Pumpkin Spice Coffee Cake
There’s something truly magical about the scent of pumpkin spice wafting through your kitchen. This Pumpkin Spice Coffee Cake captures all that cozy autumn goodness in every tender, buttery bite. Perfect for a comforting breakfast, an afternoon treat, or a casual weekend brunch, it’s the kind of cake that makes you want to linger over a warm cup of coffee and good conversation.
Servings 10 slices
Calories 320kcal
Ingredients
- 1 ¾ cups all-purpose flour can substitute with gluten-free flour blend
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice or 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt for extra moisture
For the Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar packed
- 1 tsp cinnamon
- ¼ cup unsalted butter cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking pan well with butter or nonstick spray and set aside. This helps prevent sticking and ensures the cake comes out cleanly.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Make sure everything is evenly combined so the cake will bake uniformly.
- In a separate bowl, whisk the pumpkin puree, melted butter, eggs, vanilla extract, and sour cream until smooth. The mixture should be creamy and well-blended with no lumps.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined. Avoid overmixing here, or the cake can become tough. The batter will be thick and slightly lumpy, which is perfect.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. This crumbly topping adds texture and sweetness that makes the cake extra special.
- Spread half of the batter evenly into your prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter on top, then finish with the remaining streusel. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes before slicing.
Notes
Use Room Temperature Ingredients
Make sure eggs and sour cream are at room temperature before mixing. This helps everything blend smoothly and creates a better texture. Don’t Overmix the Batter
Mix just until combined. Overmixing can develop gluten and make the cake dense rather than tender. Keep Butter Cold for Streusel
Cold butter in the topping creates those perfect little crumbs when baked. If it melts into the flour before baking, the topping won’t be as crisp. Test for Doneness Early
Start checking the cake at 40 minutes with a toothpick. Oven temperatures vary, so it’s better to check early than overbake.
Make sure eggs and sour cream are at room temperature before mixing. This helps everything blend smoothly and creates a better texture. Don’t Overmix the Batter
Mix just until combined. Overmixing can develop gluten and make the cake dense rather than tender. Keep Butter Cold for Streusel
Cold butter in the topping creates those perfect little crumbs when baked. If it melts into the flour before baking, the topping won’t be as crisp. Test for Doneness Early
Start checking the cake at 40 minutes with a toothpick. Oven temperatures vary, so it’s better to check early than overbake.