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Pumpkin spice coffee cake with white icing on top of it with orange pumpkins in the background.

Pumpkin Sour Cream Coffee Cake with Streusel


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5 from 1 review

  • Author: Andrea
  • Total Time: 1 hour 30 minutes
  • Yield: 6 slices
  • Diet: Vegetarian

Description

This pumpkin sour cream coffee cake with streusel is perfect for the fall season and will satisfy all your pumpkin spice cravings!


Ingredients

Streusel:

  • Granulated Sugar (1/4 Cup)
  • Brown Sugar (1/8 Cup)
  • Flour (1/4 Cup)
  • Ground Cinnamon (1/4 Teaspoon)
  • Pumpkin Spice (1/4 Teaspoon)
  • Butter, Room Temperature (3 Tablespoons)

Pumpkin Spice Coffee Cake:

  • Flour (1 Cup)
  • Baking Powder (1/2 Teaspoon)
  • Baking Soda (1/4 Teaspoon)
  • Salt (1/4 Teaspoon)
  • Ground Cinnamon (1 Teaspoon)
  • Pumpkin Spice (1 1/2 Teaspoon)
  • Brown Sugar (1/4 Cup)
  • Granulated Sugar (1/4 Cup)
  • Pumpkin Puree (1/2 Cup)
  • Vegetable Oil (1/4 Cup)
  • Sour Cream, At Room Temperature (1/4 Cup)
  • Egg, Beaten (1)

Vanilla Glaze Icing:

  • Powdered Sugar (1/4 Cup)
  • Milk or Cream (1 Tablespoon)
  • Vanilla Extract (1/4 Teaspoon)

Instructions

Streusel: 

  1. Mix: Combine the granulated sugar, brown sugar, flour, ground cinnamon, pumpkin spice, and room-temperature butter in a small or medium-sized bowl.  Incorporate the ingredients using either a fork or your fingertips until the mixture becomes crumbly. Set aside, away from heat. 

Pumpkin Spice Coffee Cake:

  1. Prepare: Preheat oven to 375° F or 190° C. Spray a 6-inch cake pan, and set aside 
  2. Dry ingredients: Mix the dry ingredients in a medium-sized bowl (flour, baking powder, baking soda, salt, ground cinnamon, pumpkin spice, brown sugar, and granulated sugar).
  3. Wet Ingredients: Mix the wet ingredients (pumpkin puree, vegetable oil, sour cream, and beaten egg) in a separate medium-size bowl.
  4. Combine: Slowly add the dry ingredients to the wet ingredients while beating on low until fully combined and smooth.  Pour the batter into the cake pan. Place the cake pan onto a small baking sheet.  Evenly sprinkle the streusel on top of the cake batter. 
  5. Bake: Safely place the baking sheet with the cake on top into the middle of the heated oven and bake for 50 to 60 minutes or until a toothpick comes out clean.
  6. Rest: Allow the cake to cool for 30 minutes. With a butter knife, loosen the edges of the coffee cake from the cake pan, and transfer it to a cooling rack or plate.

Vanilla Glaze Icing: 

  1. Mix: Mix the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. Add more milk (or cream) if the consistency is too thick to drizzle.
  2. Pour: Drizzle the glaze over the pumpkin spice coffee cake.
  3. Serve: Allow the glaze to cool/harden for about 5 minutes. Cut the cake into four to six equal slices, serve, and enjoy.

Notes

Scroll up to the full blog post for FAQ and Tips.

Nutrition facts are estimates only.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: dessert, cake, holiday
  • Method: bake
  • Cuisine: american