Comments on: Pumpkin Spice Coffee Cake

By: Cassidy

Cassidy — Fri, 10 Nov 2023 18:27:06 +0000

This coffee cake was moist, flavorful with wonderful texture and a big hit with my family and coworkers. Everyone especially loved the streusel ribbon in the middle.

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 06 Nov 2023 16:13:21 +0000

In reply to Naomi. Hi Naomi! While we haven't tried this recipe without the nuts, it should work just fine to simply omit them, or replace them with pumpkin seeds or something else similar that you're able to eat. Let us know what you think of this coffee cake once you have given it a try :)

By: Naomi

Naomi — Sun, 05 Nov 2023 00:48:12 +0000

We have a nut allergy in our family. Can I just leave them out ? How will the recipe come out ? Please advise !

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Wed, 01 Nov 2023 19:15:57 +0000

In reply to Frances. Hi Frances! Those are such great tips! So glad you're enjoying this recipe so much! Happy baking :)

By: Frances

Frances — Wed, 01 Nov 2023 12:53:15 +0000

I’ve now made this 4x in 2 months’ time, I love it so much. Everyone I share it with asks for the recipe. I have found it matters what brand of canned pumpkin you I use. The Libby’s brand is best, the Trader Joe’s brand (so affordable and plentiful in the fall) is more watery and requires about an hour or two of draining in a colander before using. I’ve tried subbing the spices for pumpkin pie spice + extra cinnamon and it was delicious. I always double the streusel and triple the cinnamon. Substituting plain Greek yogurt for the sour cream works, no difference really in taste. Baking time for me in a convection oven with metal pan still requires longer baking time than recipe states, I just check with toothpick frequently towards the end. But the cake is so moist, it really is forgiving if you bake a little too long. However, too short of a baking time and it is mushy and uncooked in the middle. Excellent recipe and will be making it every fall from now on.

By: Abby

Abby — Tue, 31 Oct 2023 21:37:59 +0000

So good! I left out the 1/2 white sugar to ease off the sugar and it was still delicious

By: Jill

Jill — Mon, 30 Oct 2023 01:43:31 +0000

I made this recipe, but I cut the sugar in half. I also substituted plain greek yogurt for the sour cream and avocado oil for the vegetable oil. It was plenty sweet enough and was still moist and delicious!

By: Eileen from NJ

Eileen from NJ — Sun, 29 Oct 2023 23:35:27 +0000

Delicious!! I will be making this again and again. took 50 minutes to bake in my glass pan. cake was fluffy and not overly sweet. PERFECTION. THANK YOU!

By: Eileen from NJ

Eileen from NJ — Sat, 28 Oct 2023 11:00:54 +0000

Delicious!!! followed the recipe exactly as written, used a glass pan, baked 50 minutes.. perfect! I love your recipes, so glad I have your book ♡

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 23 Oct 2023 16:19:08 +0000

In reply to Zoe S. Hi Zoe! We recommend using canned pumpkin puree (such as Libby's brand) for this recipe. Homemade should work just fine, but it can contain excess moisture and therefore impact the texture of the coffee cake if there's too much excess liquid, so canned is your best bet. Let us know what you think of this coffee cake once you have given it a try! Happy baking :)