Pumpkin Coffee Cake
User Reviews
5
Pumpkin Coffee Cake
Description
Pumpkin Coffee Cake combines melted butter, sugars, eggs, pumpkin puree, and sour cream to create a moist batter lightly spiced with pumpkin spice, cinnamon, and vanilla. The dry ingredients include all-purpose flour balanced with baking powder and baking soda for leavening. The cake is finished with a streusel topping made from flour, brown sugar, granulated sugar, cinnamon, and melted butter, which crisps up during baking. The cake is baked in a 9x9 pan until a toothpick tests clean. An optional glaze made from powdered sugar, milk, and vanilla adds sweetness and shine once cooled.
The cake offers a tender, moist texture with a flavorful pumpkin base accentuated by warm spices. The streusel topping adds a crunchy, sweet contrast that complements the softness of the cake. This coffee cake fits well for morning or afternoon serving alongside coffee or tea.
Monitoring baking time is important: metal pans bake faster, while glass or ceramic pans may require extra time. The cake should be tested with a toothpick for doneness. The recipe suggests storing wrapped at room temperature for up to four days or freezing loosely wrapped for longer preservation.
Ingredients
- ¾ cup 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, unsalted
- ½ cup granulated sugar
- ¼ cup brown sugar tightly packed
- 2 egg lightly beaten (room temperature preferred, large
- 1 cup pumpkin not pumpkin pie filling, puree
- 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 butter melted (see note for unsalted butter, salted
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!
Notes
- Use a metal 9x9 pan for standard baking time; glass or ceramic pans may extend bake time to about 45-50 minutes.
- For unsalted butter, add about ¼ teaspoon salt to maintain flavor balance.
- Store the cake covered at room temperature for up to four days or freeze tightly wrapped for several months.
- The optional glaze provides a sweet finishing touch but can be omitted if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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