Warm Up Your Taste Buds with Pumpkin Coffee Cake
A warm slice of coffee cake is one of life’s simple pleasures. And when that coffee cake is a moist and flavorful pumpkin sour cream coffee cake, it becomes something truly special.
As a barista, I know the power of a good cup of coffee and a delicious baked treat to make any day brighter. That’s why I’m excited to share my recipe for Sour Cream Pumpkin Coffee Cake with you. This recipe combines the classic flavors of fall – pumpkin, cinnamon, and brown sugar – in a super moist and fluffy cake that’s perfect for any occasion.
Whether you’re looking for a cozy indulgence on a chilly morning or want to bring a homemade dessert to your next gathering, this pumpkin coffee cake hits all the right notes. Plus, it’s easy to make with pantry staples like canned pumpkin, flour, and sour cream.
So brew a fresh pot of coffee and let’s get baking!
Why You’ll Love This Recipe
Are you searching for the perfect fall breakfast or dessert? Look no further than this sour cream pumpkin coffee cake recipe! This recipe has everything you could want in a fall treat, from the warm and comforting flavors of cinnamon and pumpkin spice to the added richness of sour cream that makes each bite extra moist.
But that’s not all. The recipe also features a mouth-watering pecan streusel topping that combines the sweetness of brown sugar with the crunch of chopped pecans. Delightfully layered with creamy pumpkin filling between two layers of crumbly streusel, this cake is sure to satisfy your taste buds and cravings for something sweet.
Not only is this coffee cake recipe easy to bake, but it’s also highly customizable. Whether you want to swap out some ingredients, like margarine or cream cheese, or add in your own favorite flavors, like maple or vanilla extract, this recipe can cater to your preferences.
So why will you love this recipe? As a barista and dessert lover myself, I can promise you that this coffee cake topped with cinnamon crumb and pecan streusel is the perfect treat to enjoy with a cup of freshly brewed coffee or steaming hot tea on a crisp fall morning or after a hearty meal. It’s even suitable for baking as a center-piece for holiday festivities!
Don’t miss out on the opportunity to indulge in a delicious sour cream pumpkin coffee cake. Try out this recipe today and thank me later!
Ingredient List
Here’s everything you’ll need to make this delicious sour cream pumpkin coffee cake recipe:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup brown sugar
For the cake:
- 2 eggs
- 1 cup canned pumpkin
- 1/3 cup sour cream
- 1/3 cup margarine, softened to room temperature
- 1/2 teaspoon vanilla extract
For the streusel topping:
- 4 tablespoons cold butter, cut into small pieces
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
For the pecan streusel topping:
- 1 cup chopped pecans
- 2 tbsp brown sugar
- 2 tbsp flour
- 2 tbsp margarine
Don’t forget to double-check your pantry for any missing ingredients before heading out to the market.
The Recipe How-To
Now, let’s dive into the how-to of making this Sour Cream Pumpkin Coffee Cake Recipe.
Ingredients:
For the Cake:
- 1 cup canned pumpkin
- 1 cup sour cream
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup margarine, softened
- 3/4 cup sugar
For Pecan Streusel:
- 1/4 cup butter, softened
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 2/3 cups pecans
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions:
Step 1 – Preheat your oven to 350°F. Grease a 9-inch cake pan with cooking spray.
Step 2 – In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Step 3 – In a large bowl, cream together margarine and sugar until light and fluffy. Add eggs one at a time, then mix in pumpkin puree. Gradually add in the dry ingredients, stirring until just combined. Fold in the sour cream.
Step 4 – To make the streusel topping, combine brown sugar, cinnamon and pecan in a small bowl. Add in softened butter and mix well until crumbly.
Step 5 – Pour half of the cake batter into the prepared pan. Sprinkle generously with half of the pecan streusel. Spoon remaining cake mixture on top, then sprinkle with remaining streusel.
Step 6 – Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean. Let it cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
Step 7 – To make the maple glaze, mix together powdered sugar, maple syrup and vanilla extract. Add in milk a tablespoon at a time until desired consistency is reached. Drizzle over cooled cake.
This pumpkin coffee cake is considered extra moist due to the amazing combination of pumpkin and sour cream, giving it that wonderfully soft and tender crumb. The pecan streusel topping makes perfect accompaniment to the smooth and flavorful cake layers. The addition of maple glaze just adds another level of deliciousness.
Now that you have followed these easy instructions, it’s time to enjoy your delicious homemade Sour Cream Pumpkin Coffee Cake!
Substitutions and Variations
If you’re looking to switch up this sour cream pumpkin coffee cake recipe, there are several substitutions and variations you can try. Here are a few ideas to get you started:
– Swap the pecan streusel for a brown sugar streusel, made with 1/2 cup brown sugar, 1/2 cup flour, 2 teaspoons cinnamon, and 1/4 cup melted butter.
– Use apple pie spice instead of pumpkin pie spice for a slightly different flavor profile.
– Add chopped nuts or dried fruit to the streusel topping for added texture and flavor.
– Make a cream cheese filling by mixing together 8 ounces of softened cream cheese, 1/4 cup sugar, and 1 egg. Swirl the mixture into the batter before baking for a deliciously decadent twist.
– Make this recipe into a bundt cake or pound cake by adjusting the bake time accordingly.
