Description
Pumpkin Coffee Cake with Chai Ice Cream is a deliciously comforting dessert that captures the essence of fall. This moist, spiced cake is topped with a crunchy streusel and served warm alongside creamy chai ice cream, creating a perfect harmony of flavors. Ideal for gatherings or a cozy brunch, this easy-to-follow recipe will impress your friends and family while warming your heart.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup chai ice cream (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth. Gradually combine with dry ingredients until just mixed.
- Pour half the batter into the prepared pan. Sprinkle half of the streusel topping over it. Add remaining batter and top with the rest of the streusel.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm with generous scoops of chai ice cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg