Pumpkin Coffee Cake
A delightful blend of pumpkin spice and buttery streusel, perfect for fall gatherings or cozy breakfasts.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup packed brown sugar Use dark brown sugar for deeper flavor.
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.5 tsp salt
- 0.5 cup unsalted butter, softened Substitute with coconut oil for a dairy-free option.
- 2 large eggs
- 1 cup canned pumpkin puree Ensure it's pure pumpkin, not pumpkin pie filling.
- 0.5 cup sour cream Can use plain Greek yogurt for a healthier twist.
For the Streusel Topping
- 0.5 cup all-purpose flour
- 0.5 cup rolled oats
- 0.5 cup brown sugar
- 0.5 tsp ground cinnamon
- 0.25 cup unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, spices, and salt.
- In another bowl, beat the softened butter until it’s light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then mix in the pumpkin puree and sour cream.
- Gradually mix the dry ingredients into the pumpkin mixture until just combined.
- In a small bowl, mix together all the streusel ingredients to create a crumbly texture.
Baking
- Pour the batter into your prepared cake pan, then sprinkle the streusel topping over the surface.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let your coffee cake cool in the pan for about 10 minutes before transferring it to a wire rack.
- Serve warm or at room temperature, and enjoy with coffee.
Notes
For variations, consider adding chopped nuts, chocolate chips, or using gluten-free flour. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.