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Pumpkin Spice Coffee Cake Recipe

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3.9 from 10 reviews

This Pumpkin Spice Coffee Cake is a moist and flavorful treat perfect for autumn mornings or any cozy gathering. Featuring a tender pumpkin-infused batter layered with a crunchy cinnamon-pecan streusel topping and finished with a sweet maple glaze, it’s a delicious way to celebrate pumpkin spice season.

Ingredients

For the Streusel

  • 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

For the Cake

  • 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

For the Topping

  • 1/2 cup (63 grams) powdered sugar, sifted
  • 2 tablespoons maple syrup

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray the bottom of an 8-inch metal square pan with nonstick cooking spray to prevent sticking.
  2. Make the Streusel: In a small bowl, mix together the light brown sugar, all-purpose flour, finely chopped pecans, ground cinnamon, and melted unsalted butter using a fork until the mixture becomes crumbly.
  3. Prepare the Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, sea salt, cinnamon, ground ginger, nutmeg, light brown sugar, and granulated sugar. Stir these together well to evenly distribute the spices and leavening agents.
  4. Prepare the Wet Ingredients: In a separate small bowl, whisk together the pumpkin puree, vegetable oil, sour cream, and beaten eggs until smooth and well blended.
  5. Combine Wet and Dry: Create a well in the center of the dry ingredients and pour in the wet pumpkin mixture. Gently stir the batter until just combined; avoid overmixing to keep the cake tender.
  6. Layer Batter and Streusel: Spoon half of the batter into the prepared pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter. Then, spread the remaining batter over the streusel layer, followed by the rest of the streusel on top.
  7. Bake the Cake: Place the pan in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Note that baking time may be longer if using glass or ceramic pans. After baking, allow the cake to cool for 15 minutes.
  8. Make the Topping: While the cake cools slightly, mix the sifted powdered sugar and maple syrup in a small bowl until a thick, pourable icing forms.
  9. Finish and Serve: Drizzle the maple glaze evenly over the warm cake. Cut into squares and serve. Store any leftovers covered at room temperature for up to 4 days.

Notes

  • For best results, use a metal pan as glass or ceramic pans may increase baking time.
  • Do not overmix the batter to maintain a tender crumb.
  • Pumpkin puree can be homemade or canned, but ensure it’s pure pumpkin, not pumpkin pie filling.
  • Store cake in an airtight container at room temperature up to 4 days or refrigerate to extend freshness.
  • For a nuttier flavor, toast the pecans lightly before chopping.

Find it online: https://cookedbysarah.com/pumpkin-spice-coffee-cake-recipe/