Pumpkin Spice Coffee Cake
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.
Servings 15 slices
Ingredients
Streusel Topping:
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 tsp cinnamon
- 1/2 cup unsalted butter
- 1 cup all purpose flour
- pinch of salt
Coffee Cake Batter:
- 1/2 cup unsalted butter , softened to room temperature
- 1 cup brown sugar
- 2 large eggs
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 1/2 tsp pumpkin pie spice
Instructions
- 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.