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To create a truly remarkable Autumn Bliss Pumpkin Coffee Cake, it's essential to understand the roles of each ingredient that contributes to its flavor, texture, and nutritional benefits. Here, we explore the highlights of the key ingredients that make this cake a fall favorite.

Pumpkin Coffee Cake

Embrace the cozy essence of fall with the Autumn Bliss Pumpkin Coffee Cake, a delightful treat perfect for gatherings or morning indulgence. This cake blends rich pumpkin puree with warm spices like cinnamon and nutmeg, creating a moist, tender cake that radiates autumn flavors. Topped with a crunchy streusel and a sweet glaze, it's a must-have for your seasonal baking. Discover the joy of creating this comforting dessert and savor the flavors of the season!
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Ingredients
  

For the Cake:

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup buttermilk

For the Streusel Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

1/2 cup pecans or walnuts, chopped (optional)

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.

    Prepare the Cake Batter:

      - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.

        - Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until fully blended.

          Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

            Mix Together: Gradually add the dry mixture to the pumpkin mixture, alternating with the buttermilk. Mix until just combined; avoid overmixing.

              Prepare the Streusel Topping: In another bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix until crumbly. Stir in the chopped nuts if using.

                Assemble the Cake: Pour half of the pumpkin batter into the prepared baking pan, spreading it evenly. Sprinkle about half of the streusel topping over the batter. Pour the remaining pumpkin batter over the streusel, then top with the rest of the streusel.

                  Bake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it with foil during the last 10 minutes of baking.

                    Prepare the Glaze: While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the thickness with more milk or sugar as necessary.

                      Finish the Cake: Once the cake has cooled for about 10-15 minutes, drizzle the glaze over the top, allowing it to soak into the cake.

                        Serve: Cut into squares and enjoy warm with a cup of coffee or tea!

                          Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings