Pumpkin Spice Coffee Cake
Pumpkin spice coffee cake: moist sour cream cake infused with pumpkin spice, ribboned with real pumpkin, and topped with a crunchy cinnamon crumb topping.
This is a sponsored post, written by me and created in partnership with International Delight. All opinions expressed herein are straight from my heart.
Are you looking forward to the holiday season as much as I am? I know it's not quite November yet, but I'm already SO excited for Thanksgiving.
I always love hosting Thanksgiving dinner. It's great to welcome extended family to our home, and treat them to so much delicious and heartwarming food. It makes so many happy memories for everyone, especially my kids. At ages 7 and 9 now (how did that happen so fast??), they are really beginning to catch on to the all the fun traditions, and to look forward to enjoying this special time year after year.
At our house, Thanksgiving often ends up being more than just the Thursday night feast. Many times, we have overnight guests staying with us for several days over that long weekend. And when we do, it's great to have something delicious to offer them for breakfast or an afternoon pick-me-up.
This pumpkin spice coffee cake is just perfect for those times. From it's moist sour cream cake, infused with pumpkin spice and ribboned with real pumpkin, all the way to the crunchy, cinnamon pecan crumb topping and the luscious glaze, it's a holiday treat that you and your guests will love.
And the aromas! As the cake baked, my whole house was filled with the most intoxicating smell. My son got it the minute he walked in from school, and he couldn't wait to steal a slice.
Even if you aren't planning on hosting a whole house full of guests this season, you've gotta try this pumpkin spice coffee cake! Try bringing it as a hostess gift, or just keep it for yourself! It's a great way to celebrate the season and treat yourself.
Serve up a slice alongside a tall glass of International Delight Pumpkin Pie Spice Iced Coffee! It's brand new, so convenient, and perfect if you live in a warmer climate. Or if you're having the same kind of crazy fall weather we've been having here in the Philadelphia area! It's creamy and full of sweet, cinnamon-y coffee flavor, and it just doesn't get more refreshing on a warm day.
Pumpkin Spice Coffee Cake
Ingredients
For the crumb topping
- 10 tablespoons (147.87 g) unsalted butter
- 1 ½ cups (187.5 g) all-purpose flour
- ½ cup (110 g) brown sugar, , loosely packed
- 2 teaspoons ground cinnamon
- ⅓ cup (33 g) chopped pecans
- ¼ teaspoon (0.25 teaspoon) kosher salt
For the pumpkin swirl
- 15 ounces (425.24 g) pumpkin puree
- ¼ cup (55 g) brown sugar, , loosely packed
- 3 tablespoons (44.36 ml) heavy cream
- 1 large egg
- 2 teaspoons ground cinnamon
- ⅛ teaspoon kosher salt
For the cake
- 3 cups (375 g) all-purpose flour
- 1 ¼ cup (275 g) brown sugar, , loosely packed
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons (1.5 teaspoons) baking powder
- 1 teaspoon (1.5 teaspoons) baking soda
- 1 teaspoon kosher salt
- ¾ cup (170.25 g) unsalted butter, (1 ½ sticks), softened
- 2 ( ) large eggs
- 1 cup (236.59 ml) milk
- ½ cup (115 g) sour cream
For the glaze
- 1 cup (120 g) powdered sugar
- 1 teaspoon ground cinnamon
- 2 ½ tablespoons milk
Instructions
To make the crumb topping:
- Melt the butter in a medium pot over low heat. Stir in the remaining ingredients with a fork, until evenly distributed.
To make the pumpkin swirl:
- Stir pumpkin, brown sugar, cream, egg, cinnamon, and salt together in a medium bowl.
To make the cake:
- Preheat the oven to 350 degrees F, and mist a 10-inch diameter tube pan with non-stick spray.
- Place the flour, brown sugar, cinnamon, baking powder, baking soda, and salt in a large bowl and whisk to combine.
- Add the softened butter, mixing on medium speed, until the mixture resembles damp sand.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Scrape the bottom and sides of the bowl with a silicone spatula, and stir in the milk and sour cream.
- Mix on medium-high speed for about 90 seconds, to aerate the batter and develop the cake’s structure.
- Layer ⅓ of the batter in the prepared pan, and top with half the pumpkin swirl mixture.
- Repeat with another ⅓ of the cake batter and the remaining pumpkin swirl.
- Top with the last of the cake batter, and sprinkle the crumb topping in an even layer on top.
- Bake for 70 to 80 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool completely, unmold, and drizzle with glaze.
To make the glaze:
- Stir the powdered sugar, cinnamon, and milk together until smooth.
Notes
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
What size baking pan do I use
A 10-inch diameter tube pan. It's noted in step 1 of the recipe instructions for making the cake. Good luck!
Hi! I'm confused - are you using a traditional bundt pan? I'm not understanding why you would put the crumble on last - wouldn't it then be on the bottom of the cake once you turn it out? This looks amazing and I'd love to try it out, just not sure that this actually works with a bundt pan. Thanks!
Hi Sara! Thanks for the great question. I'll do my best to answer: If you take a look at the pics you'll notice that the cake slices are slightly narrower at the bottom, and they flare out as they get closer to the top (where the crumble is). So yes, the crumble goes on last, but when the cake is turned out of the tube pan it is NOT inverted or turned upside-down. The top of the cake is the top of the cake. Does that make sense? I should also point out that this was made in a tube pan, not a fluted or decorative bundt. This type of pan is also sometimes called an angel food cake pan. Here's an affiliate link to the pan I have: http://amzn.to/2eLnk2l. Good luck and I hope that's helpful!
Looks like a great recipe but how do you turn the cake out of the bundt tin? And how does the crumble topping stay on top of the cake once it's turned out? Really would love to try!
Hey Amanda! Thank you! I just turn the pan over and the cake slips right out. A little bit of the crumble might come off, but most of it sticks pretty well. Hope you enjoy!
This cake looks amazing Allie! I love that you used the creamer for the great pumpkin spice flavor.
Thank you so much Zainab! I was really happy with how it came out. Have a great weekend!
This looks so delicious! Love the look of the crumb topping and pumpkin swirl!
Thank you so much Rosie! We really enjoyed this cake!
Swirl, glaze and crumb topping? You hit it out of the park with this one!
Thank you so much Cathy! I loved how all the different components worked together. Have a great weekend! 🙂
Whooooaaa how did you get your swirls to look so perfect Allie!! Love this cake! I'm super excited for the holidays too. I'll never forget last year when you posted (like 3 DAYS before Thanksgiving) your tables that were already set up. Born to entertain my friend!! 🙂
Lol that's right! I'm way into it. Thank you so much Karen and girl, I do not know about the swirls. They came out like that all on their own! Just got lucky I suppose 😉
this cake looks and sounds delicious. I love pumpkin especially this time of year and have a 17-pound pumpkin ready to roast simply for the purpose of getting myself some "canned" pumpkin! Of course, the pumpkin coffee creamer I probably can't get. Can I use milk and then add some pump pie spice? I know it will probably change it a bit?
I tried making my own boiled apple cider with apple juice and the consistency and color looks just right. May be making your donuts this weekend!
This cake is absolutely gorgeous, Allie!!! Love that pumpkin ribbon and that glaze, gah!!!
Thank you so much Malinda! We really loved the way it came out. I'll definitely be making it again!
I know it's not even Halloween yet, but I'm excited for the holidays too!!! I think it must happen earlier for food bloggers because we're always baking so far in advance. Pumpkin pie, anyone? 🙂 I visit my family in PA for an 'early Thanksgiving' every year, and I can't wait for it next week! I've baked a lot with International Delight too, and my experience is that it does sub flawlessly for dairy! I love the added flavor you get! This might be the most perfect coffee cake I've ever seen - seriously. The crumb topping and the ribbons? It's GORGEOUS!
You are too sweet! If you are in the Montco area next week, give me a shout! I'd love to meet for coffee or something 🙂
This coffee cake looks like it would go perfectly with a warm chai or a steaming cup of coffee on an autumn morning 🙂 Drooling!
Ooh chai! I hadn't even thought of that. That would be good! Thanks Medha!