Pumpkin Spice Coffee Cake
This wonderfully moist cake brings together classic fall spices and pumpkin, topped with a buttery, cinnamon-pecan crumble.
Servings: 8 servings
Equipment
- 9-inch square baking pan
- Mixing Bowl
- Whisk
Ingredients
Streusel Topping
- 1/2 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/2 cup pecans, finely chopped
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 4 ounces sour cream, at room temperature
- 2 large eggs, beaten
Maple Glaze
- 1/2 cup powdered sugar, sifted
- 2 tablespoons maple syrup
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
- Step 2: In a medium bowl, combine the light brown sugar, flour, pecans, and ground cinnamon. Stir in the melted butter until crumbly.
- Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Step 4: In a separate bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and eggs until smooth.
- Step 5: Add the wet mixture to the dry ingredients and stir gently until just combined. Pour the batter into the prepared pan.
- Step 6: Evenly sprinkle the streusel topping over the batter and lightly press it in.
- Step 7: Bake for 35–40 minutes, or until a toothpick inserted comes out clean. Tent with foil if browning too quickly.
- Step 8: Let the cake cool for at least 20 minutes. Mix the powdered sugar with maple syrup and drizzle over the warm cake before serving.
Notes
Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for up to 1 week.