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+ servings
A slice of pumpkin coffee cake with streusel topping on a white plate.
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5 from 1 vote

Easy Pumpkin Coffee Cake Recipe with Streusel Topping

Pour a cup of coffee and take a break with a piece of this incredibly moist, flavorful pumpkin coffee cake loaded with a crumb topping. This is a fall baking must!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, cake, Dessert
Cuisine: American
Keyword: cake, coffee, pumpkin, sour cream, streusel
Servings: 9
Calories: 432kcal
Author: Leigh Harris

Ingredients

Crumb topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • small pinch salt
  • 4 tablespoons unsalted butter, melted

Cake

  • 1 3/4 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup dark brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup sour cream
  • 1 teaspoon vanilla

Instructions

Crumb Topping

  • Start by preparing the crumb topping. In a medium bowl whisk together the flour, dark brown sugar, cinnamon, and salt. (Break up the brown sugar if it's clumpy) Pour in the melted butter and mix with a fork until completely moistened and crumbly. Refrigerate until ready to use.

Cake

  • Preheat oven to 350F degrees. Spray a 9-inch springform pan with nonstick spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda,  cinnamon, ginger, nutmeg, and salt.
  • In the bowl of your stand mixer or with a hand-held mixer, cream together the butter and brown sugar until light and fluffy. Add eggs, one at a time, and mix until incorporated. Mix in the pumpkin puree, sour cream, and vanilla. With the mixer on low speed slowly add the dry ingredients and mix until just combined. Do not overmix.
  • Pour the batter into the prepared baking pan and spread out evenly. Sprinkle the crumb topping evenly over the batter. 
  • Bake for 40-45 minutes until a toothpick inserted in the middle comes out clean.  Cool on a wire rack.

Notes

  • It’s important to cream the butter and sugar together properly. Usually about 3 minutes until light and fluffy.
  • Refrigerating the crumb topping while you prepare the cake. This helps it stay together in clumps. In other words, it won’t melt right away in the hot oven. You are chilling the butter to stay slightly firmer.
Storing - Let cool completely, then store covered tightly at room temperature for up to 4 days.
Freezing - Once the coffee cake is cooled completely, store it in a freezer-safe, air-tight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 432kcal | Carbohydrates: 63g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 231mg | Potassium: 254mg | Fiber: 2g | Sugar: 37g | Vitamin A: 4815IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg