Indulge in the ultimate fall treat with this Spiced Pumpkin Coffee Cake, a comforting creation that brings together the warm, earthy flavors of pumpkin and aromatic spices. The cake is soft and moist, thanks to the perfect blend of pumpkin puree and sour cream, while the cinnamon streusel topping adds a delightful crunch that contrasts beautifully with the tender crumb. A light vanilla glaze drizzled on top elevates the experience, making each bite a perfect balance of sweetness and spice. This coffee cake isn’t just a dessert; it’s an experience that wraps you in the cozy essence of autumn.
Why You’ll Love This:
This Pumpkin Coffee Cake is a perfect embodiment of fall flavors. The richness of the pumpkin and the warmth from the spices create a harmonious balance that’s hard to resist. The streusel topping adds texture and depth, making each bite both crunchy and soft. The light glaze gives just the right amount of sweetness without overpowering the flavors of the cake. Whether you’re a fan of pumpkin or just love a good coffee cake, this recipe is sure to become a favorite. It's simple to make yet tastes like it came from a high-end bakery, ensuring that it impresses everyone who tries it.
Perfect Occasion:
This Spiced Pumpkin Coffee Cake is perfect for any fall gathering. Whether you’re hosting a cozy brunch, enjoying a quiet morning at home, or bringing a treat to a potluck, this cake fits the bill. It’s also an excellent choice for Thanksgiving breakfast, as it pairs wonderfully with a hot cup of coffee or tea. The rich, spiced flavors make it an ideal dessert to serve during the cooler months, bringing warmth and comfort to any occasion.
Decoration Tips:
To elevate the presentation of this coffee cake, consider dusting the top with a light sprinkle of powdered sugar before serving. You can also add a few whole cinnamon sticks or small pumpkins around the cake platter for a festive autumnal touch. If you want to add a bit of flair, use a piping bag to drizzle the glaze in a more decorative pattern, creating elegant swirls or zigzags. For an added crunch and visual appeal, sprinkle a handful of chopped pecans or walnuts over the glaze.
Ingredients
Streusel/Crumble:
- 1 cup all-purpose flour (120g)
- 3/4 cup light brown sugar, packed (159g)
- 2 teaspoons cinnamon
- A pinch of salt
- 6 tablespoons unsalted butter, cold (84g)
Cake:
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup canola or vegetable oil (100g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup light brown sugar (106g)
- 1 cup pumpkin puree (244g)
- 1/2 cup sour cream, room temperature (112g)
- 2 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
Glaze:
- 1/2 cup powdered sugar (57g)
- 2-3 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
For the Streusel/Crumble:
- In a medium-sized mixing bowl, combine the flour, brown sugar, cinnamon, and salt. Mix well to evenly distribute the ingredients. Add in the cold, diced butter. Using your fingers, work the butter into the dry ingredients until the mixture forms a crumbly texture. Once done, place the bowl in the refrigerator to keep the butter cold while you prepare the cake batter.
For the Cake:
- Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking pan by greasing it thoroughly. Set the pan aside.
- In another medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground nutmeg, and ground cloves. This will ensure that the spices and leavening agents are evenly distributed throughout the cake batter.
- In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined.
- Add the eggs, pumpkin puree, sour cream, and vanilla extract to the sugar mixture. Whisk together until everything is fully incorporated and the batter is smooth.
- Gradually add the dry ingredients to the wet ingredients, folding them together until just combined. Be careful not to overmix the batter to maintain a tender crumb.
- Pour the batter into the prepared baking pan, spreading it out evenly. Take the streusel mixture out of the refrigerator and sprinkle it generously over the top of the batter, covering it completely.
- Bake the cake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown, and the streusel topping should be slightly crispy.
For the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thin, add more powdered sugar to thicken it. If it's too thick, add a little more milk to reach the desired consistency.
- Once the cake has cooled slightly, drizzle the glaze over the top of the cake, allowing it to run over the edges.
Enjoy!