Pumpkin Coffee Cake
Pumpkin Coffee Cake is a soft, moist, spiced cake layered with a buttery cinnamon streusel topping. It’s perfect for cozy mornings, holiday brunches, or an afternoon treat with tea or coffee.
Ingredients
For the Cake:
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ¼ cup sour cream
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square pan.
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
- Beat softened butter with both sugars until light and fluffy (about 2–3 minutes).
- Mix in egg and vanilla. Stir in pumpkin puree and sour cream until smooth.
- Fold dry mixture into wet until just combined—don’t overmix.
- Mix flour, sugars, cinnamon, and salt. Cut in cold butter until crumbly.
- Spread batter in pan. Top evenly with streusel.
- Bake for 35–40 minutes, until a toothpick comes out clean and top is golden.
- Cool in pan for 10 minutes, then on a rack. Serve warm or at room temp.