Pumpkin Spice Coffee Cake
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins

Pumpkin spice coffee cake: moist sour cream cake infused with pumpkin spice, ribboned with real pumpkin, and topped with a crunchy cinnamon crumb topping.

Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: pumpkin, spice, coffee cake, crumb cake
Servings: 16 servings
Calories: 422 kcal
For the crumb topping
For the pumpkin swirl
  • 1 1/2 cups pumpkin puree
  • 1/4 cup International Delight Pumpkin Pie Spice Coffee Creamer
  • 2 tablespoons dark brown sugar
  • 1 large egg
  • a pinch of kosher salt
For the cake
For the glaze
  • 1 cup powdered sugar
  • 2 1/2 tablespoons International Delight Pumpkin Pie Spice Coffee Creamer
To make the crumb topping:
  1. 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:
  1. Stir pumpkin, International Delight Pumpkin Pie Spice Coffee Creamer, brown sugar, egg, and salt together in a medium bowl.
To make the cake:
  1. Preheat the oven to 350 degrees F, and mist a 10-inch diameter tube pan with non-stick spray.
  2. Place the flour, brown sugar, 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 International Delight Pumpkin Pie Spice Coffee Creamer and sour cream.  Mix on medium-high speed for about 90 seconds, to aerate the batter and develop the cake’s structure.
  3. Layer 1/3 of the batter in the prepared pan.  Top with half the pumpkin swirl mixture.  Repeat with another 1/3 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 60 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:
  1. Stir the powdered sugar and International Delight Pumpkin Pie Spice Coffee Creamer together until smooth.
Recipe Notes

Serve with International Delight Pumpkin Pie Spice Iced Coffee.

©Baking a Moment

Nutrition Facts
Pumpkin Spice Coffee Cake
Amount Per Serving
Calories 422 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 86mg 29%
Sodium 314mg 13%
Potassium 180mg 5%
Total Carbohydrates 53g 18%
Dietary Fiber 2g 8%
Sugars 24g
Protein 5g 10%
Vitamin A 83.3%
Vitamin C 1.2%
Calcium 6.7%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.