Description
Pumpkin Spice Coffee Cake is a moist and flavorful treat featuring a rich pumpkin sour cream cake topped with a sweet and crunchy brown sugar pecan streusel and finished with a smooth maple glaze. Perfect for autumn mornings or any cozy occasion, this easy-to-make cake combines warm spices like cinnamon, ginger, and nutmeg for the ultimate fall dessert experience.
Ingredients
Scale
Streusel Topping
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (32 grams) all-purpose flour
- 1/2 cup (60 grams) pecans, finely chopped
- 1 teaspoon ground cinnamon
- 3 tablespoons (43 grams) unsalted butter, melted
Cake Batter
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 cup (244 grams) pumpkin puree
- 1/2 cup (100 grams) vegetable oil
- 4 ounces (113 grams) sour cream, at room temperature
- 2 large eggs, beaten
Maple Glaze
- 1/2 cup (63 grams) powdered sugar, sifted
- 2 tablespoons maple syrup
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray the bottom of an 8-inch square metal baking pan with nonstick cooking spray to prevent sticking.
- Make Streusel Topping: In a small bowl, combine 1/2 cup light brown sugar, 1/4 cup all-purpose flour, chopped pecans, and 1 teaspoon ground cinnamon. Pour in the melted unsalted butter and stir until the mixture is crumbly. Set aside the streusel topping.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, sea salt, 1/2 teaspoon cinnamon, ground ginger, and nutmeg until well combined.
- Combine Sugars and Wet Ingredients: In a separate bowl, mix 1/2 cup light brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten eggs until the mixture is smooth and uniform in texture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender.
- Assemble the Cake: Pour the batter evenly into the prepared 8-inch square pan. Evenly sprinkle the streusel topping over the surface of the batter.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Maple Glaze: While the cake is baking, in a small bowl, whisk together the sifted powdered sugar and maple syrup until smooth and runny enough to drizzle.
- Glaze the Cake: After the cake has cooled slightly (about 10-15 minutes), drizzle the maple glaze evenly over the top of the cake. Let it set before cutting into squares and serving.
Notes
- This coffee cake is incredibly moist thanks to the addition of sour cream and pumpkin puree.
- The brown sugar pecan streusel adds a delightful crunch and cinnamon flavor that complements the pumpkin perfectly.
- Maple glaze provides a sweet finishing touch that ties all the flavors together.
- Use fresh pumpkin puree for the best flavor; canned pumpkin puree works well too.
- Make sure not to overmix the batter to keep the cake tender and fluffy.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices gently in the microwave for a warm treat.
Nutrition
- Serving Size: 1 square (approximately 1/9 of the cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
