Description
This Pumpkin Coffee Cake features a tender cake layered with a spiced pumpkin filling and topped with a crunchy brown sugar pecan streusel. It’s a perfect autumn dessert combining warm pumpkin pie spices, a rich sour cream batter, and a nutty crumb topping for a delightful treat to enjoy with your morning coffee or as an indulgent snack.
Ingredients
Scale
Streusel:
- 1 cup packed brown sugar
- 1/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/3 cup cold butter
- 1 cup chopped pecans
Batter:
- 1/2 cup butter, softened
- 3/4 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
Filling:
- 1 can (15 ounces) solid-pack pumpkin
- 1 large egg, lightly beaten
- 1/3 cup sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare Streusel: Preheat the oven to 325°F (163°C). In a small bowl, combine brown sugar, flour, and pumpkin pie spice. Cut in the cold butter until the mixture becomes crumbly. Stir in chopped pecans and set aside.
- Cream Batter: In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and baking soda.
- Mix Batter: Gradually add the dry flour mixture to the creamed butter mixture, alternating with sour cream, mixing until just combined.
- Assemble Cake Layers: Spread half of the batter evenly into a greased 13×9-inch baking dish. Sprinkle half of the streusel over the batter.
- Prepare Filling: In a small bowl, combine the pumpkin, lightly beaten egg, sugar, and pumpkin pie spice. Drop tablespoonfuls of this pumpkin mixture evenly over the streusel layer, then gently spread it out.
- Complete Assembly: Top the filling with the remaining batter, spreading it evenly. Sprinkle the remaining streusel on top.
- Bake: Place in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove from oven and cool on a wire rack before serving.
Notes
- This coffee cake’s rich sour cream batter keeps it moist and tender while the pumpkin filling adds a spiced surprise inside.
- The brown sugar pecan streusel topping brings a crunchy texture that perfectly complements the soft layers below.
- Use fresh pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves for the authentic flavor.
- Allow the cake to cool completely for easier slicing and best flavor development.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approx. 1/15th of cake)
- Calories: 386
- Sugar: 31g
- Sodium: 214mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 94mg
