Description
Learn how to make delicious Pumpkin Spice Coffee Cake. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 cups all-purpose flour (can substitute with whole wheat pastry flour for a nuttier flavor)
- 1 cup granulated sugar (feel free to reduce to 3/4 cup if you prefer less sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves mixed)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, melted and slightly cooled (can swap for coconut oil for dairy-free option)
- 2 large eggs, room temperature
- 1/2 cup sour cream or plain Greek yogurt (adds moisture and tang)
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (for the crumb topping)
- 1/3 cup all-purpose flour (for the crumb topping)
- 1/2 teaspoon ground cinnamon (for the crumb topping)
- 1/4 cup cold unsalted butter, cubed (for the crumb topping)
- Optional: 1/2 cup chopped pecans or walnuts (for the crumb topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan. I like to lightly butter the pan and dust it with a bit of flour to ensure the cake releases easily after baking.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined. This dry mix is the backbone of your cake’s flavor and structure.
- In a separate medium bowl, whisk the pumpkin puree, melted butter, eggs, sour cream, and vanilla extract until smooth. From my experience fixing oversalted chili to refining cake batter, I’ve learned that getting this mix silky helps the cake texture stay tender and moist.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula just until combined. Resist the urge to overmix here—overworked batter means a tougher crumb, and we want that soft, inviting bite.
- Prepare the crumb topping by combining brown sugar, flour, cinnamon, and cold butter cubes in a small bowl. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. If you’re adding nuts, fold them in here. This crumb topping is where the magic happens—crisp, sweet, and a little crunchy, just like my mom’s homemade dinners that always had that extra touch.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Evenly sprinkle the crumb topping over the batter. I like to press it down slightly so it sticks during baking but doesn’t sink in.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. My tip? Start checking at 38 minutes to avoid overbaking; you want a cake that’s set but still tender.
- Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing. Cooling helps the crumb topping firm up and keeps the cake moist inside.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin Spice Coffee Cake, recipe, cooking, food
