Golden and cinnamon-spiced with pockets of pumpkin puree and a thick, buttery streusel crumbled generously on top, this Pumpkin Coffee Cake fills your kitchen with the smell of fall the moment it hits the oven. It is the kind of treat that makes you want to linger over a second cup of coffee.
This coffee cake is everything a fall breakfast or afternoon treat should be. It is wonderfully moist thanks to the pumpkin puree and sour cream, and every bite delivers that perfect balance of warm spice and buttery, cinnamon-sugar crumble on top. Whether you serve it for breakfast, brunch, or dessert, it always feels like a special occasion.
Helpful Tips
- Do not overmix the batter: Once the dry ingredients are added, stir just until they disappear into the batter, since overmixing develops the gluten in the flour and can leave you with a dense, tough cake instead of a tender one.
- Let the streusel stay clumpy: When mixing the topping, use a fork rather than your fingers so you get those bigger, craggy crumbs that hold together and stay crisp on top of the cake.
- Cool before slicing: Letting the cake rest in the pan for at least 20 minutes allows it to set up properly, so you get clean slices instead of a crumbly mess.
You Might Also Like
Pumpkin Coffee Cake
Ingredients
For the streusel:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons butter melted
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/3 cup sour cream
Instructions
- Preheat the oven to 350°F(175°C). Grease an 8-inch round or square baking pan or line it with parchment paper.
- For the topping, in a mixing bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the melted butter and mix with a fork until coarse crumbs form. Set aside.
- For the cake, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In the bowl of a stand mixer (or a large bowl), beat the softened butter and brown sugar until light and creamy, about 2 minutes.
- Beat in the eggs one at a time, then add the vanilla.
- Mix in the pumpkin puree and sour cream until smooth.
- Add the dry ingredients and stir just until combined. Avoid overmixing.
- Spread the batter evenly into the prepared pan. Sprinkle the streusel evenly over the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Let the cake cool in the pan for at least 20 minutes before slicing.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.