This post is brought to you in partnership with Lavazza. All thoughts and opinions are my own.

Thursday is the big Turkey Day! While everyone is busy planning their dinner menus, I have dessert on my mind. This year, we aren’t hosting Thanksgiving so I don’t have the stress of worrying about if the turkey is cooked and the possibility that I may or may not burn the sweet potatoes. 

Instead, I am on dessert duty. I love baking and trying out new recipes especially during the holidays. I could have done a traditional pumpkin pie or even a pumpkin roll. But I thought I would make something that pairs well with the love of my life, coffee.

Pumpkin Coffee Cake

pumpkin coffee cake

It just doesn’t get any better than the marriage of pumpkin and coffee cake. It’s the perfect addition to your Thanksgiving dessert menu and goes well with a hot cup of coffee. Something you may need once the tryptophan kicks in. 

Finding the perfect roast to go well with your desserts can be hard. Or maybe your one that doesn’t really worry about that kind of thing. But there is a such a thing. 

pumpkin coffee cake-2

Recently, I was introduced to a new roast that has quickly become my favorite: Lavazza’s Perfetto blend. Made from 100% carefully selected Arabica beans, Perfetto is bold with lingering caramel notes. It is roasted a bit longer to produce a “perfect” and characteristically Italian dark flavor profile. The ideal choice for those who love the pure pleasure of espresso roasts. 

pumpkin coffee cake-4

It was the perfect match for the Pumpkin Coffee Cake!  When mixing the batter, keep in mind that it will be thick! I had to bake mine a little longer than the recipe calls for because it was still a little wet. Test the cake with a toothpick about 2 inches from the side of the pan. If the toothpick comes out clean, it’s done!

pumpkin coffee cake-3

This Pumpkin Coffee Cake will be the perfect addition to your Thanksgiving table!

Pumpkin Coffee Cake

Ingredients

Cake

  • 2 ¼ cups flour, divided
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup pure pumpkin puree
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla
  • ½ cup milk

Crumb Topping

  • ¼ cup unsalted butter
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • Pinch salt

Instructions

  1. Preheat oven to 375°. Grease a 9x9” pan with cooking spray.
  2. Mix 2 cups flour, sugar, baking powder, salt, and 1 tablespoon of ground cinnamon in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.
  3. In a small bowl, mix remaining ¼ cup flour, brown sugar, cinnamon, and salt. Melt the butter over low heat in a small pan. Stir continually about 2 minutes until butter browns. Pour over brown sugar mixture and stir with a fork to combine. Spread on top of pumpkin cake layer.
  4. Bake 25-35 minutes until a toothpick inserted 2” from the side of the pan comes out clean. Cool until you can’t stand it anymore, then cut into squares and serve.

 

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