Description
This Pumpkin Spice Coffee Cake is a moist, flavorful autumn treat featuring a tender pumpkin and sour cream cake base. It’s generously layered with a cinnamon-spiced brown sugar pecan streusel and finished with a smooth maple glaze, making it perfect for cozy mornings or festive gatherings.
Ingredients
Scale
Streusel Topping
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (32 grams) all-purpose flour
- 1/2 cup (60 grams) pecans, finely chopped
- 1 teaspoon ground cinnamon
- 3 tablespoons (43 grams) unsalted butter, melted
Cake
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 cup (244 grams) pumpkin puree
- 1/2 cup (100 grams) vegetable oil
- 4 ounces (113 grams) sour cream, at room temperature
- 2 large eggs, beaten
Maple Glaze
- 1/2 cup (63 grams) powdered sugar, sifted
- 2 tablespoons maple syrup
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease the bottom of an 8-inch square metal baking pan with nonstick cooking spray to prevent sticking.
- Make Streusel Topping: In a medium bowl, combine the light brown sugar, flour, chopped pecans, and cinnamon. Pour in the melted unsalted butter and stir until the mixture is crumbly and well-coated. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to ensure even distribution of the spices and leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat together the light brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and eggs until smooth and homogenous.
- Form the Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Assemble the Cake: Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the streusel topping over the batter. Add the remaining batter on top and then sprinkle the remaining streusel evenly over the surface.
- Bake: Place the pan in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Prepare Maple Glaze: While the cake bakes, whisk together the sifted powdered sugar and maple syrup in a small bowl until smooth and pourable.
- Glaze and Serve: Once the cake has cooled slightly, drizzle the maple glaze evenly over the top. Allow the glaze to set a few minutes before slicing into approximately 9 squares. Serve warm or at room temperature.
Notes
- This coffee cake is best enjoyed fresh but can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a nuttier flavor, you can toast the pecans lightly before adding them to the streusel.
- If you prefer a thicker glaze, reduce the maple syrup slightly or add more powdered sugar.
- Use canned pumpkin puree or homemade pumpkin puree for best texture and flavor.
- This cake pairs wonderfully with a hot cup of coffee or spiced tea, making it perfect for fall or holiday brunches.
Nutrition
- Serving Size: 1 square (1/9 of cake)
- Calories: 320 kcal
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
