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:
- 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:
- Prepare: Preheat oven to 375° F or 190° C. Spray a 6-inch cake pan, and set aside
- 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).
- Wet Ingredients: Mix the wet ingredients (pumpkin puree, vegetable oil, sour cream, and beaten egg) in a separate medium-size bowl.
- 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.
- 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.
- 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:
- 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.
- Pour: Drizzle the glaze over the pumpkin spice coffee cake.
- 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