Description
This Pumpkin Coffee Cake is a moist, spiced autumn treat perfect for breakfast or dessert. Featuring warm pumpkin and classic fall spices, the cake has a tender crumb enriched with sour cream and a buttery streusel topping for added crunch. An optional sweet glaze can be drizzled on top for extra indulgence.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs and wet ingredients: Incorporate the eggs one at a time, beating well after each addition. Then mix in the pumpkin purée, vanilla extract, and sour cream or Greek yogurt until the batter is smooth and uniform.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix to maintain a tender crumb.
- Pour batter into pan: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Prepare streusel topping: In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Pour melted butter over the mixture and stir until crumbly.
- Top the batter: Evenly sprinkle the streusel topping over the cake batter in the pan, covering the entire surface.
- Bake the cake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool in the pan for at least 15 minutes to set before removing or serving.
- Make and drizzle glaze (optional): Whisk powdered sugar, milk or cream, and vanilla extract together until smooth. Drizzle evenly over the cooled cake to add a sweet finishing touch.
Notes
- For extra crunch and flavor, fold 1/4 cup chopped pecans or walnuts into the streusel topping before sprinkling on the cake.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Use Greek yogurt instead of sour cream for a tangier flavor and a slight boost of protein.
- The glaze is optional but adds a lovely sweetness that complements the spices. Adjust milk quantity to get desired consistency.
Nutrition
- Serving Size: 1 square (approx. 1/9th of cake)
- Calories: 350
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg