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Pumpkin Coffee Cake
5 from 39 votes

Pumpkin Coffee Cake

Pumpkin Coffee Cake features a moist pumpkin-spiced batter layered with a brown sugar espresso filling and topped with a crunchy walnut streusel. The combination of warm spices like cinnamon, nutmeg, ginger, and allspice throughout the cake, filling, and topping enhances the autumnal flavor. Baked in an 8x8 pan and lifted out by parchment, its tender crumb contrasts with a crumbly, buttery streusel. This cake works well as a breakfast treat or afternoon snack during the cooler months.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 350 kcal
Course: Breakfast
Cuisine: American

Ingredients

Streusel:
  • 1/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup walnut finely chopped
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Pinch ground allspice
  • 1/8 teaspoon kosher salt
  • 3 tablespoons butter cubed, unsalted
Filling:
  • 1/3 cup brown sugar lightly packed
  • 1 1/2 teaspoons instant espresso powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Pinch allspice
  • ¼ teaspoon kosher salt
Cake:
  • 1 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 3/4 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1/4 cup neutral oil
  • 1/4 cup butter melted and cooled to room temperature, unsalted
  • 2 egg large
  • 1 teaspoon vanilla extract

Instructions

To Prep for the Recipe:
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking pan and line with a sheet of parchment paper so that the parchment paper has extra flaps coming off all of the sides. This way you’ll be able to lift the cake out of the pan. Just makes sure it’s about 3-inches up the sides because this guy rises a bit.
To Make the Streusel:
  1. In a bowl, combine the sugar, flour, walnuts, cinnamon, nutmeg, ginger, allspice, kosher salt, and butter and mix together. Use a pastry cutter to cut the butter into the mixture until it’s about pea shaped. Pop the bowl into the fridge to chill.
To Make the Filling:
  1. In a small bowl, combine the brown sugar, instant espresso, cinnamon, nutmeg, ginger, allspice, and kosher salt and mix until well combined. Set aside.
To Make the Cake:
  1. In a bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and kosher salt together.
  2. In a large bowl, whisk the pumpkin puree, sour cream, oil, melted butter, eggs, and vanilla extract until well combined. Add the flour mixture and mix together with a spatula or wooden spoon until just combined; don’t overmix as it will yield a tougher crumb.
  3. Add a little more than half of the batter to the bottom of the lined baking pan and smooth with an offset spatula. Evenly sprinkle the filling over the smoothed batter and cover with the remaining batter. Gently smooth the batter with the offset spatula.
  4. Remove the streusel from the refrigerator and evenly sprinkle it over the cake. Bake for 45 to 50 minutes or until a skewer comes out clean when inserted into the center.
  5. Cool the cake in the pan set on a cooling rack and cut into 9 pieces and enjoy! Store any extra pieces in an airtight container at keep at room temperature (for up to three days).

Nutrition Information

Calories 350kcal (18%) Carbohydrates 32g (11%) Protein 12g (24%) Fat 21g (32%) Saturated Fat 65g (325%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 27g (135%) Trans Fat 3g (150%) Cholesterol 23mg (8%) Sodium 4mg (0%) Potassium 3mg (0%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 3IU (0%) Vitamin C 12mg (13%) Calcium 32mg (3%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 32g 11%
Protein 12g 24%
Fat 21g 32%
Saturated Fat 65g 325%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 27g 135%
Trans Fat 3g 150%
Cholesterol 23mg 8%
Sodium 4mg 0%
Potassium 3mg 0%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 3IU 0%
Vitamin C 12mg 13%
Calcium 32mg 3%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.