Pumpkin Coffee Cake
This soft and fluffy pumpkin coffee cake is a delicious breakfast or brunch treat on a cozy fall morning. The pumpkin coffee cake has an incredibly moist and tender crumb thanks to the full cup of pumpkin and addition of sour cream in the cake batter. A layer of brown sugar cinnamon is swirled through the center of the cake and the cake is topped with a delicious buttery cinnamon sugar crumb topping and vanilla icing. You can add a hint of maple syrup to the icing for a different flavor twist, if desired. This cake will make your house smell cozy with all of the wonderful fall aromas.
Here is what you will love about this Pumpkin Coffee Cake
- Super moist and tender crumb – this cake stays most for dayssss! The full cup of pumpkin and addition of sour cream in this cake help to keep the cake very moist and crumb tender. It’s truly delicious!
- Perfect for fall – who doesn’t love a delicious pumpkin spiced cake during the cozy fall months?! This pumpkin cake has the perfect homemade blend of pumpkin spice in the cake batter that is not overpowering, yet provides all the delicious cozy fall spices. The cinnamon sugar swirl and buttery cinnamon sugar crumb topping add the perfect extra cozy fall flavors to this cake.
- Quick to make – This cake only takes a few minutes to mix together before baking. It’s a quick breakfast or brunch treat to make the morning of a cozy fall morning.
Storage
Store this Pumpkin Coffee Cake in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.
You can freeze the cake for up to 2 months. After the cake cools completely, place in a freezer safe zip-top bag. I like to cut into slices before placing in the freezer safe bag.
Here are a few of my favorite fall baking recipes
- Homemade Pumpkin Cinnamon Rolls
- Pumpkin Cream Cheese Bread
- Pumpkin Cinnamon Twists
- Homemade Apple Fritters
- Apple Pie Cinnamon Rolls
- Pumpkin Pull Apart Bread
- Pumpkin Donuts
Let me know what you thought!
If you make these Pumpkin Coffee Cake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Pumpkin Coffee Cake
- Total Time: 38 minutes
- Yield: 9 slices 1x
Description
This soft and fluffy pumpkin coffee cake is a delicious breakfast or brunch treat on a cozy fall morning. The pumpkin coffee cake has an incredibly moist and tender crumb thanks to the full cup of pumpkin and addition of sour cream in the cake batter. A layer of brown sugar cinnamon is swirled through the center of the cake and the cake is topped with a delicious buttery cinnamon sugar crumb topping and vanilla icing. You can add a hint of maple syrup to the icing for a different flavor twist, if desired. This cake will make your house smell cozy with all of the wonderful fall aromas.
Ingredients
Crumb Topping
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons salted butter, softened
Cake
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
Cinnamon Sugar Layer
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk or heavy cream
Instructions
1. Preheat oven to 350F. Line an 8×8 inch baking pan with parchment paper.
2. Make the crumb topping. In a medium sized bowl, add ingredients for crumb topping. Use a fork to claw/mix ingredients together until pea sized clumps remain. Set aside.
3. Make the cinnamon sugar layer. In a medium size bowl, add the cinnamon and brown sugar. Stir to combine. Set aside.
4. Make the pumpkin cake. In a large mixing bowl, add sugars, oil, egg, pumpkin and sour cream. Whisk to combine, then add flour, salt baking powder and spices. Mix just until mixture is combined.
5. Pour half the batter into prepared pan. Smooth batter into an even layer. Sprinkle the cinnamon sugar mixture over cake batter. Add remaining cake batter on top. Evenly smooth the batter on top. Sprinkle crumble topping over top of the batter. Bake in preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow to fully cool in pan.
7. When ready to serve, whisk together ingredients for icing, then drizzle over the coffee cake. Serve and enjoy!
Notes
- Storage – Store this Pumpkin Coffee Cake in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.You can freeze the cake for up to 2 months. After the cake cools completely, place in a freezer safe zip-top bag. I like to cut into slices before placing in the freezer safe bag.
- Prep Time: 10
- Cook Time: 28
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
Not so much batter for 2 layers…
You are correct it is not a ton of batter as this is a single layer cake with the cinnamon swirl in the center. The coffee cake expands quite a bit in the oven as it bakes. Hope you enjoyed :). Thank you for trying my recipe!
-Jolene