Pumpkin Spice Coffee Cake
Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Super simple and SO delicious! 1-hour recipe.
Ingredients
- ½ cuplight brown sugar
- ¼ cupall-purpose flour
- ½ cuppecans, (finely chopped)
- 1 teaspoonground cinnamon
- 3 tablespoonsunsalted butter, (melted)
- 2 cupsall-purpose flour
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspoonfine sea salt
- ½ teaspoonground cinnamon
- ¼ teaspoonground ginger
- ¼ teaspoonground nutmeg
- ½ cuplight brown sugar
- ½ cupgranulated sugar
- 1 cuppumpkin puree
- ½ cupvegetable oil
- 4 ouncessour cream, (at room temperature)
- 2 largeeggs, (beaten)
- ½ cuppowdered sugar, (sifted)
- 2 tablespoonsmaple syrup
Directions
- 1
Preheat the oven to 350°F. Spray the bottom of a metal 8-inch square pan with nonstick cooking spray.
Make the streusel:
- 1
In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
Make the cake:
- 1
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
- 2
Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
- 3
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.
Make the topping:
- 1
In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.