Why You’ll Love This
Pumpkin coffee cake! I couldn’t ask for anything more. This pumpkin coffee cake recipe is incredibly easy to make. It has a moist, fluffy, pumpkin-spiced-flavored crumb with a sweet, crunchy crumb topping. It’s great for breakfast, an afternoon coffee, or to entertain guests! Our Jumbo Bakery Style Pumpkin Muffins and Pumpkin Spice Latte Biscotti make great gifts!
Recipe Ingredients
Unsalted butter – Room temperature as always!Pumpkin puree – Not pumpkin pie filling. Canned or homemade.Ground cinnamon, ground ginger, and nutmeg – Classic pumpkin pie spices.Dark brown sugar – I always use dark brown sugar in my baking but light brown sugar works too.Sour cream – Helps tenderize the cake and adds a little tang.Dry ingredients – Basic cake ingredients such as all-purpose flour, baking powder, and baking soda.Vanilla extract – For added flavor.Eggs – Room temperature.
How to Make a Pumpkin Coffee Cake with Streusel Topping
First, make the crumb topping. Whisk together the flour, brown sugar, cinnamon, and pinch of salt in a medium-sized bowl. Break up the brown sugar if it clumps. Pour in the melted butter and mix with a fork until it is moistened and crumbly. Refrigerate until ready to use. Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in another mixing bowl. Set aside. Slice and enjoy this little piece of Fall heaven with your favorite hot beverage. For me, that’s coffee all the way! Add the pumpkin puree, sour cream, and vanilla. Mix at low speed, slowly adding the dry ingredients just until combined. Pour the batter into the prepared pan and spread it out evenly. The batter will be thick. Sprinkle the crumb topping over evenly. Remove from the oven and cool to room temperature on a wire rack.
Tips
As always, measure your flour properly. Aerate, spoon, and swoop level.Room temperature ingredients incorporate better.It’s important to cream the butter and sugar together properly. Usually about 3 minutes until light and fluffy.Refrigerating the crumb topping while you prepare the cake. This helps it stay together in clumps. In other words, it won’t melt right away in the hot oven. You are chilling the butter to stay slightly firmer.
Variations
Use about one tablespoon of pumpkin pie spice instead of our chosen spice mixture.Add a cream cheese drizzle: 4 ounces of softened cream cheese, 1 cup of powdered sugar, 2 or 3 tablespoons of milk, and a dash of vanilla.Omit the streusel topping if you like.You can substitute full-fat, unflavored Greek yogurt for sour cream.
