Pumpkin Coffee Cake
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Pumpkin Coffee Cake
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This fabulous fall coffee cake will satisfy your seasonal cravings, with a tender, moist crumb packed with pumpkin flavor and fragrant fall spices, with crunchy pecans and a crispy cinnamon sugar crust on top.
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Ingredients
For cinnamon swirl:
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons ground cinnamon
For cake:
- 1 cup pumpkin puree
- ½ cup (1 stick) unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon baking soda
- 1 ⅔ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 2 teaspoons vanilla extract
- ½ cup Chopped Pecans optional
Instructions
- In a small bowl, mix together sugar, brown sugar, and cinnamon and set aside; this will be used for the cinnamon swirl in the middle and for the top of the cake.
- Preheat oven to 350 degrees F. Butter a 9-inch round by 3-inch deep cake pan (preferably with a removable bottom). Line bottom with parchment paper; lightly butter parchment.
- Spread pumpkin on a paper towel-lined plate. Press a double layer of paper towels on top to absorb as much moisture as possible. Repeat with another 2 or 3 changes of paper towels until most of the moisture is absorbed.
- In a large mixing bowl or the bowl of a stand mixer, cream butter, sugar, and brown sugar together until lightened and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder (JUST the baking powder!), as well as salt and spices until evenly distributed.
- In a small bowl or glass measuring cup, whisk together sour cream and baking soda; it will start to bubble and appear almost aerated.
- Add half of the dry ingredients to the mixing bowl with the butter/sugar/egg mixture and mix on low speed until mostly incorporated; then add half of pumpkin puree, half of sour cream, and all of the vanilla extract, again mixing until just incorporated. Scrape down the sides of the bowl well, then repeat with remaining dry ingredients, followed by remaining pumpkin and sour cream.
- Fold in chopped pecans (if desired).
- Spread half of the batter into prepared cake pan (tip: know the tare weight of your mixing bowl to easily measure out exactly half!) Sprinkle with half of cinnamon sugar mixture.
- Drop dollops of remaining batter (I use a large cookie scoop) evenly all over the top of cinnamon sugar, then use an offset spatula to spread it out until smooth. Sprinkle with remaining cinnamon sugar.
- Bake for 45 to 55 minutes or until top is deep golden brown and a skewer inserted near the center comes out clean (use a skewer or cocktail pick, a regular toothpick isn't quite long enough). Note that different sized pans may take more/less time to bake, so adjust accordingly (see full post for more info).
- Place pan on a wire rack to cool. Run a knife around the edge to release, then remove from pan and cool completely before slicing. Cake will keep, covered in an airtight container, for up to 5 days.
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