome goodness.
This pumpkin butter boasts a wonderfully smooth, rich, and jam-like texture. It strikes a perfect balance between pure pumpkin flavor and natural sweetness, allowing the warming spices to be present without ever becoming overwhelming. It truly is one of the best pumpkin butters I’ve encountered, adding a sophisticated depth to any dish. While it’s tempting to enjoy it straight from the jar with a spoon (and I highly recommend trying it!), its true magic shines when incorporated into baked goods. The pumpkin butter layer not only provides an incredible nuance and “wow factor” to the cake but also enhances its moisture content, allowing the cake to remain fresh and tender for longer. This makes it an ideal make-ahead dessert or breakfast treat, as it holds up beautifully over time.
How to Make This Irresistible Spiced Coffee Cake: A Step-by-Step Guide
Despite its name, traditional coffee cake does not actually contain any coffee in the batter. The term “coffee cake” refers to a one-layer cake, typically adorned with a streusel or crumb topping, that is traditionally enjoyed with coffee, especially during breakfast or brunch. And that’s precisely how I recommend savoring today’s spiced coffee cake – alongside a steaming cup of your favorite brew.
This recipe promises an authentic coffee cake experience, which means embracing the magic of butter. A generous amount of butter is essential not only for infusing the cake with incredible flavor but also for achieving that coveted very tender, rich, and buttery crumb that defines a truly exceptional coffee cake.
To add a subtle lightness and enhanced texture, this recipe incorporates a couple of clever substitutions. We use whole-fat plain Greek yogurt, which provides superb moisture and a delicate tang, serving as a fantastic alternative to sour cream. Additionally, whole wheat pastry flour is utilized; its lower protein content ensures an extra tender, melt-in-your-mouth crumb while also adding the benefits of whole grains. (Don’t worry, if you don’t have whole wheat pastry flour, all-purpose flour works perfectly well too!)
Instead of relying on pumpkin puree within the cake batter, we amplify the cake’s foundational flavor with a delicate, yet potent, blend of warm fall spices. Ground cinnamon, ginger, and cloves create a harmonious symphony of flavors that perfectly complement the star of the show: the pumpkin butter layer. This strategic choice allows the vibrant pumpkin butter to truly shine and stand out in each and every bite, offering a delightful contrast to the spiced cake.
Moreover, this approach makes the cake incredibly versatile and easily adaptable for various occasions and seasons. You can simply adjust the spice levels to your preference, or even omit the pumpkin butter altogether and swap it out for another seasonal jam or filling, making this a year-round favorite.
Crafting the Perfect Crumb Topping: The Secret to Coffee Cake Greatness
A hallmark of an outstanding coffee cake is its crumb topping, and this recipe delivers nothing short of perfection. While some coffee cakes feature a finer, sandier sugary topping, our recipe opts for a more classic, dense, and luxuriously thick crumb topping – truly my favorite style. It provides that delightful textural contrast and extra layer of flavor that makes each bite irresistible.
To achieve this exquisite streusel, we begin with a precise mixture of flour, rich dark brown sugar, a generous dash of complementary spices, and a pinch of salt to balance the sweetness. The crucial ingredient here is unsalted cold butter, cut into small cubes. Using a pastry cutter or a large fork, you’ll work the cold butter into the dry ingredients. Continue mixing until the butter is fully incorporated, and the mixture begins to clump together, forming both large and small, irregular crumbs. The key is to avoid overworking it; you want distinct crumbs, not a smooth paste.
It’s worth noting that some crumb topping recipes call for melted butter. However, through extensive testing and personal experience, streusels prepared with cold butter that is cut into the dry ingredients consistently yield crumbs with superior flavor and a much better texture – they are crisper, more defined, and hold up beautifully during baking. If you cherish a classic, thick, and flavorful coffee cake crumb topping, this particular rendition will absolutely win your heart!
