Pumpkin Sour Cream Coffee Cake Recipe

If you’re looking to cozy up with a slice of something that perfectly captures the essence of fall, you’ve got to try this Pumpkin Sour Cream Coffee Cake. This delightful treat blends tender pumpkin-infused batter with a luscious sour cream tang and a crumbly, cinnamon-spiced streusel topping that’s just begging to be eaten with a cup of your favorite coffee. The balance of warm spices and moist texture creates a coffee cake experience that feels like a warm hug on a chilly morning or afternoon snack.

Ingredients You’ll Need

Every ingredient in this Pumpkin Sour Cream Coffee Cake plays a crucial role, working harmoniously to create its signature moistness, spice, and fluffy crumb. These simple staples come together to form a cake that tastes like a celebration of fall in every bite.

• All-purpose flour: Provides structure and the perfect crumb for the cake and streusel topping.
• Granulated sugar: Adds sweetness that balances the pumpkin’s earthiness and enhances the flavor.
• Cinnamon: Infuses warmth and traditional spice essential for the fall feel.
• Salted butter: Melted for the streusel and softened for the batter to bring richness and moisture.
• Pumpkin pie spice: A blend of spices that enriches the pumpkin flavor with nutmeg, cloves, and ginger.
• Baking soda and baking powder: The leavening agents that ensure a light, fluffy texture.
• Salt: Enhances all the flavors, making them pop.
• Unsalted butter: Creamed into the batter for smoothness and depth.
• Eggs: Bind everything together and contribute to the tender crumb.
• Vanilla extract: Adds a subtle sweetness and aroma that elevates the overall flavor.
• Pumpkin puree: The star ingredient providing moisture, color, and that unmistakable pumpkin taste.
• Sour cream: Gives a tangy richness that sets this coffee cake apart with extra moistness.
• Whole milk: Helps achieve a smooth batter with just the right consistency.

How to Make Pumpkin Sour Cream Coffee Cake

Step 1: Prepare for Baking

Start by preheating your oven to 350°F and greasing a 9×13-inch cake pan thoroughly. This ensures your coffee cake will bake evenly and release easily once done.

Step 2: Make the Streusel Topping

In a medium bowl, whisk together 2 cups of flour, 1 1/3 cups sugar, and 1 1/2 teaspoons cinnamon. Add the melted salted butter and use a fork to mix until the mixture resembles coarse crumbs. This streusel topping adds a wonderfully sweet, spiced crunch to your Pumpkin Sour Cream Coffee Cake.

Step 3: Mix the Dry Ingredients

Combine 3 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt in another bowl. Set this aside for the batter.

Step 4: Cream Butter and Sugar

In a large mixing bowl or stand mixer, cream together 3/4 cup softened unsalted butter and 2 cups sugar until light and fluffy. This step incorporates air that helps create the cake’s tender crumb.

Step 5: Add Eggs, Vanilla, Pumpkin, and Sour Cream

Beat in 3 large eggs one at a time until smooth. Stir in 1 tablespoon vanilla extract, the entire 15-ounce can of pumpkin puree, and 1/3 cup sour cream. These ingredients create the rich, velvety base that makes the cake so moist.

Step 6: Combine Flour Mixture and Milk

Alternately beat in the flour mixture and 1 cup whole milk, beginning and ending with the flour. This gradual mixing prevents lumps and keeps the batter perfectly smooth and airy for the Pumpkin Sour Cream Coffee Cake.

Step 7: Assemble and Bake

Pour the batter into the prepared pan, smoothing it into an even layer. Evenly spread the streusel topping over the batter, gently pressing it down to help it stick while baking. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

How to Serve Pumpkin Sour Cream Coffee Cake

Garnishes

This coffee cake shines on its own but gets even better with a light dusting of powdered sugar or a drizzle of simple vanilla glaze. For extra indulgence, add a dollop of whipped cream or a smear of cream cheese frosting on the side.

Side Dishes

Pair your Pumpkin Sour Cream Coffee Cake with a hot cup of coffee or chai tea to complement its warm spice notes. Fresh fruit or yogurt on the side can balance the sweetness and make for a lovely brunch offering.

Creative Ways to Present

Try cutting the cake into small squares and serving it buffet-style at a gathering. Layer pieces with fresh pumpkin pie spice whipped cream between them for an easy trifle, or serve warm with a scoop of vanilla ice cream for a tempting dessert twist.

Make Ahead and Storage

Storing Leftovers

Store your Pumpkin Sour Cream Coffee Cake in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it, but be aware that refrigeration may slightly firm the texture.

Freezing

This cake freezes wonderfully. Wrap it tightly in plastic wrap and then in foil, or store in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before serving.

Reheating

Warm slices in the microwave for about 15-20 seconds, or reheat in a preheated 325°F oven wrapped in foil to maintain moisture. Freshly reheated, the cake tastes just like it did coming out of the oven.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pie filling, as the latter contains added sugars and spices that can alter the flavor and texture of the coffee cake.

Is it necessary to use sour cream?

Sour cream adds moisture and a slight tang that balances the sweetness, but you can substitute with Greek yogurt if needed. The texture might be slightly different but still delicious.

Can I make this cake gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free 1:1 baking flour blend that contains xanthan gum. Just be mindful that texture may vary slightly.

How do I know when the coffee cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your Pumpkin Sour Cream Coffee Cake is perfectly baked.

Can I add nuts to the streusel topping?

Absolutely! Chopped pecans or walnuts make a delicious crunchy addition to the streusel and complement the pumpkin flavors beautifully.

Final Thoughts

This Pumpkin Sour Cream Coffee Cake is a guaranteed crowd-pleaser that brings the best of the season right to your table. With its moist, tender crumb and decadent streusel, it’s one of those recipes you’ll want to make again and again—sharing slices with friends, family, and anyone lucky enough to stop by. Trust me, once you try this coffee cake, it’s going to become your go-to for autumn breakfasts and comforting treats.

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