Description
This pumpkin coffee cake is the quintessential cozy treat, featuring a moist, spice-infused sponge topped with a buttery cinnamon streusel. Perfected for a tender texture that is never dense, this family-friendly recipe brings deep autumnal flavors to your kitchen. It is quick to prepare, versatile enough for busy weeknights, and serves as an ideal centerpiece for quiet weekend breakfasts or afternoon gatherings with friends.
Ingredients
3/4 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tablespoon pumpkin spice
1/2 teaspoon ground cinnamon
2 large eggs, room temperature
1 cup pumpkin puree (not pie filling)
2 tablespoons sour cream
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Instructions
Preheat your oven to 350F (175C) and line a 9×9 baking pan with parchment paper.
In a large bowl, combine the melted butter, granulated sugar, brown sugar, pumpkin spice, and cinnamon, stirring until the mixture is smooth.
Add the eggs one at a time and stir thoroughly into the butter mixture.
Incorporate the pumpkin puree, sour cream, and vanilla, ensuring you scrape the bottom and sides of the bowl to mix well.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Slowly fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared pan and smooth the surface.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before slicing into squares.
Notes
Ensure your pumpkin puree is 100% pumpkin, not pre-spiced pie filling. For extra crunch, you can top the batter with chopped walnuts or pecans before baking. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg