American · Portuguese

Pumpkin Coffee Cake with Portuguese Custard Filling

Name: Pumpkin Coffee Cake with Portuguese Custard Filling
Prep time: 30 min
Cook time: 75 min
Total time: 165 min
Yield: 9 servings
Cuisine: American, Portuguese
Ingredients: 2 cups whole milk; ½ cup heavy cream; ½ cup granulated sugar, divided; 5 large egg yolks; ¼ cup cornstarch; 2 tsp vanilla paste; 1 strip lemon peel, no white pith, about 3 inches long; 1 small cinnamon stick; ⅛ tsp kosher salt; 1 TBSP unsalted butter; 3 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp kosher salt; 2 tsp ground cinnamon; 1 tsp ground ginger; ½ tsp ground nutmeg; ⅛ tsp ground cloves; ¾ cup unsalted butter, softened; 1 cup light brown sugar, packed; ½ cup granulated sugar; 3 large eggs, room temperature; 1 TBSP vanilla paste; 1 (15 oz.) can pumpkin puree; ¾ cup full-fat sour cream; ¼ cup whole milk; 1 ¾ cups all-purpose flour; 1 cup light brown sugar, packed; ¼ cup granulated sugar; 2 tsp ground cinnamon

A cup of coffee and a generous slice of cake sounds like a lovely excuse to sit down and catch up with someone, especially when fall flavors are involved. For this recipe, I wanted something special waiting inside that first slice. Beneath the buttery cinnamon crumble and warmly spiced pumpkin cake is a creamy custard filling inspired by Portugal’s beloved custard tarts. The vanilla, lemon, and cinnamon in the custard taste so lovely against the pumpkin. It’s my way of bringing a little Portuguese bakery inspiration into an American coffee cake—with a delicious surprise in the middle.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇵🇹 Portuguese

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This pumpkin coffee cake hides a creamy pastel de nata-inspired Portuguese custard center beneath a moist, warmly spiced pumpkin cake and a substantial buttery cinnamon crumble. Vanilla, lemon and cinnamon bring the character of Portuguese custard into a familiar American coffee cake.

Why These Flavors Work

Pumpkin and brown sugar provide earthy sweetness that complements the vanilla, lemon and cinnamon traditionally associated with Portuguese custard. Sour cream keeps the American-style coffee cake moist, while the rich custard adds creaminess and the dense cinnamon crumble contributes buttery contrast and texture.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 5 of the 9 cooled servings (about half to two-thirds of the pan; ~750–800 g) cut into 1-inch cubes, plus reserve the remaining chilled Portuguese custard (aim for about 1 to 1 1/4 cups total). to make Pumpkin Coffee Cake Bread Pudding with Warm Caramel (dessert or brunch).

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Pumpkin Coffee Cake Bread Pudding with Warm Caramel (dessert or brunch)

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COOKING MODEPumpkin Coffee Cake with Portuguese Custard Filling

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 8

STEP 1

To make the Portuguese custard, combine the milk, cream, 1/4 cup sugar, lemon peel and cinnamon stick in a large saucepan. Heat until steaming and just beginning to simmer. Remove from the heat and let infuse for 10 minutes.

STEP 2

Whisk the egg yolks, remaining 1/4 cup sugar, cornstarch and salt until smooth. Remove the lemon peel and cinnamon stick from the milk mixture. Slowly whisk about 1 cup of the warm milk mixture into the yolks, then whisk everything back into the saucepan. Cook over medium-low heat, whisking constantly, until very thick like pastry cream, about 3–5 minutes after it begins thickening. Remove from the heat and whisk in the vanilla paste and butter. Transfer to a bowl, press plastic wrap directly against the surface and cool completely. Refrigerate until cold.

STEP 3

To make the crumble, combine the flour, brown sugar, granulated sugar, cinnamon and salt. Stir the vanilla paste into the melted butter and pour it over the dry ingredients. Mix with a fork, then squeeze the mixture together with your hands to create substantial irregular chunks. Refrigerate.

STEP 4

Heat the oven to 350°F. Grease a 9 x 13-inch baking pan and line it with parchment paper, leaving an overhang on the long sides.

STEP 5

To make the pumpkin batter, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. In a separate large bowl, beat the butter, brown sugar and granulated sugar for about 3 minutes, until light and fluffy. Beat in the eggs one at a time, followed by the vanilla paste, pumpkin puree and sour cream. Add the dry ingredients in two additions, alternating with the milk. Mix just until combined. The batter should be thick and scoopable.

STEP 6

Spread about 55% of the pumpkin batter in the prepared pan, bringing the batter slightly higher around the perimeter. Spoon the chilled custard over the batter and spread evenly, stopping approximately 1/2 inch from the edges. Dollop the remaining pumpkin batter over the custard. Gently spread the dollops together with an offset spatula without disturbing the custard layer.

STEP 7

Completely cover the top with the chilled crumble; do not press the crumble down. Bake at 350°F for 50–60 minutes, until the crumble is lightly golden and the pumpkin cake is set. Test a cake portion rather than inserting a toothpick directly through the custard. If the crumble browns too quickly, tent the cake loosely with foil.

STEP 8

Cool for at least 1 hour before cutting. After the cake is completely cooled, cover and refrigerate it because the center contains a custard filling.

How to Make Pumpkin Coffee Cake with Portuguese Custard Filling

Infuse the Milk

Heat the milk, cream, 1/4 cup sugar, lemon peel and cinnamon stick until just simmering, then infuse off the heat for 10 minutes.

Cook the Custard

Temper the yolk mixture with warm milk, return everything to the saucepan and whisk over medium-low heat until very thick. Finish with vanilla paste and butter, then cool and refrigerate until cold.

Make the Crumble

Combine the dry crumble ingredients with the vanilla-scented melted butter, form substantial irregular chunks and refrigerate.

Prepare the Pan

Heat the oven to 350°F. Grease and parchment-line a 9 x 13-inch baking pan, leaving an overhang on the long sides.

Mix the Pumpkin Batter

Combine the dry ingredients, cream the butter and sugars, then beat in the eggs, vanilla, pumpkin and sour cream. Alternate the dry mixture with the milk.

Layer the Cake

Spread about 55% of the batter in the pan, add the chilled custard without reaching the edges and gently cover it with the remaining batter.

Top and Bake

Cover with chilled crumble without pressing it down. Bake for 50–60 minutes, until lightly golden and set, tenting loosely with foil if needed.

Cool and Refrigerate

Cool for at least 1 hour before cutting. Cover and refrigerate the completely cooled cake because of its custard center.

Recipe Guidance

Storage

Because the cake contains a custard filling, cover and refrigerate it within 2 hours. Use within 3 to 4 days and keep it chilled between servings.

Reheating

Serve chilled or let an individual slice stand briefly at room temperature. If a warm slice is preferred, heat it only briefly at low power so the custard does not overheat or separate.

Make Ahead

Bake and cool the cake completely, then cover and refrigerate it up to 1 day ahead. Add any final garnish shortly before serving.

Serving Suggestions

Cut with a clean sharp knife and serve in small squares with coffee or tea. Keep the remaining custard-filled cake refrigerated.

Mary’s Introduction

Why These Flavors Work