Pumpkin Spice Coffee Cake

PREP TIME: 15 MINS | COOK TIME: 35 MINS | INACTIVE TIME 10 MINS | TOTAL TIME: 50 MINS | YIELD: 9 SQUARES

This cake is one of the best! Moist and packed with brown sugar streusel and topped with a simple maple glaze. This Pumpkin Spice Coffee Cake is the cake of your dreams!

Ingredient

Streusel:

1/4 c. (32g) all-purpose flour
1/2 c. (60g) finely chopped pecans
1/2 c. (100g) light brown sugar
3 tbsp (43g) unsalted butter, melted
1 tsp ground cinnamon

Cake:

1/2 c. (100g) vegetable oil
2 c. (254 grams) all-purpose flour
1/2 tsp fine salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 c. (244g) pumpkin puree
4 oz. (113g) sour cream, at room temperature
2 large eggs, beaten
1/2 c. (100g) light brown sugar
1/2 c. (100g) granulated sugar
1 tsp baking powder
1/2 tsp baking soda

Glaze:

2 tbsp maple syrup
1/2 c. (63g) powdered sugar, sifted

How to make Pumpkin Spice Coffee Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease the bottom of an 8-inch square pan.

Streusel:

Step 2: Place the streusel ingredients in a small bowl. Using a fork, mix until crumbly.

Cake:

Step 3: Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar in a large bowl until well-mixed.

Step 4: Place the pumpkin puree, oil, sour cream, and eggs in a small bowl. Mix well until blended.

Step 5: In the center of the dry ingredients, make a well and pour in the wet ingredients. Then, gently mix until just combined.

Step 6: Into the prepared pan, spoon half of the butter. On top, sprinkle half of the streusel. Over the streusel, spread the rest of the batter and sprinkle with the other half of the streusel.

Step 7: Place in the preheated oven and bake for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Note that if using glass or ceramic pans, the baking time is longer.

Step 8: Remove from the oven when done and allow the cake to cook for about 15 minutes.

Topping:

Step 9: Place the sugar and maple syrup in a small bowl. Mix well until you have a thick, pourable icing. On the warm cake, drizzle the topping.

Step 10: Into squares, slice the cake and serve. You can keep any leftovers at room temperature, covered, for up to 4 days

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Pumpkin Spice Coffee Cake

This cake is one of the best! Moist and packed with brown sugar streusel and topped with a simple maple glaze. This Pumpkin Spice Coffee Cake is the cake of your dreams!

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Dessert

Cuisine American

Servings 9 people

Ingredients

  

• Streusel:
• 1/4 c. 32g all-purpose flour
• 1/2 c. 60g finely chopped pecans
• 1/2 c. 100g light brown sugar
• 3 tbsp 43g unsalted butter, melted
• 1 tsp ground cinnamon
• Cake:
• 1/2 c. 100g vegetable oil
• 2 c. 254 grams all-purpose flour
• 1/2 tsp fine salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 c. 244g pumpkin puree
• 4 oz. 113g sour cream, at room temperature
• 2 large eggs beaten
• 1/2 c. 100g light brown sugar
• 1/2 c. 100g granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• Glaze:
• 2 tbsp maple syrup
• 1/2 c. 63g powdered sugar, sifted

Instructions

 

• Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease the bottom of an 8-inch square pan.
• Streusel:
• Place the streusel ingredients in a small bowl. Using a fork, mix until crumbly.
• Cake:
• Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar in a large bowl until well-mixed.
• Place the pumpkin puree, oil, sour cream, and eggs in a small bowl. Mix well until blended.
• In the center of the dry ingredients, make a well and pour in the wet ingredients. Then, gently mix until just combined.
• Into the prepared pan, spoon half of the butter. On top, sprinkle half of the streusel. Over the streusel, spread the rest of the batter and sprinkle with the other half of the streusel.
• Place in the preheated oven and bake for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Note that if using glass or ceramic pans, the baking time is longer.
• Remove from the oven when done and allow the cake to cook for about 15 minutes.
• Topping:
• Place the sugar and maple syrup in a small bowl. Mix well until you have a thick, pourable icing. On the warm cake, drizzle the topping.
• Into squares, slice the cake and serve. You can keep any leftovers at room temperature, covered, for up to 4 days.