Creating the Signature Pumpkin Butter Layer: A Simple Yet Impactful Technique
The secret to this coffee cake’s incredible depth of flavor lies in its distinct pumpkin butter layer. To create this delicious core, we’ll start by dividing our coffee cake batter. First, carefully spread two-thirds of the prepared cake batter evenly into a well-greased 9-inch x 13-inch baking pan. Aim for a smooth, thin base layer.
Next, take the luscious Harry & David pumpkin butter and dollop it in spoonfuls across the entire surface of the cake batter. Once dolloped, use an offset spatula to gently spread the pumpkin butter into an even, thin layer. This careful spreading ensures that every slice will feature a beautiful, consistent ribbon of pumpkin flavor.
Note: I conducted several tests for this cake recipe using various methods for incorporating the pumpkin butter. I strongly advise against attempting to swirl the pumpkin butter into the cake batter. Because the batter layers are intentionally shallow, swirling can cause the pumpkin butter to become too dispersed, resulting in a less defined and impactful layer in the finished cake slices. A distinct, even layer is key to its visual appeal and taste sensation.
Once the pumpkin butter is evenly spread, gently dollop the remaining one-third of the cake batter over the pumpkin butter layer. Using the offset spatula again, carefully smooth it out to create an even top layer, being mindful not to disturb the pumpkin butter too much. Finally, generously sprinkle the prepared crumb topping evenly over the entire surface of the batter, ensuring full coverage for that glorious crunchy texture. Then, it’s ready to bake!
Please remember that these cake batter layers will appear quite thin when first spread. In fact, you might initially wonder if there’s enough batter. Don’t worry at all! This coffee cake rises significantly during baking, often doubling in height, to create a beautifully substantial and fluffy cake.
Serving and Storage Suggestions for Your Spiced Coffee Cake
This generously sized cake is designed to serve a crowd, making it an absolutely perfect holiday recipe for entertaining. Imagine it as the centerpiece of your Thanksgiving breakfast or a festive addition to any autumn gathering. It’s also a fantastic option for gifting to friends and family – perhaps alongside a thoughtful jar of Harry & David pumpkin butter for them to enjoy with other treats! This coffee cake would make an especially easy and comforting casual breakfast on Thanksgiving morning or the day after, perfectly enjoyed alongside a steaming hot cup of coffee or a warm mug of apple cider.
While it tastes absolutely divine when served slightly warm, fresh out of the oven, its versatility means it can also be baked ahead of time. This spiced pumpkin coffee cake holds up exceptionally well, maintaining its moistness and flavor for a day or two after baking. This makes it a stress-free option for busy hosts.
Planning ahead? This cake also freezes exceptionally well, allowing you to enjoy a taste of fall anytime! Simply wrap any leftovers (or even an entire baked cake) tightly in plastic wrap, then cover it thoroughly with aluminum foil. When you’re ready to indulge, allow it to defrost at room temperature before serving. For an extra touch of warmth, you can gently reheat individual slices in the microwave or oven.
I truly hope you adore this spiced pumpkin butter swirl coffee cake recipe as much as I do. It’s a taste of autumn warmth and comfort that’s perfect for sharing, celebrating, or simply enjoying a quiet moment. Happy baking!
Spiced Coffee Cake with Pumpkin Butter Swirl
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Equipment
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USA Pan 9 x 13 Inch Baking Pan
Ingredients
Crumb Topping:
- 1¼ cups (150 g) whole wheat pastry flour or unbleached all-purpose flour
- ¾ cup (150 g) packed dark brown sugar
- 2 teaspoons ground cinnamon
- ⅛ teaspoon kosher salt
- 1 stick (4 oz; 115 g) cold unsalted butter cut into small cubes
Cake Batter:
- 2¾ cups (330 g) whole wheat pastry flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (8 oz; 225 g) unsalted butter room temperature
- 1½ cups (300 g) granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups (283 g) plain whole-fat Greek yogurt room temperature
- ⅔ cup (190 g) Harry & David Pumpkin Butter
- powdered sugar (optional) for dusting
Instructions
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Preheat the oven to 350°F (180°C) with a rack in the center position. Grease a 9-inch x 13-inch (2-inches deep) baking pan and set on top of a half sheet pan. Set aside.
