Description
This Pumpkin Spice Coffee Cake is a moist and flavorful treat featuring a rich sour cream pumpkin cake base, topped with a spiced brown sugar pecan streusel and finished with a smooth maple glaze. Perfect for autumn mornings or a cozy afternoon snack, this cake combines warm spices like cinnamon, nutmeg, and ginger to create a comforting and delicious dessert that’s easy to prepare.
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 Batter
- 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). Lightly spray the bottom and sides of an 8-inch square metal baking pan with nonstick cooking spray to prevent sticking.
- Make the Streusel: In a small bowl, mix together the light brown sugar, all-purpose flour, finely chopped pecans, and ground cinnamon. Pour in the melted unsalted butter and stir until the mixture resembles coarse crumbs. Set aside to top the cake later.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, and ground nutmeg until thoroughly combined.
- Combine Sugars and Wet Ingredients: In another large bowl, blend the light brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten eggs. Stir well until the mixture is smooth and homogeneous.
- Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients into the wet pumpkin mixture, folding gently until the batter is just combined. Avoid over-mixing to keep the cake tender.
- Assemble the Cake: Pour the batter into the prepared 8-inch square pan, spreading evenly. Sprinkle the prepared streusel topping evenly over the batter to create a crunchy, sweet layer.
- Bake the Cake: Place the pan in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Prepare Maple Glaze: While the cake is baking, whisk together the sifted powdered sugar and maple syrup in a small bowl until smooth and pourable.
- Cool and Glaze: Remove the cake from the oven and allow it to cool for about 10 minutes. Drizzle the maple glaze evenly over the warm cake to enhance its flavor and moisture.
- Serve: Let the cake cool slightly before slicing into 9 squares. Serve warm or at room temperature, perfect for breakfast or as a dessert.
Notes
- This coffee cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- For a nut-free version, omit the pecans or substitute with additional streusel ingredients.
- You can substitute canned pumpkin puree with homemade pumpkin puree if desired.
- Ensure sour cream is at room temperature to better blend into the batter and maintain moisture.
- The maple glaze adds a lovely sweetness and moisture, but you can omit it if you prefer a less sweet topping.
- Do not overmix the batter to keep the cake tender and light.
Nutrition
- Serving Size: 1 square (approximately 1/9 of cake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 45 mg
