Pumpkin coffee cake is moist, tender, filled with pumpkin spices & topped with crunchy streusel topping. It’s an easy crumb cake recipe that’s perfect for breakfast or brunch – and a delicious way to celebrate fall.
Pumpkin. Cinnamon. Streusel. Cake for breakfast. It’s time to invite your friends over for brunch – because this pumpkin coffee cake needs to be on your baking list. It starts with a super moist pumpkin cake that’s filled with vanilla, brown sugar, and lots of cinnamon – so it has all the flavor of your favorite pumpkin pie. Then it’s topped with delicious brown sugar crumbles and a drizzle of sweet vanilla glaze
Pumpkin, spice & everything nice come together in this easy Pumpkin Coffee Cake with streusel topping. Made with sour cream so it's super moist - it's perfect for fall.
For the Streusel Topping
1/2 cup unsalted butter , melted
1 and 1/4 cup all-purpose flour
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
For the Pumpkin Cake
3 cups all-purpose flour , spooned & leveled (careful not to over measure)
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 and 1/2 cups packed brown sugar , light or dark
3 large eggs
2 teaspoons vanilla
1/2 cup sour cream
2 cups canned pumpkin (or just use one 15oz can)
For the Glaze
3 tablespoons heavy cream
1 - 1 1/2 cups powdered sugar , sifted
Preheat the oven to 350F degrees.
Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.
Make the Streusel
In a medium-sized bowl stir together the melted butter, flour, sugars & cinnamon until the consistency feels like wet sand.
Make the Cake
In a medium-sized bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
In a separate large bowl whisk together the oil, brown sugar, eggs and vanilla using until no lumps remain. Add in the sour cream and canned pumpkin and continue whisking until combined.
Pour the flour mixture into the bowl with the pumpkin mixture and gently stir everything together using a large rubber spatula or wooden spoon.
Pour the cake batter into your prepared pan and smooth out the top. Then crumble the streusel topping over the top until the entire cake batter is covered.
Bake in the preheated oven for 35 to 40 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean.
Make the Glaze & Serve
In a small bowl whisk together the heaving cream & icing sugar until smooth. You may need to add a little extra cream or a little extra icing sugar to get the desired consistency.
Drizzle the glaze over the cooled cake and slice into pieces.