– Use sweet potato puree instead of canned pumpkin for a slightly different flavor and texture.
– For an extra moist cake, add an additional 1/2 cup of sour cream.
No matter how you choose to tweak this recipe, you’re sure to end up with a delicious fall breakfast or dessert that is perfect for sharing with friends and family.
Serving and Pairing
Once you’ve baked this amazing Sour Cream Pumpkin Coffee Cake, it’s time to serve it up and enjoy! This cake is perfect for a cozy fall breakfast or a delicious dessert with your afternoon coffee.
For breakfast, I recommend pairing it with a warm cup of coffee or tea, highlighting the pumpkin spice flavors in both the cake and the beverage. Add a dollop of whipped cream or butter for an extra touch of indulgence.
If you’re serving this as a dessert, try adding a drizzle of maple glaze or sprinkling some powdered sugar on top. A scoop of vanilla ice cream also pairs well and adds a creamy texture that complements the rich pumpkin flavor.
This cake can also be served as part of a holiday spread, alongside other fall-inspired desserts like pumpkin pie or apple crisp.
No matter how you choose to serve it, this Sour Cream Pumpkin Coffee Cake is sure to be a crowd-pleaser. Its super moist and dense crumb provides the perfect base for the cinnamon crumb topping and layered pumpkin filling. Plus, its pumpkin spice flavor makes it an ideal fall treat that will delight your taste buds with every bite.
Make-Ahead, Storing and Reheating
Preparing a delicious pumpkin coffee cake doesn’t have to be restricted to a busy morning. You can make it ahead and serve it whenever you want. This cake can be stored in an airtight container at room temperature for up to two days or up to a week when kept refrigerated.
The best way to store this cake is by wrapping it tightly with plastic wrap, then aluminum foil, and placing it in the refrigerator. The reason for double wrapping is to prevent any air from entering and changing the flavor of the cake. Moreover, it’s easier to slice and serve chilled since it firms up a bit.
If you’d like to serve your pumpkin coffee cake warm, there are two methods of reheating: baking or microwaving. If you opt for the microwave method, place individual slices on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 15-30 seconds.
However, if you want that crispy streusel topping while still keeping the inside moist, I’d recommend reheating it in the oven. Simply place slices of cake on a baking sheet and bake in a preheated oven at 350°F until heated through.
Overall, this pumpkin coffee cake recipe is perfect for those who want to indulge their sweet cravings during breakfast or dessert. It’s not only delicious fresh out of the oven but also stays moist and flavorful with little effort.
Tips for Perfect Results
When it comes to baking the perfect sour cream pumpkin coffee cake, there are a few tips that I always make sure to share with my customers. Here are my top tips for ensuring that your cake comes out moist, decadent, and perfectly spiced every time.
1. Use room temperature ingredients: Before you start baking your cake, make sure that your ingredients are at room temperature. This includes your eggs, butter, and sour cream. Room temperature ingredients will combine more easily and create a smoother batter.
2. Don’t overmix: When mixing the batter, mix until just combined. Overmixing can cause tough and dry cake.
3. Use canned pumpkin puree: While you can certainly use fresh pumpkin puree in this recipe, I find that using canned pumpkin puree yields a more consistent result. Just be sure to choose canned pumpkin puree and not pumpkin pie filling.
4. Sprinkle cinnamon sugar mixture on top of cake: Once you have layered the pumpkin filling onto the cake batter, sprinkle a cinnamon sugar mixture on top before adding the remaining batter on top. This will give your cake an extra layer of flavor and texture.
5. Add pecan streusel topping: The pecan streusel topping elevates this coffee cake to another level of deliciousness. Don’t skip out on it!
By following these tips and tricks, your sour cream pumpkin coffee cake is sure to turn out moist, fluffy, and bursting with pumpkin spice flavor.
Bottom Line
In conclusion, this sour cream pumpkin coffee cake recipe is a must-try for any coffee and pumpkin spice lover. It is the perfect dessert recipe for holiday gatherings or a fall breakfast treat. The combination of sour cream, pumpkin, and spices creates an extra moist and flavorful cake that is sure to impress anyone’s taste buds.
Whether you choose to make this cake with pecan streusel or cream cheese filling or simply topped with cinnamon crumb topping, it will undoubtedly be a delicious addition to any table. With its super moist texture and pumpkin pie spice flavor, this cake makes for a perfect fall dessert that can be enjoyed any time of the day.
So why not try this cake for your next get-together or Sunday brunch? You won’t regret it! The result is sure to be an extra moist and delicious cake that everyone will love. Don’t wait any longer; go ahead and make your own version of this amazing sour cream pumpkin coffee cake recipe today!
Sour Cream Pumpkin Coffee Cake Recipe
Ingredients
Batter
- 1/2 cup butter
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Pumpkin mix
- 1 cup sour cream
- 1 3/4 cups pumpkin
- 1 slightly beaten egg
- 1/3 cup sugar
- 1 teaspoon pumpkin spice
Streusel
- 1 cup brn sugar
- 1/3 cup margarine
- 2 teaspoons cinnamon
- 1 cup chopped nuts
Instructions
- In a 9x13 pan spread half of batter then top with half of streusel mix add the pumpkin mix and top with remaining batter. Top with the rest of streusel. Bake 350 30min.