Pumpkin Spice Coffee Cake Recipe
Servings: 8 servings
Calories: 578kcal
This easy pumpkin sour cream coffee cake is soft, fall-spiced, topped with buttery streusel and just might be your new favorite cozy fall bake.
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Ingredients
For the cake:
- 1 ¾ cups all-purpose flour (Measured correctly: Spooned into the measuring cup and leveled off – not scooped and packed into the measuring cup, that will add too much flour.)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
- ½ cup unsalted butter, room temperature (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup sour cream
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the streusel topping:
- ½ cup light brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, cold and cubed
- ½ cup chopped pecans or walnuts (optional)
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- Dash of cinnamon (optional)
Instructions
For the streusel:
- In a small bowl, mix the brown sugar, flour and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in nuts if using. Set aside. (I like to use a food processor for this as it will make it quickly, but you can just use a fork if you don’t have a food processor.)
For the cake:
- Preheat the oven to 350 degrees F. Spray an 8x8-inch pan with non-stick baking spray.
- In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside.
- In another medium bowl, mix the pumpkin, sour cream and vanilla and set aside.
- In a large bowl, cream together the butter and sugar with an electric mixer on high speed for a couple minutes until light and fluffy.
- Beat in the eggs, one at a time, mixing on medium for about 20 seconds after each egg.
- Add half of the dry ingredients to the batter and mix on medium speed for only about 15-20 seconds.
- Add the liquid ingredients and mix on medium speed for only about 15-20 seconds.
- Add the last half of the dry ingredients and mix on medium speed for only about 15-20 seconds.
- Scrape down the sides and bottom of the bowl and mix again only for about 10 seconds.
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for approximately 55 - 60 minutes (ovens vary), or until a toothpick inserted in the center comes out clean or with a few moist crumbs on it but no raw batter. This cake takes a while to bake because of the thick texture and the moisture content. It will begin to puff up in the middle towards the end of the baking time.
- Remove from the oven and cool in the pan on a wire rack for at least 20 minutes before adding the glaze.
- Note: The cake itself is not a super sweet cake and that’s because the streusel on top is made from sugar, so everything is designed to go together. If you do not plan to make the streusel and the glaze, you may want to add in an additional ½ cup sugar to the cake batter.
For the glaze:
- Add all of the glaze ingredients to a small mixing bowl and mix well with a fork or a spoon.
- Spoon onto the cake.
Notes
How to Store: This cake can be stored and covered well at room temperature for a couple of days, or it can be stored covered well in the refrigerator up to 5 days.
How to serve: This cake is best served warmed. If slices are cool, heat for a few seconds in the microwave.
For other questions: Make sure to check out the TIPS & FAQs section in this post, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
Calories: 578kcal | Carbohydrates: 84g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 103mg | Potassium: 290mg | Fiber: 3g | Sugar: 55g | Vitamin A: 5430IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 3mg