Description
This Pumpkin Spice Coffee Cake is a moist and flavorful treat featuring a tender sour cream pumpkin cake base layered with a cinnamon-pecan brown sugar streusel and finished with a sweet maple glaze. Perfectly spiced with cinnamon, ginger, and nutmeg, it’s an ideal dessert or breakfast cake especially during the fall season.
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
Maple Glaze
- 1/2 cup (63 grams) powdered sugar, sifted
- 2 tablespoons maple syrup
Instructions
- 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 prevent sticking.
- Make the streusel topping. In a small bowl, combine light brown sugar, all-purpose flour, finely chopped pecans, and ground cinnamon. Pour in the melted unsalted butter and stir until the mixture is crumbly and holds together when pinched. Set aside.
- Mix dry cake ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, cinnamon, ground ginger, and ground nutmeg until thoroughly combined.
- Combine wet ingredients. In another bowl, whisk the light brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten eggs until smooth and well blended.
- Make the cake batter. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Assemble the cake. Pour the batter into the prepared 8-inch pan, spreading it evenly. Sprinkle the streusel topping evenly over the batter, covering the entire surface.
- Bake the cake. Place the pan in the preheated oven and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Prepare the maple glaze. While the cake bakes, whisk together the sifted powdered sugar and maple syrup in a small bowl until smooth and pourable.
- Glaze and serve. Once the cake is out of the oven and has cooled slightly, drizzle the maple glaze over the top. Allow to cool more before slicing into 9 squares and serving.
Notes
- This coffee cake is wonderfully moist thanks to the sour cream and pumpkin puree.
- The brown sugar pecan streusel adds a delightful crunchy texture contrasted with the tender cake.
- The maple glaze enhances the fall spices and adds a touch of sweetness and shine.
- Use metal square pan for even baking and the best crust development.
- Make sure your sour cream is at room temperature for smoother batter incorporation.
- This recipe yields nine medium-sized squares perfect for sharing.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 square (approx. 1/9th of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
