Description
This Pumpkin Spice Coffee Cake is a moist and flavorful treat featuring a tender sour cream pumpkin cake base, generously layered with a brown sugar pecan streusel and topped with a sweet maple glaze. Perfect for cozy mornings or holiday gatherings, it combines warm autumn spices like cinnamon, ginger, and nutmeg to deliver comforting seasonal flavors in every bite.
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
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray the bottom of an 8-inch square metal baking pan thoroughly with nonstick cooking spray to prevent sticking.
- Make Streusel Topping: In a medium bowl, combine 1/2 cup light brown sugar, 1/4 cup all-purpose flour, finely chopped pecans, and 1 teaspoon ground cinnamon. Pour in the melted unsalted butter and mix until the mixture is crumbly and well combined. Set this mixture aside.
- Combine Dry Ingredients for Cake: In a separate large bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, sea salt, ground cinnamon, ground ginger, and ground nutmeg to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients for Cake: In another bowl, whisk together the light brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten eggs until the ingredients are fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently just until combined. Be careful not to overmix to keep the cake light and tender.
- Assemble Cake: Pour the cake batter into the prepared 8-inch square pan, spreading it evenly. Evenly sprinkle the prepared streusel topping over the batter to cover the surface.
- Bake: Place the pan in the preheated oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and the streusel slightly crisp.
- Prepare Maple Glaze: While the cake is baking, whisk together the sifted powdered sugar and maple syrup in a small bowl until smooth and pourable.
- Glaze and Cool: After removing the cake from the oven, allow it to cool for about 10 minutes in the pan. Then drizzle the maple glaze evenly over the warm cake. Let the cake cool completely before cutting into 9 squares and serving.
Notes
- For best texture, ensure sour cream is at room temperature before mixing.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.
- If desired, pecans in the streusel can be toasted beforehand to enhance flavor.
- This cake pairs beautifully with morning coffee or afternoon tea.
- Use pure maple syrup for the best flavor in the glaze.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
Nutrition
- Serving Size: 1 square (approximately 80 grams)
- Calories: 320
- Sugar: 28 grams
- Sodium: 220 mg
- Fat: 16 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 40 mg
