A deliciously spiced coffee cake recipe with a cinnamon streusel topping. With sour cream and pumpkin puree it is moist, slightly dense and perfect for fall. Pair it with a cup of fresh coffee for a heavenly breakfast.
Keyword pumpkin coffee cake, pumpkin spice
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
1/3cuppacked brown sugar
1cupall purpose flour
pinch of salt
Coffee Cake Batter:
1/2cupunsalted butter, softened to room temperature
3/4cuppumpkin puree(not pumpkin pie filling)
2cupsall purpose flour
2 1/2tsppumpkin pie spice
Preheat oven to 350°F. Prepare a 9" x 13" baking dish with cooking spray or butter and set aside.
To make the streusel, mix together all streusel ingredients in a medium sized bowl with a pastry cutter until the mixture resembles coarse crumbs. Set aside.
To make the cake batter, in a large mixing bowl beat together the butter and brown sugar until well combined. Beat in eggs one at a time, then mix in pumpkin puree and sour cream.
Sift flour, baking powder, baking soda, salt and pumpkin spice into wet ingredient mixture. Stir together until fully combined, the batter will be quite thick.
Spread 1/2 of the batter into the baking dish. Sprinkle 1/3 of the streusel topping evenly over top. Then dollop the remaining batter around the dish and spread as best as you can. Top with remaining streusel.
Bake for 50-55 minutes, until a toothpick inserted into the middle comes out clean. Allow to cool for 10-15 minutes before serving.