Description
This Pumpkin Spice Coffee Cake is a moist, warmly spiced treat perfect for fall mornings or cozy gatherings. Featuring pumpkin puree and a blend of autumn spices, it’s topped with a delightful cinnamon-sugar swirl and crumbly oat streusel. Baked to tender perfection, this cake pairs wonderfully with coffee or tea for a comforting start to your day.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
Cinnamon-Sugar Swirl
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square baking pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes using an electric mixer.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to form a smooth batter.
- Add Pumpkin and Vanilla: Stir in the canned pumpkin puree and vanilla extract until fully blended.
- Combine Dry Ingredients and Sour Cream: Alternately add the dry ingredient mixture and sour cream (or Greek yogurt) to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined to avoid overmixing and toughening the cake.
- Prepare Cinnamon-Sugar Swirl: In a small bowl, mix together the brown sugar and cinnamon. Set aside.
- Prepare Streusel Topping: In another small bowl, combine flour, rolled oats, brown sugar, cinnamon, and a pinch of salt. Stir in melted butter until the mixture forms a crumbly texture.
- Assemble the Cake: Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle the cinnamon-sugar swirl mixture evenly over this layer.
- Add Remaining Batter and Streusel: Spread the remaining batter over the cinnamon-sugar layer, then evenly sprinkle the streusel topping over the entire cake surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake top browns too quickly, cover loosely with foil for the last 10 minutes of baking.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy with your favorite warm beverage.
Notes
- You can substitute Greek yogurt for sour cream for a slightly tangier flavor and a healthier option.
- Ensure pumpkin puree is used and not pumpkin pie filling to avoid added spices and sugars.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze up to 3 months. Thaw overnight in the refrigerator.
- Adjust spices according to your preference for a milder or stronger pumpkin spice flavor.
