Pumpkin Coffee Cake
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5.0
72 reviews
Excellent
Pumpkin Coffee Cake
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My moist pumpkin coffee cake is a soft, seasonally flavored, and infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon/brown sugar crumble topping!
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Ingredients
- ¾ cup unsalted butter melted (allow it to cool several minutes after melting, you do not want it to be too hot or it will melt your sugars)
- ½ cup granulated sugar
- ¼ cup brown sugar tightly packed
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup pumpkin puree not pumpkin pie filling
- 2 Tablespoons sour cream
- 1 ½ teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- 2 teaspoons pumpkin spice
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Streusel Topping
- 1 cup all-purpose flour
- ¾ cup brown sugar tightly packed
- 2 Tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
- 6 Tablespoons salted butter melted (see note for unsalted butter)
Glaze (optional)
- ½ cup powdered sugar
- 2-3 teaspoons milk plus additional if needed. Use whatever type of milk you have in your fridge.
- ¼ teasspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and line a 9x9 baking pan with parchment paper or lightly grease the pan with baking spray.
- Combine melted butter and sugars in a large bowl and stir until well-combined
- Add eggs, stir well
- Stir in pumpkin puree, sour cream, and vanilla extract until well combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
- In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Using a spatula, gradually add dry ingredients and wet and stir gently until just combined -- do not over-mix!
- Spread batter evenly into prepared 9x9 pan. Set aside while you prepare the streusel topping.
Streusel Topping
- Prepare the crumble by whisking together flour, sugars and cinnamon.
- Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
- Evenly sprinkle streusel topping over the top of your pumpkin batter.
- Transfer pan to oven and bake on 350F (175C) for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before adding glaze.
Glaze
- If desired, make glaze by whisking together powdered sugar and milk. Start with 2 teaspoons of milk and add a third if it isn't thin enough to drizzle. Stir in vanilla extract.
- Drizzle over cooled pumpkin crumb cake.
- Cut and serve. Enjoy!
Equipments used:
Notes
- I use a metal 9x9 pan for this recipe and my cake is always finished at 30 minutes. If you are using a glass or ceramic pan your cake will likely take longer to bake. Readers have reported that it takes approximately 45-50 minutes (total) in a glass pan, but use the toothpick test and keep an eye on it!
- If you only have unsalted butter on hand, simply add a scant ¼ teaspoon of salt with the sugars.
- I usually store my pumpkin cake directly in the pan, covered with foil. It will keep for up to 4 days this way or in an airtight container at room temperature. You may also tightly wrap and freeze for several months.
- Recipe note: I first published this recipe over on The Stay at Home Chef, but loved it so much that I wanted to make sure that I shared it here with the rest of my recipes, too!
Nutrition Information
Show Details
Serving
1piece
Calories
392kcal
(20%)
Carbohydrates
54g
(18%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
237mg
(10%)
Potassium
141mg
(4%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
3762IU
(75%)
Vitamin C
1mg
(1%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 392kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 237mg | 10% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 3762IU | 75% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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