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Pumpkin Sour Cream Coffee Cake Recipe

Pumpkin Sour Cream Coffee Cake Recipe
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★★★★★

5.2 from 20 reviews

This Pumpkin Sour Cream Coffee Cake is a moist and flavorful autumn treat, combining the warm spices of pumpkin pie spice with a tender crumb and a crumbly cinnamon streusel topping. Perfect for breakfast, brunch, or an afternoon coffee break, this cake blends pumpkin puree and sour cream for a rich, tender texture that’s both comforting and delicious.

Ingredients

Scale

Streusel Topping

  • 2 cups all-purpose flour
  • 1 1/3 cups granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 3/4 cup (1 1/2 sticks) salted butter, melted

Cake Batter

  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1/3 cup sour cream
  • 1 cup whole milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan thoroughly to prevent sticking and set it aside.
  2. Make Streusel Topping: In a medium bowl, whisk together 2 cups flour, 1 1/3 cups sugar, and 1 1/2 teaspoons cinnamon. Pour in the melted salted butter and use a fork to combine until the mixture forms coarse crumbs. Set this mixture aside for later use.
  3. Mix Dry Cake Ingredients: In another medium bowl, combine 3 cups flour, 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Whisk to mix evenly and set aside.
  4. Cream Butter and Sugar: Using a large bowl or a stand mixer, beat the 3/4 cup softened unsalted butter with 2 cups granulated sugar until the mixture is light and fluffy. This will take about 3-5 minutes.
  5. Add Eggs and Flavorings: Beat in the eggs one at a time until smooth, then stir in the vanilla extract, pumpkin puree, and sour cream until fully incorporated.
  6. Combine Wet and Dry Ingredients: Alternately add the flour mixture and the 1 cup whole milk to the pumpkin batter, beginning and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing.
  7. Assemble Cake: Pour the batter into the prepared cake pan, smoothing the top to an even layer. Sprinkle the streusel topping evenly over the batter and gently press it down with your hands to adhere.
  8. Bake the Cake: Place the pan in the oven and bake for 40-45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Cool and Serve: Allow the cake to cool slightly before serving. It can be enjoyed warm or at room temperature, making it perfect for immediate serving or later enjoyment.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Make sure the butter for creaming is softened to room temperature for easier mixing.
  • Do not overmix the batter to keep the cake tender.
  • For a dairy-free version, substitute sour cream and whole milk with plant-based alternatives.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Optionally, sprinkle chopped nuts like walnuts or pecans into the streusel for extra texture.

Nutrition

Keywords: pumpkin sour cream coffee cake, pumpkin coffee cake, autumn dessert, breakfast cake, pumpkin spice cake

Find it online: https://foodbylina.com/pumpkin-sour-cream-coffee-cake-recipe/