Description

This Pumpkin Spice Coffee Cake is a moist and flavorful treat bursting with classic fall spices and pumpkin puree. It features a tender sour cream pumpkin base topped with a crunchy brown sugar, pecan, and cinnamon streusel, all finished with a sweet maple glaze. Perfect for breakfast or as a cozy dessert, this recipe is super simple, quick to prepare, and irresistibly delicious.

Ingredients

Units Scale

For the Streusel:

1/2 cup (100 grams) light brown sugar
1/4 cup (32 grams) all-purpose flour
1/2 cup (60 grams) pecans, finely chopped
1 teaspoon ground cinnamon
3 tablespoons (43 grams) unsalted butter, melted

For the Cake:

2 cups (254 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (100 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1 cup (244 grams) pumpkin puree
1/2 cup (100 grams) vegetable oil
4 ounces (113 grams) sour cream, at room temperature
2 large eggs, beaten

For the Maple Glaze:

1/2 cup (63 grams) powdered sugar, sifted
2 tablespoons maple syrup

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease the bottom of an 8-inch square metal baking pan with nonstick cooking spray to prevent sticking.
Make the Streusel: In a small bowl, combine 1/2 cup light brown sugar, 1/4 cup all-purpose flour, finely chopped pecans, and 1 teaspoon ground cinnamon. Pour in the melted unsalted butter and stir everything together until the mixture is crumbly and evenly moistened. Set aside.
Prepare the Cake Batter: In a large mixing bowl, whisk together the 2 cups all-purpose flour, baking powder, baking soda, sea salt, 1/2 teaspoon ground cinnamon, ground ginger, and nutmeg. In another bowl, combine 1/2 cup light brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten eggs. Mix the wet ingredients until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, avoiding overmixing to keep the cake tender.
Assemble the Cake: Pour the batter evenly into the prepared baking pan, smoothing the top with a spatula. Evenly sprinkle the streusel topping over the cake batter.
Bake: Place the pan in the preheated oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean and the streusel is golden brown.
Prepare the Maple Glaze: While the cake bakes, mix the sifted powdered sugar and maple syrup in a small bowl until smooth and pourable.
Glaze the Cake: Once the cake has cooled slightly, drizzle the maple glaze evenly over the top.
Serve: Allow the cake to cool completely for the best texture. Cut into 9 squares and enjoy this moist, spiced coffee cake warm or at room temperature.

Notes

This coffee cake is wonderfully moist thanks to the sour cream and pumpkin puree.
The brown sugar pecan streusel adds a delightful crunchy topping complementing the soft cake.
The maple glaze adds a subtle sweetness and beautiful finish—feel free to adjust the glaze thickness by adding more powdered sugar or maple syrup.
Make sure not to overmix the batter to keep the cake tender.
This recipe yields 9 generous squares, perfect for sharing at brunch or coffee time.
You can store leftovers covered at room temperature for 2 days or refrigerate up to 4 days.

Nutrition

Serving Size: 1 square (approximately 1/9 of the cake)
Calories: 350
Sugar: 25g
Sodium: 180mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg