Pin It A moist and warmly spiced coffee cake layered with a cinnamon streusel and a hint of pumpkin, perfect for cozy mornings or festive gatherings.
This recipe has become a favorite for festive occasions and weekend breakfasts. The balance of spices and moist texture always impresses guests and family alike.
Ingredients
- Streusel Topping: 1/2 cup (100 g) light brown sugar packed, 1/2 cup (65 g) all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 cup (60 g) unsalted butter cold and cubed, 1/2 cup (60 g) chopped pecans or walnuts (optional)
- Cake Batter: 1 2/3 cups (210 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/2 cup (115 g) unsalted butter softened, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) light brown sugar packed, 2 large eggs room temperature, 1 cup (245 g) canned pumpkin puree (not pumpkin pie filling), 1/3 cup (80 ml) sour cream or plain Greek yogurt, 1 tsp pure vanilla extract
- Maple Glaze (Optional): 1/2 cup (60 g) powdered sugar, 2 tbsp pure maple syrup, 1 2 tsp milk
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) square or round baking pan or line with parchment paper.
- Prepare Streusel:
- In a bowl combine brown sugar flour cinnamon and nutmeg. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
- Mix Dry Ingredients:
- In a medium bowl whisk together flour baking powder baking soda salt cinnamon nutmeg ginger and cloves.
- Mix Wet Ingredients:
- In a large bowl beat softened butter granulated sugar and brown sugar until light and fluffy. Add eggs one at a time beating well after each. Mix in pumpkin puree sour cream and vanilla until smooth.
- Combine Mixtures:
- Gently fold dry ingredients into wet mixture until just combined do not overmix.
- Layer Batter and Streusel:
- Pour half batter into prepared pan and spread evenly. Sprinkle half streusel topping over batter. Spoon remaining batter on top and gently spread. Top with remaining streusel.
- Bake:
- Bake for 38-43 minutes or until toothpick inserted into center comes out clean.
- Cool:
- Cool in pan for 15 minutes then transfer to wire rack to cool completely.
- Prepare Glaze:
- Mix powdered sugar maple syrup and 1 teaspoon milk. Add more milk for thinner consistency. Drizzle over cooled cake before serving.
Pin It This cake is a staple for family gatherings and always brings everyone together for a warm moment over coffee and dessert.
Required Tools
Mixing bowls hand or stand mixer 9-inch baking pan whisk spatula pastry cutter or fork wire rack
Allergen Information
Contains wheat (gluten) eggs milk (dairy) tree nuts if using Always verify ingredient labels for potential allergens if uncertain
Nutritional Information
Calories 295 Total Fat 13 g Carbohydrates 41 g Protein 4 g per serving based on 10 servings without glaze or nuts
Pin It Serve this cake warm with your favorite hot beverage for the ultimate cozy treat.
Recipe Questions & Answers
- → What spices are used in this cake?
A warm blend of cinnamon, nutmeg, ginger, and cloves gives this cake its distinctive autumnal flavor.
- → Can I skip the nuts in the streusel topping?
Yes, nuts are optional and can be omitted to suit nut-free preferences without affecting the overall texture much.
- → How do I make the streusel topping?
Combine brown sugar, flour, cinnamon, and nutmeg with cold butter cut into coarse crumbs, then mix in nuts if using.
- → What is the purpose of sour cream in the batter?
Sour cream adds moisture and a slight tang, helping create a tender, rich crumb.
- → How long should the cake bake?
Bake at 350°F (175°C) for 38-43 minutes, or until a toothpick inserted in the center comes out clean.
- → Can this cake be made in advance?
Yes, it stores well at room temperature in an airtight container for up to three days, making it great for planned gatherings.