Imagine a slice of pure autumn magic that combines the warm, aromatic spices of chai with the rich, velvety texture of pumpkin in a coffee cake so irresistible, it'll become your new seasonal obsession! This Chai Spice Pumpkin Coffee Cake is more than just a dessert—it's a cozy embrace on a crisp fall morning, promising to transform your kitchen into a fragrant haven of comfort and indulgence.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Whisk together until well blended.
- In another bowl, mix together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and creamy.
- Add the pumpkin puree, eggs, and vanilla extract to the sugar and oil mixture. Beat well until all the ingredients are fully combined and the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.
- If using, fold in the chopped walnuts to the batter for added texture and flavor.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once the cake is completely cooled, you can serve it as is or dust it with powdered sugar for a decorative touch. Enjoy your Chai Spice Pumpkin Coffee Cake!
Tips
- Use fresh spices: For the most vibrant flavor, use recently purchased ground spices. Older spices can taste dull and less potent.
- Don't overmix the batter: Mix just until the ingredients are combined to keep the cake tender and prevent a tough texture.
- Check for doneness early: Start checking the cake around the 30-minute mark to prevent overbaking, which can dry out your cake.
- Room temperature ingredients: Allow eggs and pumpkin puree to come to room temperature for better ingredient integration.
- Optional flavor boosters: Consider adding a cream cheese glaze or a sprinkle of extra chopped walnuts on top for added texture and richness.
- Storage tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 35mg
