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How to Make Pumpkin Spice Coffee Cake - A Step-by-Step Guide

Are you looking for the perfect dessert to enjoy with your morning coffee or afternoon tea? Look no further than this delicious Pumpkin Spice Coffee Cake! This recipe incorporates the warm and comforting flavors of pumpkin spice into a moist and tender cake, making it the ideal treat for fall or any time of year.

With a generous amount of pumpkin puree, warm spices like cinnamon, nutmeg, and cloves, and a crumbly streusel topping, this coffee cake is sure to become a new favorite in y...

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Ingredients

  • cooking spray
  • 1 tablespoon cinnamon sugar, or as needed
  • 1 ½ cups white sugar
  • ¾ cup butter, at room temperature
  • 3 eggs
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • ½ cup brown sugar
  • 2 tablespoons ground cinnamon

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 1 10-inch tube cake

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
  • Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
  • Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
  • Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
  • Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
  • Remove from the oven and let cool for 10 minutes before transferring to a plate.

    • Nutrition

    394 cal.

    • Total Fat: 17g
    • Saturated Fat: 10g
    • Cholesterol: 80mg
    • Sodium: 256mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 1g
    • Total Sugars: 34g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 79mg
    • Iron: 2mg
    • Potassium: 93mg

    Categories

    Cake recipes
    Dessert recipes
    Breakfast recipes
    Fall recipes
    Pumpkin recipes