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Pumpkin Spice Coffee Cake Recipe

Pumpkin Spice Coffee Cake Recipe
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★★★★★

4.7 from 8 reviews

This Pumpkin Spice Coffee Cake is a moist, tender cake perfectly spiced with cinnamon, ginger, nutmeg, and studded with a crunchy pecan streusel topping. It’s drizzled with a sweet maple glaze, making it an ideal autumn breakfast or cozy dessert treat.

Ingredients

Scale

Streusel Topping

  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 1/2 cup (60 grams) pecans, finely chopped
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (43 grams) unsalted butter, melted

Cake Batter

  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (244 grams) pumpkin puree
  • 1/2 cup (100 grams) vegetable oil
  • 4 ounces (113 grams) sour cream, at room temperature
  • 2 large eggs, beaten

Topping

  • 1/2 cup (63 grams) powdered sugar, sifted
  • 2 tablespoons maple syrup

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray the bottom of an 8-inch square metal baking pan with nonstick cooking spray to ensure easy release.
  2. Make the Streusel: In a small bowl, combine the light brown sugar, all-purpose flour, finely chopped pecans, ground cinnamon, and melted butter. Use a fork to mix until the mixture becomes crumbly and evenly combined.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, cinnamon, ground ginger, nutmeg, light brown sugar, and granulated sugar until thoroughly blended.
  4. Mix Wet Ingredients: In a separate bowl, stir together the pumpkin puree, vegetable oil, sour cream, and beaten eggs until smooth and uniform.
  5. Combine Wet and Dry: Create a well in the center of the dry ingredients and pour in the wet ingredient mixture. Gently stir with a spatula or spoon until just combined. Be careful not to overmix to ensure a tender cake.
  6. Assemble the Cake: Spoon half of the batter into the prepared pan, smoothing the top. Sprinkle half of the streusel mixture evenly over the batter. Carefully spread the remaining batter on top of the streusel, then sprinkle with the remaining streusel crumbs.
  7. Bake: Place the pan in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Note that baking times may be longer if using glass or ceramic pans.
  8. Cool: Remove the cake from the oven and allow it to cool in the pan for 15 minutes before adding the topping.
  9. Prepare the Topping: In a small bowl, whisk together powdered sugar and maple syrup until a thick, pourable icing forms.
  10. Serve: Drizzle the maple glaze over the warm cake. Cut into squares and serve. Store any leftovers covered at room temperature for up to 4 days.

Notes

  • Use metal pans for best baking results; glass or ceramic may require longer bake times.
  • Allow sour cream to come to room temperature to ensure smooth batter consistency.
  • Do not overmix the batter to maintain a light texture in the cake.
  • The cake is best enjoyed warm on the day of baking but keeps well for up to 4 days at room temperature.
  • You can substitute pecans with walnuts or omit nuts for a nut-free version.
  • For a dairy-free option, replace sour cream with coconut yogurt and use a dairy-free butter substitute in the streusel.

Nutrition

Keywords: pumpkin spice coffee cake, pumpkin coffee cake, fall dessert, pumpkin dessert, coffee cake, streusel topping, maple glaze, autumn recipe

Find it online: https://todayquickmeals.com/pumpkin-spice-coffee-cake-recipe/