Pumpkin Spice Coffee Cake
User Reviews
5
Pumpkin Spice Coffee Cake
Description
The cake combines all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown and granulated sugars with pumpkin puree, vegetable oil, sour cream, and eggs. The spices provide the signature pumpkin spice flavor, while sour cream helps create a tender crumb. The batter is layered in an 8-inch square metal pan with streusel made from brown sugar, flour, chopped pecans, cinnamon, and melted butter both between layers and atop.
It's baked at 350°F for about 35 minutes until set. After cooling, a glaze made from powdered sugar and maple syrup is poured over to enhance sweetness and texture. Using a light-colored metal pan is recommended for even baking.
This coffee cake is ideal for breakfast, brunch, or dessert when pumpkin flavor and warming spices are desired. The streusel offers a nutty crunch that contrasts the moist cake.
Ingredients
For the streusel:
- 1/2 cup light brown sugar 100 grams
- 1/4 cup all-purpose flour 32 grams
- 1/2 cup pecans finely chopped, 60 grams
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted
For the cake:
- 2 cups all-purpose flour 254 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup light brown sugar 100 grams
- 1/2 cup granulated sugar 100 grams
- 1 cup pumpkin puree 244 grams
- 1/2 cup vegetable oil
- 4 ounces sour cream at room temperature
- 2 egg beaten, large
For the glaze:
- 1/2 cup powdered sugar sifted, 63 grams
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350°F. Spray the bottom of a metal 8-inch square pan with nonstick cooking spray.
Make the streusel:
- In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
Make the cake:
- In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
- Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.
Make the topping:
- In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
Notes
- Use a light-colored metal baking pan for more even baking and best results.
User Reviews
Overall Rating
5
You'll Also Love
