Pumpkin Coffee Cake
This pumpkin coffee cake is absolute bliss! It’s soft, fluffy, and has a cinnamon sugar streusel. This cake is super soft thanks to the pumpkin puree. It is truly the perfect way to start the day.
Ingredients
For the cinnamon filling
- 1/4 cup dark brown sugar
- 1/2 tsp cinnamon
For the cake
- 1/2 cup oil
- 3/4 cups dark brown sugar or light brown sugar
- 1/2 cup sour cream room temperature
- 1 cup pumpkin puree room temperature
- 2 eggs room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1 1/4 tsp cinnamon
- 1/2 tsp salt
For the streusel
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 3/4 cups all-purpose flour + 2-3 tbsp on the side
- 6 tbsp butter melted and slightly cooled
Instructions
- Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan. Combine brown sugar and cinnamon in a small bowl and set aside. This will be the filling.1/4 cup dark brown sugar, 1/2 tsp cinnamon
- In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and melted and slightly cooled butter. Using a fork, mix this until combined. Then sprinkle 2 more tablespoons of flour on top and using your hands, crumble the streusel into larger and smaller pieces. You may need 1 more tbsp of flour depending on if the butter has been completely absorbed or not. Then set aside in the fridge when done.1/4 cup white sugar, 1/4 cup brown sugar, 1/2 tsp cinnamon, 3/4 cups all-purpose flour, 6 tbsp butter
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, cinnamon, nutmeg, allspice, ginger, and salt. Stir together and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp ginger, 1/8 tsp nutmeg, 1 1/4 tsp cinnamon, 1/2 tsp salt, 1/8 tsp allspice
- In a large bowl, add brown sugar and oil and whisk together. Then add in eggs, pumpkin puree, sour cream, and vanilla. Whisk together until well combined.1/2 cup oil, 3/4 cups dark brown sugar, 1/2 cup sour cream, 1 cup pumpkin puree, 2 eggs, 1 tbsp vanilla
- Add the dry ingredients into the wet and using a spatula, gently fold to create a soft cake batter. Do not over-mix! Once the dry ingredient streaks are gone, stop mixing.
- Add half of the batter into your prepared pan and spread evenly. Then sprinkle all of the cinnamon sugar topping, and about 4-5 tbsp of the streusel. Add the remaining half of your batter (I find using a cookie scooper works best to not disturb the layer below) and spread evenly, and then the rest of your streusel on top.
- Bake the cake for 35-50 minutes, or until a toothpick inserted comes out dry. Mine took 50 minutes. If it is wet, then the cake hasn’t fully baked yet so continue to bake at 5 minute intervals. Allow it to cool completely.
- Slice, and enjoy! This coffee cake is pure bliss. Serve it fresh or next day. Store in the fridge for up to 5 days in an airtight container.