Pumpkin Coffee Cake
This Pumpkin Coffee Cake is the kind of bake that makes the whole house smell like autumn before it even leaves the oven.
Ingredients
For the streusel:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons butter melted
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/3 cup sour cream
Instructions
- Preheat the oven to 350°F(175°C). Grease an 8-inch round or square baking pan or line it with parchment paper.
- For the topping, in a mixing bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the melted butter and mix with a fork until coarse crumbs form. Set aside.
- For the cake, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In the bowl of a stand mixer (or a large bowl), beat the softened butter and brown sugar until light and creamy, about 2 minutes.
- Beat in the eggs one at a time, then add the vanilla.
- Mix in the pumpkin puree and sour cream until smooth.
- Add the dry ingredients and stir just until combined. Avoid overmixing.
- Spread the batter evenly into the prepared pan. Sprinkle the streusel evenly over the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Let the cake cool in the pan for at least 20 minutes before slicing.
Nutrition
Calories: 380kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 82mgSodium: 384mgPotassium: 153mgFiber: 2gSugar: 27gVitamin A: 4815IUVitamin C: 1mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!