Tis’ the season for pumpkin and lots of unexpected guests! Coffee cake is the perfect treat for breakfast, brunch or an afternoon coffee date. This Pumpkin Coffee Cake with Brown Sugar Swirl is filled with nutritious pumpkin (the perfect way to use it up after Thanksgiving).
Banana lends plenty of moisture and sweetness. Making coffee cake with banana reduces the amount of sugar and oil needed. So, this recipe walks on the healthier side too.
Pumpkin Coffee Cake with Brown Sugar Swirl
I made this coffee cake when I had a little bit of pumpkin left over. Many recipes just don’t use an entire can so rather than let it sit, make a coffee cake. The banana was added because they were about to go and bananas added to baked goods reduces the amount of oil and sugar needed.
This is a win win! I think that even if you don’t like bananas, you’ll like this one. I really couldn’t taste it. It just lends sweetness and moisture. This cake has a nice and tender crumb.
Can you freeze coffee cake?
I think you could make this and freeze it without the brown sugar topping, but the sugar would surely melt during defrosting and create an unpleasant texture so I don’t recommend freezing this if you don’t have to.
Do I need to use banana?
Well, you don’t have to use the banana, but it definitely helps to sweeten this coffee cake and make it extra tender. If you omit the banana, you’d need to add more butter and sugar. I have not tested this coffee cake without the banana, so I can’t speak to those results. Just trust me that coffee cake made with banana (and pumpkin!) is delicious.
Can I make this Pumpkin Coffee Cake with Brown Sugar Swirl vegan?
You could replace the eggs in this with flax eggs and add in vegan butter instead of regular butter. To make a flax egg, just do 1 tbsp. of ground flaxseed with 3 tbsp. of water. Allow it to sit for 5 minutes so it can gel together. You replace regular eggs with flax eggs one for one. So, in this recipe you’ll be using 2 (2 tbsp. flax and 6 tbsp. water).
Do I need a glass or metal pan for coffee cake?
I personally love these square metal pans by Wilton. You can use glass, but be aware that it may need a little longer on bake time so just watch it closely. Dark metal pans tend to conduct heat better. Just keep an eye on it.
I really hope you make this for your guests this holiday! It’s so delicious and easy. Tag me on Instagram @freshfitkitchen if you do.
PIN FOR LATER!
Pumpkin Coffee Cake with Brown Sugar Swirl
Ingredients
- 1/2 cup Butter 1 stick- softened
- 3/4 cup Dark Brown Sugar Light works too.
- 2 large eggs
- 1 cup Pumpkin Puree
- 2 Ripe Bananas Mashed
- 1 tsp. Vanilla Extract
- 1/2 tsp. Salt
- 2.25 cups All Purpose Flour
- 1/2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1.5 tsp Cinnamon
Brown Sugar Swirl Topping
- 1/4 cup Light Brown Sugar
- 1/4 cup Sugar
- 1 tsp. Cinnamon
- 1 tbsp. Butter melted
Instructions
- Preheat Oven to 325 degrees.
- Spray an 8x8 Baking pan with cooking spray.
- Using a bowl and hand mixer or a stand mixer. Mix together the butter, brown sugar, eggs, pumpkin puree, banana, and vanilla.
- Once the mixture comes together add in the salt, baking powder, baking and baking soda. Then add in the flour mix 1/2 a cup at a time. Do not over mix. Add in the cinnamon and mix until just combined.
- Mix together the butter, sugars, and cinnamon for the topping.
- Pour the batter into the 8x8 pan and sprinkle the top with the brown sugar cinnamon topping. Use a toothpick and just ever so slightly swirl some of the brown sugar mix into the very top of the batter. You'll still have a fair amount just laying on top. See photos for reference.
- Bake at 325 for 40-50 minutes until a toothpick inserted comes out with just a few crumbs. Allow the coffee cake to cool before cutting. Store covered on counter top for 3 days.