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!
Servings 18 pieces
For the Streusel Topping
- ½ cup unsalted butter melted
- 1 and ⅓ cups all-purpose flour aka plain flour
- 6 tablespoons brown sugar
- ⅓ 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
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup vegetable oil
- 1 and ½ cups packed brown sugar light or dark
- 3 large eggs
- 2 teaspoons vanilla
- ½ cup sour cream
- 2 cups canned pumpkin or just use one 15oz can
For the Glaze
- 3 tablespoons heavy cream
- 1 - 1 ½ cups powdered sugar sifted
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 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.
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.
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