Pumpkin, spice & everything nice come together in this easy Pumpkin Coffee Cake with streusel topping. Made with sour cream so it's super moist - this pumpkin crumb cake is perfect for fall!
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Pumpkin Coffee Cake

Pumpkin, spice & everything nice come together in this easy Pumpkin Coffee Cake with streusel topping. Made with sour cream so it's super moist - it's perfect for fall!
Course Breakfast, Dessert
Cuisine American
Keyword Coffee Cake, Pumpkin, Pumpkin Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 18 pieces
Calories 444kcal
Author Fiona Dowling

Ingredients

For the Streusel Topping

  • 1/2 cup unsalted butter melted
  • 1 and 1/3 cups all-purpose flour aka plain flour
  • 6 tablespoons brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon

For the Pumpkin Cake

  • 3 cups all-purpose flour 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
  • 1 and 1/2 cups packed brown sugar light or dark
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 2 cups canned pumpkin or just use one 15oz can

For the Glaze

  • 3 tablespoons heavy cream
  • 1 - 1 1/2 cups powdered sugar sifted

Instructions

  • Preheat the oven to 350F degrees. 
  • Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow. 

Make the Streusel

  • In a medium-sized bowl stir together the melted butter, flour, sugars & cinnamon until the consistency feels like wet sand.  

Make the Cake

  • In a medium-sized bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
  • In a separate large bowl beat together the oil, brown sugar, eggs, vanilla, pumpkin and sour cream using until no lumps remain. 
  • Pour the flour mixture into the pumpkin mixture and gently stir everything together using a large rubber spatula or wooden spoon. If needed, give the mixture a few whisks until smooth.
  • Pour the cake batter into your prepared pan and smooth out the top.
  • Then crumble the streusel topping over the top until the entire cake batter is covered. 
  • Bake in the preheated oven for 35 to 40 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean. 

Make the Glaze & Serve

  • In a small bowl whisk together the heaving cream & icing sugar until smooth. You may need to add a little extra cream or a little extra icing sugar to get the desired consistency. 
  • Drizzle the glaze over the cooled cake and slice into pieces. 

Notes

Store the cake in an airtight container at room temperature for up to 4 days. 
Recipe can be halved and baked in a 9x9 inch pan. The bake time will be about 30-40 minutes. 

Nutrition

Calories: 444kcal | Carbohydrates: 68g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 155mg | Potassium: 163mg | Fiber: 2g | Sugar: 43g | Vitamin A: 4522IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg