Prep Time:15 mins | Bake/Cook Time: 40 to 45 mins | Yield:1 9 x 13-inch coffee cake
Fluffy and moist. This Pumpkin Sour Cream Coffee Cake topped with cinnamon crumb topping is an excellent Fall dessert you can make in a breeze. This delightful cake has been one of my go-to cakes for breakfast paired with my favorite cup of coffee.
INGREDIENTS
Streusel Topping:
1 1/3 c. Dixie Crystals Extra Fine Granulated Sugar
2 c. all-purpose flour
1 1/2 sticks butter, melted
1 1/2 tsp cinnamon
Pumpkin Coffee Cake:
3 large eggs
3 c. all-purpose flour
1 1/2 tsp baking soda
1 tbsp pumpkin pie spice
3/4 c. unsalted butter, softened
2 c. Dixie Crystals Extra Fine Granulated Sugar
1 tbsp vanilla extract
1 (15-ounce) can of pumpkin (not pumpkin pie filling)
1 tsp baking powder
1/2 tsp salt
1 c. whole milk
1/3 c. sour cream
How to make Pumpkin Sour Cream Coffee Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Then, grease a 9 x 13-inch cake pan and set aside.
Step 2: To make the streusel topping, whisk the flour, sugar, and cinnamon in a medium-sized bowl. Then, add the melted butter. Using a fork, mix well until crumbly and set aside.
Step 3: Place the flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl. Mix well until combined.
Step 4: Cream the butter and sugar in a large bowl/stand mixer until light and fluffy. Beat in the eggs until smooth. Then, add the vanilla along with the pumpkin and sour cream. Mix well until blended.
Step 5: Add the flour mixture alternately with milk, mixing every addition until the batter is well mixed.
Step 6: Into the prepared pan, transfer the batter and top with the prepared streusel topping, spreading into an even layer. Using your hands, gently press the top of the cake.
Step 7: Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 8: Remove from the oven when done. Slice and serve the cake warm or at room temperature. Enjoy!
Note:
To measure the flour, I use the Spoon and Sweep method. Fill a measuring cup with flour using a spoon until it’s filled with the required amount.
Pumpkin Sour Cream Coffee Cake
Ingredients
- Streusel Topping:
- 1 1/3 c. Dixie Crystals Extra Fine Granulated Sugar
- 2 c. all-purpose flour
- 1 1/2 sticks butter melted
- 1 1/2 tsp cinnamon
- Pumpkin Coffee Cake:
- 3 large eggs
- 3 c. all-purpose flour
- 1 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice
- 3/4 c. unsalted butter softened
- 2 c. Dixie Crystals Extra Fine Granulated Sugar
- 1 tbsp vanilla extract
- 1 15-ounce can of pumpkin (not pumpkin pie filling)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 c. whole milk
- 1/3 c. sour cream
Instructions
- Prepare the oven. Preheat it to 350 degrees F. Then, grease a 9 x 13-inch cake pan and set aside.
- To make the streusel topping, whisk the flour, sugar, and cinnamon in a medium-sized bowl. Then, add the melted butter. Using a fork, mix well until crumbly and set aside.
- Place the flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl. Mix well until combined.
- Cream the butter and sugar in a large bowl/stand mixer until light and fluffy. Beat in the eggs until smooth. Then, add the vanilla along with the pumpkin and sour cream. Mix well until blended.
- Add the flour mixture alternately with milk, mixing every addition until the batter is well mixed.
- Into the prepared pan, transfer the batter and top with the prepared streusel topping, spreading into an even layer. Using your hands, gently press the top of the cake.
- Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven when done. Slice and serve the cake warm or at room temperature. Enjoy!
