Pumpkin Coffee Cake

We know it’s that time again when the leaves start turning into those vibrant reds and oranges that fall season is among us. Get ready to bring out all the baking ingredients, and be prepared to add as many spices as your heart desires. And don’t forget about our most treasured ingredient, PUMPKIN! In this recipe, I took the classic coffee cake and added a little bit more fall flavor with warm spices. It’s perfect for a church banquet, midweek breakfast, or Saturday morning brunch. It’s truly the best of fall!

Pumpkin Coffee Cake

List Your Ingredients

Streusel

• 1/2 cup light brown sugar

• 1/4 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 3 tablespoons unsalted butter, melted

  
  

 Cake

• 2 cups all purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/2 cup light brown sugar

• 1/2 cup granulated sugar

• 1 cup pumpkin puree

• 1/2 cup vegetable oil

• 4 ounces sour cream, at room temperature

• 2 large eggs, beaten

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan or line it with parchment paper for easy removal.

2. Prepare the Topping: In a medium bowl, combine the light brown sugar, 1/4 cup all-purpose flour, ground cinnamon. Pour in the melted butter and mix until crumbly. Set aside.

3. Make the Cake Batter:

   • In a large bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, fine salt, ground cinnamon, ground ginger, and ground nutmeg.

   • In another bowl, mix together the light brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten eggs until well combined.

   • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

4. Assemble the Cake: Pour half of the cake batter into the prepared baking pan, spreading it evenly. Sprinkle half of the topping mixture over the batter. Pour the remaining cake batter on top and finish with the remaining topping mixture.

5. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Cool and Serve: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Cut into squares and serve!