Pumpkin Coffee Cake
This Pumpkin Coffee Cake is moist, spiced, and topped with a buttery crumb—an easy fall recipe perfect for breakfast, brunch, or dessert.
Ingredients
For the Cake:
- 1¾ cups all-purpose flour
- Provides structure for the cake while keeping it soft.
- 1 teaspoon baking powder
- Helps the cake rise evenly.
- ½ teaspoon baking soda
- Works with the acid in the sour cream for lift and tenderness.
- ½ teaspoon salt
- Enhances flavor and balances sweetness.
- 2 teaspoons pumpkin pie spice
- Adds warm fall spices like cinnamon nutmeg, and clove.
- ½ cup unsalted butter softened
- Gives the cake a rich buttery flavor.
- ½ cup granulated sugar
- Sweetens the cake and contributes to a light crumb.
- ½ cup brown sugar
- Adds depth moisture, and a subtle molasses flavor.
- 2 large eggs
- Bind the batter and help with structure.
- 1 cup canned pumpkin purée
- Not pumpkin pie filling. Adds moisture flavor, and a beautiful orange hue.
- ½ cup sour cream
- Makes the crumb extra moist and tender.
- 1 teaspoon vanilla extract
- Rounds out the flavor and enhances the spices.
For the Crumb Topping:
- ¾ cup all-purpose flour
- Forms the base of the crumble.
- ⅓ cup brown sugar
- Adds sweetness and pairs well with pumpkin spice.
- ¼ cup granulated sugar
- Gives the crumb structure and crispness.
- 1½ teaspoons pumpkin pie spice
- Echoes the flavor of the cake for a cohesive bite.
- Pinch of salt
- Enhances the overall taste of the streusel.
- ½ cup unsalted butter melted
- Binds the dry ingredients and helps create that golden crunchy topping.
Optional Glaze:
- ½ cup powdered sugar
- Whisked with a splash of milk or maple syrup for a drizzle on top.
- 1 tablespoon milk or maple syrup
- Adjust to reach your desired consistency.
Instructions
Step 1: Preheat and Prep the Pan
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Make the Crumb Topping
- In a small bowl, combine ¾ cup flour, ⅓ cup brown sugar, ¼ cup granulated sugar, 1½ teaspoons pumpkin pie spice, and a pinch of salt.
- Pour in ½ cup melted butter and mix with a fork until large crumbs form. Set aside.
Step 3: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- - 1¾ cups flour
- - 1 teaspoon baking powder
- - ½ teaspoon baking soda
- - ½ teaspoon salt
- - 2 teaspoons pumpkin pie spice
- Set this mixture aside.
Step 4: Cream the Butter and Sugars
- In a large mixing bowl, beat together ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy (about 2 minutes).
Step 5: Add Wet Ingredients
- Beat in 2 eggs, one at a time. Then add:
- - 1 cup canned pumpkin purée
- - ½ cup sour cream
- - 1 teaspoon vanilla extract
- Mix until smooth and well combined.
Step 6: Combine Wet and Dry
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix—stop once no dry streaks remain.
Step 7: Assemble the Cake
- Pour half of the cake batter into the prepared pan.
- Sprinkle half of the crumb topping over the batter.
- Spoon the remaining batter on top and gently spread it into an even layer.
- Top with the remaining crumb mixture, covering the surface.
Step 8: Bake the Cake
- Place the pan in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9: Cool and Glaze (Optional)
- Let the cake cool in the pan for 15–20 minutes, then transfer it to a wire rack.
- If using the glaze, whisk together ½ cup powdered sugar with 1 tablespoon milk or maple syrup, then drizzle over the cooled cake.
Notes
Nutrition Information
-
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 43g
- Fiber: 1g
- Sugars: 24g
- Protein: 4g
- Vitamin A: 85% DV
- Calcium: 6% DV
- Iron: 8% DV