Description
Indulge in this moist, perfectly spiced pumpkin coffee cake topped with a crunchy streusel. This recipe balances a rich, dense sponge with the earthy warmth of pumpkin pie spices and a tangy finish. Perfect for busy mornings or cozy afternoon snacks, this cafe-quality treat is simple to assemble and delivers professional results every time. By using pumpkin purée and sour cream, the cake remains incredibly tender, offering a comforting flavor profile that is sure to become a staple in your home.
Ingredients
2 cups all-purpose flour
1 tbsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup pumpkin purée
1/2 cup sour cream
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
For Streusel: 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup chopped nuts, 1 tsp spice, pinch of salt, 2 tbsp melted butter
Instructions
Preheat oven to 350°F (180°C) and grease a 9-inch springform pan.
In a small bowl, whisk streusel ingredients until crumbly; refrigerate.
In a separate bowl, whisk flour, spice, baking powder, baking soda, and salt.
In a stand mixer, beat butter and sugars until light and fluffy.
Add eggs, pumpkin, sour cream, and vanilla; mix on low until incorporated.
Fold in the dry ingredients until just combined.
Pour batter into the prepared pan and top with the chilled streusel.
Bake for 40 minutes or until a toothpick comes out clean.
Notes
Substitute pastry flour for a lighter crumb texture. Greek yogurt can be used as a healthy alternative to sour cream. Ensure the pumpkin purée is 100% pumpkin, not pie filling.
- Prep Time: 20
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg