Pumpkin Coffee Cake
Delicious Pumpkin Coffee Cake, perfect for brunch or a cozy coffee break, with the warm flavors of pumpkin and spice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup brown sugar
- 1/2 cup cinnamon streusel
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together your flour, baking powder, baking soda, and a pinch of salt in a large mixing bowl.
- Prepare the wet mixture by beating the eggs until light and frothy, then adding pumpkin puree and sour cream. Whisk until smooth.
- Combine the wet and dry mixtures, stirring gently until just combined.
- Add in the brown sugar and fold it until mixed.
- Prepare a 9-inch round cake pan by greasing and flouring it.
- Pour the batter into the prepared pan.
- Add the streusel topping evenly over the cake batter.
- Bake for about 30-35 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
You can add chocolate chips, nuts, or drizzles of glaze for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: pumpkin, coffee cake, fall recipe, dessert, baking