Welcome to the cozy world of Pumpkin Spice Coffee Cake! This delightful treat combines the warm spices of fall with a rich, moist cake that’s perfect for any occasion. Let’s dive into this delicious recipe!
Tips for Success
Make sure to use room temperature sour cream for a smooth batter, and don’t skip the streusel topping – it adds that perfect crunch!
Why You'll Love This
This cake is not only a feast for the eyes but also a comforting delight. It’s great for brunch or an afternoon pick-me-up with coffee. Trust me, you’ll love it!
Ingredients
- For the streusel:
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- For the cake:
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- For the glaze:
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Instructions
- Preheat the oven:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Spray the bottom of a metal 8-inch square pan with nonstick cooking spray.
- Make the streusel:
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Step 2- Make the streusel: In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
- Make the cake:
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Step 3- Make the cake: In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
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Step 4- Layer the cake: Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
- Bake the cake:
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Step 5- Bake the cake: Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.
- Make the topping:
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Step 6- Make the topping: In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
Nutrition
- Calories: 320, Fat: 15g, Carbs: 45g, Protein: 4g
Cooking techniques
This recipe utilizes baking and mixing techniques. Make sure to mix gently to avoid overworking the batter for the perfect texture.
Variations or substitutions
Feel free to substitute walnuts for pecans in the streusel, or use almond flour for a gluten-free version!
Storage tips
Store any leftovers in an airtight container at room temperature for up to 4 days. You can also freeze the cake for longer storage.
Notes
For a lighter glaze, add a splash of milk to the icing mixture!
