Easy Pumpkin Coffee Cake with Streusel Topping
Pour a cup of coffee and take a break with a piece of this incredibly moist, flavorful pumpkin coffee cake loaded with a crumb topping. This is a fall baking must!
Why You’ll Love This
Pumpkin coffee cake! I couldn’t ask for anything more.
This pumpkin coffee cake recipe is incredibly easy to make. It has a moist, fluffy, pumpkin-spiced-flavored crumb with a sweet, crunchy crumb topping.
It’s great for breakfast, an afternoon coffee, or to entertain guests!
Our Jumbo Bakery Style Pumpkin Muffins and Pumpkin Spice Latte Biscotti make great gifts!
Recipe Ingredients
- Unsalted butter – Room temperature as always!
- Pumpkin puree – Not pumpkin pie filling. Canned or homemade.
- Ground cinnamon, ground ginger, and nutmeg – Classic pumpkin pie spices.
- Dark brown sugar – I always use dark brown sugar in my baking but light brown sugar works too.
- Sour cream – Helps tenderize the cake and adds a little tang.
- Dry ingredients – Basic cake ingredients such as all-purpose flour, baking powder, and baking soda.
- Vanilla extract – For added flavor.
- Eggs – Room temperature.
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How to Make a Pumpkin Coffee Cake with Streusel Topping
First, make the crumb topping.
Whisk together the flour, brown sugar, cinnamon, and pinch of salt in a medium-sized bowl. Break up the brown sugar if it clumps.
Pour in the melted butter and mix with a fork until it is moistened and crumbly. Refrigerate until ready to use.
Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
Whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in another mixing bowl. Set aside.
Cream the softened butter and brown sugar together in a large bowl until light and fluffy. Add eggs one at a time until incorporated.
Add the pumpkin puree, sour cream, and vanilla. Mix at low speed, slowly adding the dry ingredients just until combined.
Pour the batter into the prepared pan and spread it out evenly. The batter will be thick.
Sprinkle the crumb topping over evenly.
Bake the cake for about 40-45 minutes until the center is set and a toothpick inserted in the middle comes out clean.
Remove from the oven and cool to room temperature on a wire rack.
Slice and enjoy this little piece of Fall heaven with your favorite hot beverage. For me, that’s coffee all the way!
Tips
- As always, measure your flour properly. Aerate, spoon, and swoop level.
- Room temperature ingredients incorporate better.
- It’s important to cream the butter and sugar together properly. Usually about 3 minutes until light and fluffy.
- Refrigerating the crumb topping while you prepare the cake. This helps it stay together in clumps. In other words, it won’t melt right away in the hot oven. You are chilling the butter to stay slightly firmer.
Variations
- Use about one tablespoon of pumpkin pie spice instead of our chosen spice mixture.
- Add a cream cheese drizzle: 4 ounces of softened cream cheese, 1 cup of powdered sugar, 2 or 3 tablespoons of milk, and a dash of vanilla.
- Omit the streusel topping if you like.
- You can substitute full-fat, unflavored Greek yogurt for sour cream.
FAQ
Let cool completely, then store covered tightly at room temperature for up to 4 days.
Once the sour cream coffee cake is cooled completely, store it in a freezer-safe, air-tight container for up to 3 months. Thaw in the fridge overnight.
More Pumpkin Recipes
Easy Pumpkin Coffee Cake Recipe with Streusel Topping
Ingredients
Crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup dark brown sugar
- 1/2 teaspoon cinnamon
- small pinch salt
- 4 tablespoons unsalted butter, melted
Cake
- 1 3/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1 cup dark brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 teaspoon vanilla
Instructions
Crumb Topping
- Start by preparing the crumb topping. In a medium bowl whisk together the flour, dark brown sugar, cinnamon, and salt. (Break up the brown sugar if it’s clumpy) Pour in the melted butter and mix with a fork until completely moistened and crumbly. Refrigerate until ready to use.
Cake
- Preheat oven to 350F degrees. Spray a 9-inch springform pan with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In the bowl of your stand mixer or with a hand-held mixer, cream together the butter and brown sugar until light and fluffy. Add eggs, one at a time, and mix until incorporated. Mix in the pumpkin puree, sour cream, and vanilla. With the mixer on low speed slowly add the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread out evenly. Sprinkle the crumb topping evenly over the batter.
- Bake for 40-45 minutes until a toothpick inserted in the middle comes out clean. Cool on a wire rack.
Notes
- It’s important to cream the butter and sugar together properly. Usually about 3 minutes until light and fluffy.
- Refrigerating the crumb topping while you prepare the cake. This helps it stay together in clumps. In other words, it won’t melt right away in the hot oven. You are chilling the butter to stay slightly firmer.
Yum, two of my favorite things in one coffee cake…Yes Please! Can’t wait to try it.
I hope you enjoy it. Thanks for stopping by.