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.
Servings: 18 servings
Calories: 422kcal
Ingredients
For the crumb topping
- 10 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar, loosely packed
- 2 teaspoons ground cinnamon
- 1/3 cup chopped pecans
- 1/4 teaspoon kosher salt
For the pumpkin swirl
- 15 ounces pumpkin puree
- 1/4 cup brown sugar, loosely packed
- 3 tablespoons heavy cream
- 1 large egg
- 2 teaspoons ground cinnamon
- 1/8 teaspoon kosher salt
For the cake
- 3 cups all-purpose flour
- 1 1/4 cup brown sugar, loosely packed
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2 large eggs
- 1 cup milk
- 1/2 cup sour cream
For the glaze
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 2 1/2 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 1/3 of the batter in the prepared pan, and 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 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
Serve with International Delight Pumpkin Pie Spice Iced Coffee.
©
Nutrition
Calories: 422kcal | Carbohydrates: 59g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 273mg | Potassium: 199mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4249IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg