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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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★★★★★

4.9 from 25 reviews

This Pumpkin Coffee Cake is a moist, spiced cake perfect for fall or any cozy occasion. It features a tender pumpkin-infused base layered with a cinnamon-sugar streusel topping and finished with a sweet glaze drizzle, creating a delightful balance of flavors and textures that pairs beautifully with your morning coffee or afternoon tea.

Ingredients

Scale

Streusel Topping

  • 1/2 cup unsalted butter (112 grams), melted
  • 1 1/3 cups all-purpose flour (167 grams)
  • 6 tablespoons brown sugar (79 grams), 1/4 cup plus 2 tablespoons
  • 1/3 cup granulated sugar (67 grams)
  • 1 teaspoon cinnamon

Pumpkin Cake

  • 3 cups all-purpose flour (375 grams), spooned & leveled
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil (180 ml) or canola oil
  • 1 1/2 cups packed brown sugar (315 grams), light preferred
  • 3 large eggs, whisked, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream (120 ml), room temperature
  • 2 cups canned pumpkin (one 15 oz can plus 1 tablespoon extra sour cream)

For the Glaze

  • 2–3 tablespoons heavy cream (30–45 ml) or milk
  • 1 – 1 1/2 cups powdered sugar (110 – 165 grams), sifted

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan and lightly flour it to prevent sticking. Ensure the sides of the pan are at least 2 inches tall to avoid overflow during baking.
  2. Make Streusel Topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon until no lumps of brown sugar remain. Stir in the melted butter using a fork until the mixture resembles damp sand and crumbles form. Set this aside.
  3. Combine Dry Ingredients for Cake: In another medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Set this dry mixture aside.
  4. Mix Wet Ingredients: In a large bowl, whisk the vegetable oil, brown sugar, eggs, vanilla extract, sour cream, and pumpkin puree until the mixture is smooth and no lumps of sugar or egg remain.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients about half at a time. Use a rubber spatula to fold gently, then whisk to combine until the batter is smooth and lump-free. Avoid using an electric mixer to keep the cake tender.
  6. Assemble the Cake: Pour the batter into the prepared baking pan, smoothing the top evenly. Evenly sprinkle the streusel topping over the batter to cover the surface in a crumbly layer.
  7. Bake: Place the pan in the preheated oven and bake for 38-42 minutes, or until the center no longer jiggles and a toothpick inserted in the middle comes out clean. If unsure, baking a few extra minutes is okay as the cake retains moisture well.
  8. Cool: Remove the cake from the oven and place the pan on a wire rack to cool completely while still in the pan.
  9. Prepare the Glaze: In a small bowl, whisk together 2 tablespoons of heavy cream (or milk) with 1 cup of sifted powdered sugar. Adjust the consistency by adding more cream or powdered sugar as needed; the glaze should be white and thin enough to drizzle.
  10. Glaze and Serve: Drizzle the glaze over the cooled cake evenly. Slice into individual pieces and optionally serve with extra glaze for added sweetness.

Notes

  • Make sure the butter is melted but not hot when mixing into the streusel to get the right crumbly texture.
  • Do not overmix the batter to maintain a tender crumb.
  • Sour cream can be substituted with Greek yogurt for a slight tang and moisture.
  • Use fresh spices for best flavor.
  • For a dairy-free glaze, substitute milk for heavy cream and ensure powdered sugar contains no additives.
  • The cake stores well in an airtight container for up to 3 days at room temperature or can be refrigerated for up to a week.
  • This cake freezes well; wrap tightly and thaw before glazing.

Nutrition

Keywords: pumpkin coffee cake, autumn dessert, fall recipe, pumpkin dessert, streusel topping, spiced cake

Find it online: https://victoriablair.com/pumpkin-coffee-cake-recipe/