Pumpkin and Spice Sour Cream Coffee Cake
Dive into the cozy flavors of fall with this irresistibly moist Pumpkin and Spice Sour Cream Coffee Cake. Infused with aromatic spices like cinnamon, nutmeg, and ginger, and enriched with creamy pumpkin puree and tangy sour cream, this coffee cake delivers the perfect balance of warmth and richness. The buttery, cinnamon-laced streusel topping—sprinkled generously in layers and optionally studded with crunchy pecans or walnuts—adds a delightful crumble and texture to every bite. Perfect for brunch gatherings or as an indulgent treat with your morning coffee, this easy-to-make cake comes together in just over an hour and serves up to 12. Whether baked in a classic 9x13-inch pan or in a beautiful Bundt shape, this fall-inspired dessert is a showstopper for all pumpkin spice lovers.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Unsalted butter, softened
- 2 large Eggs
- 1 cup Pumpkin puree
- 2 teaspoons Vanilla extract
- 0.5 cups Sour cream
- 0.5 cups Chopped pecans or walnuts (optional)
- 0.5 cups All-purpose flour (for streusel)
- 0.5 cups Brown sugar, packed (for streusel)
- 1 teaspoon Ground cinnamon (for streusel)
- 4 tablespoons Unsalted butter, melted (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, beat the granulated sugar, brown sugar, and butter together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the pumpkin puree and vanilla extract until well incorporated.
On low speed, add the dry ingredients to the wet mixture in three batches, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
For the streusel topping, in a small bowl, mix together the streusel flour, brown sugar, cinnamon, and melted butter using a fork until a crumbly texture forms.
Pour half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle half of the streusel topping over the batter.
Pour the remaining cake batter on top and spread it evenly. Sprinkle the remaining streusel topping over the batter. If using nuts, sprinkle them over the top layer as well.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15-20 minutes, then transfer it to a wire rack to cool completely, or serve warm. Enjoy!
Nutrition Facts
Calories |
5065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.1 g | 290% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 720.0 g | 262% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 414.1 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 635 mg | 49% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
