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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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★★★★★

4.8 from 9 reviews

This Pumpkin Coffee Cake is a moist, spiced fall favorite featuring a tender pumpkin-flavored cake topped with a sweet cinnamon streusel and a delicate vanilla glaze. Perfect for breakfast, brunch, or dessert, it combines warm autumn spices with creamy pumpkin, offering a cozy and indulgent treat.

Ingredients

Scale

Streusel Topping

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

Pumpkin Cake

  • 3 cups all-purpose flour (375 grams)
  • 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 and 1/2 cups packed brown sugar (315 grams, light)
  • 3 large eggs, whisked (room temperature)
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream (120 ml, room temperature)
  • 2 cups canned pumpkin puree (approximately one 15 oz can)

Glaze

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Prepare your baking pan by greasing a 9×13 inch pan and lightly flouring it. Ensure the sides are at least 2 inches tall to prevent overflow.
  2. Make Streusel Topping: In a medium bowl, whisk together 1 1/3 cups flour, brown sugar, granulated sugar, and 1 teaspoon cinnamon until lumps disappear. Mix in the melted butter with a fork until the mixture is crumbly and feels like damp sand. Set aside.
  3. Prepare Dry Ingredients for Cake: In a separate medium bowl, whisk together 3 cups flour, 2 teaspoons cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Set aside.
  4. Mix Wet Ingredients: In a large bowl, whisk together oil, brown sugar, whisked eggs, vanilla extract, sour cream, and pumpkin puree until smooth with no visible lumps.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in about two additions. Stir gently with a rubber spatula then whisk briefly until the batter is smooth. Avoid using an electric mixer to maintain texture.
  6. Assemble Cake: Pour the batter into the prepared pan and smooth the top evenly. Evenly crumble and sprinkle the streusel topping over the batter to cover.
  7. Bake: Bake for 38-42 minutes until the cake is set and a toothpick inserted into the center comes out clean. If uncertain, bake a few extra minutes as the cake retains moisture well.
  8. Cool: Remove from oven and set the pan on a wire rack. Let the cake cool completely in the pan.
  9. Prepare Glaze: In a small bowl, whisk 2 tablespoons of heavy cream with 1 cup powdered sugar until smooth. Adjust by adding more cream or powdered sugar to achieve a drizzleable consistency.
  10. Serve: Drizzle the glaze over the cooled cake. Slice into pieces and optionally add extra glaze to individual servings for added sweetness.

Notes

  • Use room temperature eggs and sour cream to ensure smooth batter mixing.
  • Do not overmix the batter to avoid a dense cake; gentle folding is best.
  • If you prefer dairy-free options, substitute the butter with a plant-based alternative and use non-dairy milk for the glaze.
  • Make sure the baking pan has tall sides to prevent batter overflow.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • The glaze can be adjusted in sweetness and thickness depending on preference.

Nutrition

Keywords: pumpkin coffee cake, autumn dessert, fall baking, cinnamon streusel cake, pumpkin cake recipe

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