Pumpkin Coffee Cake

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This Pumpkin Coffee Cake is the most addicting breakfast or snack for the fall season. It’s so moist thanks to pumpkin puree and topped with a streusel that’s sweet and crunchy all in one bite. It’s easy to assemble in just 15 of prep time and two bowls, plus it’s the best to serve to a crowd.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Keyword: holidays

Servings: servings

Calories: 395kcal

Ingredients

Cake

2 cups all-purpose flour
¾ cup granulated sugar
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
½ cup salted butter melted
2 large eggs
1 teaspoon vanilla extract
8 ounces full fat sour cream
15 ounce can pumpkin puree

Streusel Topping

1 cup all-purpose flour
¾ cup granulated sugar
½ cup light or dark brown sugar packed
1 teaspoon pumpkin pie spice or cinnamon
¼ teaspoon salt
½ cup salted butter room temperature or melted

Icing

1 cup powdered sugar
1 ½ tablespoons maple syrup
1 tablespoon milk
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Grease a 13x9-inch baking dish or line with parchment paper.
For the cake, in a medium bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a separate large bowl, whisk together butter, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.
Pour the dry ingredients into the wet, and stir until just combined.
For the streusel, in a small bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Add butter and mix with a fork or with your fingers until the mixture resembles coarse crumbs.
Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Using a butter knife, pierce the streusel into the cake batter 10-15 times.
Bake 45-55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
For the icing, in a small bowl, whisk together powdered sugar, maple syrup, milk and vanilla extract. Add more milk for a thinner consistency, if desired.
Let the coffee cake cool in the pan for at least 10 minutes. Drizzle the icing over the cooled cake.

Video

Notes

Storage:

Great news! This cake holds up so nicely after it’s baked. You can store it in an airtight container at room temperature for up to four days.

Freezing this cake also works so well too. Simply wrap it in plastic wrap and freeze for up to 2 months. We like to cut ours into individual portions before wrapping to make it even easier for serving later. Defrost on the counter and room temperature until ready to eat.

Tips:

Don’t overmix the ingredients. This will lead to a tough cake mixture. You want to gently fold all of the ingredients to combine.

Use a toothpick to make sure the cake is baked perfectly. Insert the toothpick into the center of the cake and when it’s removed the toothpick should have moist crumbs. This ensures your cake is perfectly baked.

Look for pea-sized crumbles with the streusel layer. This will help the crumble to create lots of texture on top of the cake layer. Using a fork or your fingers is best for mixing.

Swap the sour cream for Greek yogurt. That also works so well in this cake recipe and makes it a bit healthier. Use full-fat plain Greek yogurt.

Nutrition

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