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Pumpkin Spice Coffee Cake with Streusel

A close-up of a moist pumpkin spice coffee cake slice on a white plate, topped with crumb topping.
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Enjoy a moist, streusel-topped fall coffee cake bursting with pumpkin spice flavor. This recipe includes guidance on pan sizes, glaze options, storage, and lighter ingredient swaps.

Ingredients

Scale
  • For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup sour cream or plain yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Streusel Topping:
  • ¾ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 6 tablespoons (¾ stick) cold unsalted butter, cut into small pieces
  • For the Maple Glaze (Optional):
  • 1 cup powdered sugar
  • 2–3 tablespoons maple syrup
  • 1–2 tablespoons milk

Instructions

  1. Prepare the Streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
  2. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch or 9×13 inch baking pan.
  3. In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Add the softened butter and pumpkin puree to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  5. In a separate small bowl, whisk together the sour cream, eggs, and vanilla extract.
  6. Add the wet ingredients to the pumpkin mixture and beat on low speed until just combined. Do not overmix.
  7. Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel topping evenly over the batter.
  8. Carefully spread the remaining batter over the streusel. Sprinkle the remaining streusel topping over the top.
  9. Bake: For an 8×8 inch pan, bake for 40-50 minutes. For a 9×13 inch pan, bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times will vary depending on your oven.
  10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  11. Make the Glaze (Optional): While the cake cools, whisk together powdered sugar, maple syrup, and milk until smooth and pourable. Add more milk or powdered sugar as needed to reach your desired consistency. Drizzle over the cooled cake.

Notes

  • Pan Size Adjustment: If using a 9×13 inch pan, the cake will be thinner and bake faster. Adjust baking time accordingly.
  • Storage: Store the cooled coffee cake in an airtight container at room temperature for up to 3 days.
  • Freezing: Wrap the cooled, un-glazed cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature.
  • Lighter Swaps: For a lighter cake, you can substitute half of the all-purpose flour with whole wheat flour. You can also reduce the sugar in the cake batter by ¼ cup and use a sugar substitute if desired.
  • Calorie Estimate: A rough estimate for a slice from an 8×8 inch pan, without glaze, is around 350-400 calories. This can vary significantly based on ingredient choices and slice size.

Nutrition

Find it online: https://kingscook.com/pumpkin-spice-coffee-cake/