Pumpkin Spice Coffee Cake Recipe
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Pumpkin Spice Coffee Cake Recipe
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This pumpkin spice coffee cake recipe is heaven for any pumpkin lover. A rich flavor and texture is topped with sweet streusel. Yum!
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Ingredients
For the Cake Batter
- 6 tablespoons butter melted
- ½ cup milk
- ½ cup canned pumpkin
- ¼ cup sour cream
- 1 large egg
- 1 teaspoons vanilla extract
- 2 cups all purpose flour
- ¾ cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
For the Brown Sugar Filling
- ⅓ cup brown sugar, packed
- 1 teaspoon pumpkin pie spice
For the Streusel Topping
- ½ cup brown sugar
- ½ cup flour
- 1 teaspoon pumpkin pie spice
- 3 tablespoons butter, melted
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Instructions
- Get out and measure your ingredients.
- Preheat your oven to 350F. Line a 9x5 loaf pan with parchment paper and spray it with nonstick baking spray.
Make the Cake Batter
- In a large bowl, whisk together the melted butter, milk, canned pumpkin, sour cream, egg, and vanilla until combined.
- Next, add the flour, brown sugar, and baking powder. Whisk just until no large lumps of flour remain. Set aside.
Make the Cinnamon Filling
- In a small bowl, combine the brown sugar and pumpkin pie spice. Set aside.
Make the Streusel Topping
- In a small bowl, combine the brown sugar, flour, and pumpkin pie spice.
- Once combined, add the melted butter and mix until the mixture has the consistency of wet sand— about 1 minute. Set aside.
Layer, Bake & Store
- Add half of the cake batter to the loaf pan.
- Top with the cinnamon filling— make sure to spread it out evenly.
- Top the cinnamon filling with the remaining half of cake batter.
- Finally, top the cake batter with the streusel topping. Again, make sure to cover the cake evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. The top should be dark brown but not burnt.
- Allow the loaf to cool for at least 30 minutes before removing from the pan— this will help the center set and prevent the bread from becoming gummy.
- Enjoy every bite!
Notes
- Store the bread in an airtight container at room temperature for up to three days.
- You can substitute the sour cream for greek yogurt if you’d like.
- Light or dark brown sugar will work in this recipe.
- This loaf will fill the pan completely. I recommend placing the pan on a cookie sheet to catch anything that might bubble over (it shouldn’t happen, but does occasionally).
- This cake is best served warm. Microwave a slice for 30 seconds before enjoying for that “fresh from the oven” taste.
- Store the bread in an airtight container at room temperature for up to three days.
- I always bake with salted butter. If using unsalted, add ¼ teaspoon of salt when you add the butter.
- Any kind of milk will work this recipe— even non-dairy milks.
- You can substitute the sour cream for greek yogurt if you’d like.
- Light or dark brown sugar will work in this recipe.
- This loaf will fill the pan completely. I recommend placing the pan on a cookie sheet to catch anything that might bubble over (it shouldn’t happen, but does occasionally).
- This cake is best served warm. Microwave a slice for 30 seconds before enjoying for that “fresh from the oven” taste.
Nutrition Information
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Serving
1slice
Calories
416kcal
(21%)
Carbohydrates
63.4g
(21%)
Protein
5.2g
(10%)
Fat
15.8g
(24%)
Saturated Fat
9.6g
(48%)
Cholesterol
62mg
(21%)
Sodium
122mg
(5%)
Fiber
1.5g
(6%)
Sugar
32.2g
(64%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 416kcal | 21% |
| Carbohydrates | 63.4g | 21% |
| Protein | 5.2g | 10% |
| Fat | 15.8g | 24% |
| Saturated Fat | 9.6g | 48% |
| Cholesterol | 62mg | 21% |
| Sodium | 122mg | 5% |
| Fiber | 1.5g | 6% |
| Sugar | 32.2g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
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