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Prepare the Crumb Topping: In a medium mixing bowl, combine the whole wheat pastry flour, dark brown sugar, cinnamon, and salt. Add the cold butter. Using a pastry cutter or large fork, cut the butter into the dry ingredients. Continue mixing until all of the dry ingredients have been incorporated together with the butter and the mixture is dark brown in color with small and larger crumbs. When pressed, the mixture should hold together. Cover mixture and refrigerate until ready to use. *Alternatively, you can also make the crumb topping in a food processor by pulsing the ingredients until it just starts to come together.
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Prepare the Cake: Whisk together the whole wheat pastry flour, cinnamon, ginger, cloves, baking soda, baking powder, and salt in a medium bowl. Set aside.
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Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held mixer). Beat the butter and sugar together at medium-high speed for 5 minutes, or until light in color and very fluffy. Scrape down the bowl halfway through to ensure everything is evenly incorporated. Over medium speed, add the eggs, one a time, mixing for about 15 to 20 seconds between each one, and then add the vanilla extract. The batter might look slightly broken, don’t worry.
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Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with 2 additions of the Greek yogurt (beginning and ending with the dry ingredients). Mix until the dry ingredients have just absorbed; do not over mix. The batter will be fairly thick and aerated. Scrape down the bowl with a spatula to make sure all of the ingredients are incorporated.
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Transfer ⅔ of the batter (roughly 860 grams) into the greased baking pan and spread into an even, thin layer. Dollop the pumpkin butter in large blobs over the entire batter. Using an offset spatula, spread the pumpkin butter into an even thin layer.
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Dollop the remaining batter evenly on top of the pumpkin butter layer and gently spread into an even layer. Sprinkle the crumb topping evenly over the batter. Bake for 45 to 55 minutes or a cake tester inserted in center comes out clean. The cake will be golden brown and the edges will have pulled away slightly from the edges of the pan.
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Allow the cake to cool completely in the pan on a wire rack before cutting into squares and serving. Best served slightly warm or at room temperature the day of baking. If desired, dust lightly with powdered sugar before serving.
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Storage Tips: Leftovers can be wrapped tightly and stored at room temperature for 3 to 4 days. The cake can also be frozen (wrap tightly in plastic wrap; then wrap in foil) for up to a month and thawed at room temperature.
Tips for Success:
- Make Year-Round: Don’t limit this deliciousness to just fall! Feel free to adapt this cake for all occasions and seasons. The delicate spice balance in this cake is truly lovely year-round. However, feel free to adjust the spices as desired or omit/swap out the pumpkin butter with another seasonal jam, fruit spread, or filling to match any season or preference.
- Notes for Scaling: While I have not personally tested a scaled-down version of this recipe, I’m confident it could be successfully halved and baked in an 8 x 8-inch square baking dish (2 inches deep) for a smaller batch. If you do halve the recipe, please be sure to adjust and monitor the baking time carefully, as it will likely be shorter than the full recipe.
- Room Temperature Ingredients: For the best results, ensure your butter, eggs, and Greek yogurt are all at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter and a wonderfully tender cake crumb.
- Do Not Overmix: Once you begin adding the flour mixture, mix only until the dry ingredients are just incorporated. Overmixing can develop the gluten in the flour, leading to a tough, dry cake. A light hand is key to a tender crumb.
- Accurate Measuring: Especially for flour, using a kitchen scale for precise measurements (like the 150g for crumb topping and 330g for cake batter mentioned) will yield the most consistent and best results. If measuring by cups, lightly spoon the flour into the measuring cup and level it off with a straight edge, rather than scooping directly from the bag.
- Pan Preparation: Greasing your baking pan thoroughly (and placing it on a half sheet pan) ensures easy removal and even baking, preventing the edges from over-browning.
This post is sponsored by Harry & David. Thank you for supporting brands I love and use in my kitchen. Check out more delicious healthy recipes and products at HarryandDavid.com!