Description
This Pumpkin Coffee Cake is a spiced, moist treat featuring a tender cake base layered with a rich pumpkin filling and topped with a crunchy pecan streusel. Perfect for fall gatherings or cozy mornings, it combines autumnal flavors of pumpkin pie spice and buttery pecans in a luscious, easy-to-bake dessert.
Ingredients
Streusel Topping
- 1 cup packed brown sugar
- 1/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/3 cup cold butter
- 1 cup chopped pecans
Cake Batter
- 1/2 cup butter, softened
- 3/4 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
Filling
- 1 can (15 ounces) solid-pack pumpkin
- 1 large egg, lightly beaten
- 1/3 cup sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Make the streusel topping: In a small bowl, combine the brown sugar, all-purpose flour, and pumpkin pie spice. Cut in the cold butter until the mixture becomes crumbly. Stir in the chopped pecans, then set the streusel aside for later use.
- Preheat the oven: Set your oven to 325°F (163°C) to ensure it reaches the correct temperature for baking the coffee cake.
- Make the cake batter: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this dry mixture to the creamed butter mixture, alternating with the sour cream, to form a smooth batter.
- Prepare the pumpkin filling: In a medium bowl, combine the canned pumpkin, lightly beaten egg, sugar, and pumpkin pie spice. Mix well to create an evenly spiced pumpkin layer.
- Assemble the cake: Grease a 13×9-inch baking dish. Spread half of the cake batter evenly into the dish. Sprinkle half of the streusel topping over the batter. Spoon the pumpkin filling by tablespoonfuls over the streusel and spread it evenly. Top the filling with the remaining cake batter, then sprinkle the remaining streusel on top.
- Bake the coffee cake: Place the assembled cake into the preheated oven and bake for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove from oven and allow it to cool completely on a wire rack before serving.
Notes
- Ensure the eggs are at room temperature before adding to the batter to achieve a better texture.
- Be careful not to overmix the batter to keep the cake tender.
- The pumpkin filling can be spread with the back of a spoon to create an even layer.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days.
- This coffee cake pairs wonderfully with a hot cup of coffee or spiced tea.
