Description
Indulge in the delicious flavors of fall with this mouthwatering Pumpkin Coffee Cake recipe. Discover a perfect blend of spices and pumpkin goodness.
Ingredients
Scale
- 1/2 cup unsalted butter (112 grams) (melted)
- 1 and 1/3 cups all-purpose flour (167 grams) (aka plain flour)
- 6 tablespoons brown sugar (79 grams) (1/4 cup plus 2 tablespoons)
- 1/3 cup granulated sugar (67 grams)
- 1 teaspoon cinnamon
- 3 cups all-purpose flour (375 grams) (spooned & leveled (careful not to over measure))
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil (180 ml) (or canola oil)
- 1 and 1/2 cups packed brown sugar (315 grams) (I used light)
- 3 large eggs, whisked together (room temperature)
- 2 teaspoons vanilla
- 1/2 cup sour cream (120 ml) (room temperature)
- 2 cups canned pumpkin (or just use one 15oz can plus 1 extra tablespoon sour cream)
- 2–3 tablespoons heavy cream (30–45 ml) (or milk)
- 1 – 1 1/2 cups powdered sugar (110 – 165 grams) (sifted)
Instructions
- Step 1: Preheat the oven to 350F (180C) degrees.
- Step 2: Grease a 9×13 inch baking pan and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.
- Streusel Topping
Step 1: In a medium bowl, whisk together the flour, brown sugar, granulated sugar and cinnamon until you no longer have lumps of brown sugar. - Step 2: Mix in the melted butter (I do this with a fork). The mixture should form crumbles and feel like damp sand. Set aside.
- Pumpkin Cake
Step 1: In a medium bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt. Set aside. - Step 2: In a separate large bowl whisk together the oil, brown sugar, whisked eggs, vanilla extract, sour cream and pumpkin puree until it’s an even consistency and you no longer see lumps of sugar or pieces of egg.
- Step 3: Mix the dry ingredients into the wet ingredients about 1/2 at a time. I typically do a few strokes using a rubber spatula first, then whisk until no lumps remain. Do not use an electric mixer.
- Assembling and Baking the Cake
Step 1: Pour the cake batter into your prepared pan and smooth out the top. - Step 2: Crumble/sprinkle the streusel topping over the top until all of the cake batter is covered with an even layer of streusel.
- Step 3: Bake in the preheated oven for about 38-42 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean. If you’re unsure, I recommend baking for a few extra minutes as this cake is unlikely to dry out.
- Step 4: Place the pan on a wire rack. Cool the cake in the pan.
- Make the Glaze & Serve
Step 1: In a small bowl whisk together 2 tablespoons of cream (or milk) with 1 cup powdered sugar. Add a little more cream or powdered sugar as needed. The glaze should be white in color, but thin enough to drizzle. - Step 2: Drizzle the glaze over the cooled cake and slice into pieces. I typically reserve a little extra glaze to top on each piece for anyone who wants extra.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg