Spiced Pumpkin Crumble Coffee Cake

Why This Pumpkin Sour Cream Coffee Cake Will Become Your Fall Favorite

This isn’t just another coffee cake; it’s a culinary experience designed to evoke the essence of autumn. Here’s why this pumpkin sour cream coffee cake is destined to become a staple in your fall baking repertoire:

Unforgettable Flavor: The heart of this recipe is a perfectly spiced pumpkin cake base, bursting with the quintessential flavors of the season. A generous blend of cinnamon, nutmeg, and cloves infuses every bite with a comforting warmth. This spice profile is beautifully complemented by the rich brown sugar and cinnamon in the streusel topping, creating a harmonious and utterly delicious flavor that is far from bland. Each mouthful is a celebration of autumn, delivering a delightful balance of sweet and spicy notes.

Superior Texture: Prepare for a revelation in texture. Thanks to the addition of sour cream and pumpkin puree, this coffee cake achieves an exceptional lightness and fluffiness while remaining incredibly moist. The natural moisture from the pumpkin keeps the cake wonderfully tender, preventing it from drying out. This soft, yielding cake is then perfectly contrasted by the crunchy, buttery streusel topping, offering a delightful interplay of textures that keeps you coming back for more.

Irresistibly Festive: This coffee cake is the very embodiment of fall. Its inviting aroma will fill your kitchen, instantly creating a warm and cozy atmosphere. It’s the ideal treat to enjoy on a crisp autumn morning, perhaps with a cup of coffee or tea. But don’t limit its appeal to breakfast; it makes an excellent snack, a comforting dessert, or a thoughtful gift for neighbors and friends. Its festive charm and crowd-pleasing taste guarantee that everyone will adore this seasonal masterpiece.

Essential Ingredients for the Perfect Pumpkin Coffee Cake

Crafting this delightful pumpkin coffee cake requires a selection of fresh, high-quality ingredients, each playing a crucial role in achieving its signature flavor and texture. Pay close attention to the details, especially regarding pumpkin puree and dairy products, to ensure the best possible results. Gathering your ingredients before you begin (mise en place) will make the baking process smoother and more enjoyable.

• Pumpkin Puree: It is paramount to use canned *pure* pumpkin puree, not pumpkin pie filling. While both come in cans, pumpkin pie filling contains added sugars and spices, which will alter the flavor and sweetness balance of this recipe. Look for cans labeled “100% Pure Pumpkin” for authentic results.
• Warm Spices: The recipe calls for a blend of ground cinnamon, nutmeg, and cloves. These spices are the heart of the pumpkin flavor profile, contributing warmth and aromatic depth to the cake. For convenience, you can substitute this mixture with an equal amount (2 to 2.5 teaspoons) of good quality pumpkin pie spice.
• Rolled Oats: Integral to the streusel topping, rolled oats (also known as old-fashioned oats) contribute a satisfying chewiness and hearty texture to the crumble. Both standard and quick-cooking rolled oats work well, though old-fashioned oats offer a slightly more robust texture. Avoid instant oats, as they can become mushy.
• Pecans: These provide a delightful crunch and nutty flavor to the streusel topping, complementing the rich pumpkin notes beautifully. Chopped pecans are ideal for an even distribution throughout the crumble, ensuring every bite has that extra layer of texture.
• Dairy & Eggs (Room Temperature): For a smooth, emulsified batter and an even bake, ensure your butter, eggs, and sour cream are all at room temperature. Cold ingredients can cause the batter to curdle or become lumpy, leading to a less tender and moist cake. Plan ahead by taking them out of the refrigerator an hour or two before baking.
• All-Purpose Flour: The foundation of our cake, providing structure. Sifting it with the other dry ingredients ensures a light, airy texture and helps prevent lumps.
• Baking Powder & Baking Soda: These leavening agents work in conjunction to give the cake its lift and tender crumb. Baking soda reacts with the acidic sour cream and pumpkin to create carbon dioxide, while baking powder provides additional lift.
• Kosher Salt: A pinch of salt enhances all the sweet and spicy flavors in the cake, balancing the sweetness and adding depth.
• Unsalted Butter & Vegetable Oil: The combination of butter and oil ensures both flavor and moisture. Butter contributes rich flavor, while oil helps keep the cake incredibly moist and tender over time.
• Brown Sugar & Granulated Sugar: Brown sugar adds moisture and a subtle caramel note, complementing the pumpkin, while granulated sugar provides sweetness and contributes to the cake’s structure.
• Vanilla Extract or Paste: A touch of vanilla heightens all the other flavors, adding a layer of aromatic complexity to the cake.
• Full-Fat Sour Cream: This is a secret ingredient for ultimate moisture and tenderness. The acidity in sour cream reacts with the baking soda, while its fat content contributes to a rich, soft crumb.

Please refer to the detailed recipe card at the end of this article for the precise ingredient list and quantities required for both the cake, streusel, and cinnamon glaze.

Customizing Your Pumpkin Coffee Cake: Swaps & Variations

One of the joys of baking is the ability to adapt recipes to suit your preferences or what you have on hand. Here are some thoughtful substitutions and variations you can make to this delightful pumpkin coffee cake, ensuring it always hits the spot.

Smart Substitutions:

• Pumpkin Puree Alternatives: If fresh pumpkin puree is unavailable or you wish to experiment, sweet potato puree or butternut squash puree make excellent substitutes. They offer a similar texture and earthy sweetness. Be mindful that butternut squash puree tends to have a higher water content; to avoid a soggy cake, it’s best to wring it out gently in a piece of cheesecloth before adding it to the batter to remove excess moisture.
• Spice Blend Swap: For convenience, you can replace the individual cinnamon, nutmeg, and cloves in the cake batter with 2 to 2.5 teaspoons of your favorite pumpkin pie spice blend. This simplifies the spice measurement without sacrificing flavor.
• Sour Cream Alternatives: Full-fat Greek yogurt or high-fat buttermilk can be used as direct, equal amount substitutes for sour cream. Both will contribute to the cake’s moistness and tender crumb due to their acidity and fat content. Ensure they are at room temperature for the best batter consistency.
• Nut Varieties: If pecans aren’t your preference, feel free to swap them out for other nuts in the streusel topping. Chopped walnuts offer a similar earthy flavor, while pepitas (shelled pumpkin seeds) provide a delightful crunch and subtle nuttiness, perfect for a nut-free option if a family member has allergies. You can also omit nuts entirely without any other changes to the streusel recipe.

Exciting Variations:

Beyond ingredient swaps, you can also play with the presentation and size of your coffee cake:

• Round Cake Pan: For a more traditional, celebratory look, bake the pumpkin sour cream coffee cake in a 9-inch round cake pan instead of a square pan. The baking time may vary slightly, so keep an eye on it and test for doneness with a toothpick.
• Larger Batch for Crowds: Feeding a larger gathering? Simply double the recipe and bake it in a 9×13-inch pan. This will yield a more substantial cake, perfect for parties or bigger family brunches. Adjust baking time as needed; it will likely require an additional 10-15 minutes or more.
• Cream Cheese Glaze: Instead of a simple cinnamon glaze, consider whipping up a tangy cream cheese glaze for an extra touch of richness. Combine 4 oz softened cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, and 1-2 tablespoons milk or cream until smooth.
• Chocolate Chips: For a sweet surprise, fold a half cup of mini chocolate chips into the cake batter before pouring it into the pan. Pumpkin and chocolate are a surprisingly delicious combination!

Step-by-Step Guide to Baking Pumpkin Sour Cream Coffee Cake

Creating this delicious pumpkin sour cream coffee cake is a straightforward and rewarding process. Follow these detailed steps to ensure a perfect bake every time, from crafting the crumbly streusel to drizzling the final glaze.

Step One: Prepare the Pecan Streusel. In a medium bowl, combine the melted butter, all-purpose flour, brown sugar, rolled oats, chopped pecans, and a pinch of coarse sea salt. Use a fork to mix the ingredients thoroughly until the mixture is fully moistened and forms both medium and small crumbles. This ensures a varied and satisfying texture. Once mixed, place the streusel in the refrigerator while you prepare the cake batter to keep it firm.

Step Two: Combine Dry Ingredients. In a separate medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, nutmeg, and cloves. Sifting helps to aerate the flour and ensures all the dry ingredients are evenly distributed, preventing lumps in your final batter.

Step Three: Mix Wet Ingredients. In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream together the room temperature unsalted butter, vegetable oil, light brown sugar, and granulated sugar on medium speed for about 2 minutes. The mixture should become light and fluffy. Next, add the large eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the vanilla extract or paste, pure pumpkin puree, and full-fat sour cream on low speed until just combined. Scrape down the sides of the bowl as needed.

Step Four: Combine Wet and Dry. With your mixer running on the lowest speed, gradually add the sifted dry ingredients to the wet mixture. Mix only until the flour is *just* incorporated into the batter. It’s crucial not to overmix, as this can develop the gluten and result in a tough, dense cake. Use a rubber spatula to gently fold in any remaining pockets of flour from the sides and bottom of the bowl by hand.

Step Five: Fill the Pan. Before you start mixing, preheat your oven to 350°F (175°C). Prepare an 8-inch square pan (or a 9-inch round cake pan) by greasing it lightly and lining the bottom with parchment paper, allowing some overhang for easy removal. This ensures your cake won’t stick and can be lifted out cleanly after baking. Pour the prepared cake batter evenly into the lined pan, gently smoothing the top with your spatula.

Step Six: Top and Bake. Retrieve the chilled streusel topping and gently fluff it with a fork to break up any large clumps. Evenly sprinkle the streusel over the entire surface of the cake batter in the pan. Once distributed, gently press the topping down a bit with your hands or the back of a spoon to help it adhere to the batter. Transfer the pan to the preheated oven and bake for 35-45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Allow the cake to cool on a wire rack for at least 30 minutes before glazing.

Step Seven: Glaze and Serve. While the cake cools, prepare the cinnamon glaze. In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, and vanilla extract or paste until smooth and pourable. Once the cake has cooled sufficiently (at least 30 minutes), generously drizzle the cinnamon glaze over the entire top. A whisk works wonderfully for this, allowing for an even and aesthetically pleasing drizzle. Once glazed, slice the coffee cake into squares and serve immediately to enjoy its fresh, warm flavors.

Hot tip! For a perfect, intricate drizzle of cinnamon icing over your cooled coffee cake, use a whisk. The wires of the whisk create beautiful, delicate lines!

Expert Tips for the Best Pumpkin Coffee Cake

Achieving a truly exceptional pumpkin coffee cake is within reach with a few tried-and-true baking strategies. These expert tips will help you master this recipe and ensure a perfectly moist, flavorful, and tender cake every time:

• Avoid Over-mixing the Batter: This is arguably the most crucial tip for a tender cake. Once you add the dry ingredients to the wet, mix on the lowest speed only until the flour is *just* incorporated. Any remaining streaks of flour on the sides of the bowl should be gently folded in by hand with a rubber spatula. Over-mixing develops gluten, which leads to a tough, dry, and rubbery cake texture.
• Tent with Foil to Prevent Over-browning: If you notice the streusel topping is browning too quickly during baking, especially before the cake is fully cooked through, loosely tent the cake with a piece of aluminum foil. This protects the top from further browning while allowing the cake to continue baking evenly underneath.
• Allow Adequate Cooling Time: Patience is a virtue when it comes to coffee cake. While it’s tempting to cut into it immediately, allow the cake to cool on a wire rack for at least 30 minutes, or ideally closer to an hour. Cutting into a warm cake too soon can cause the slices to crumble and fall apart, as the structure needs time to set.
• Measure Flour Correctly: For accurate baking, always measure your flour using the “spoon and level” method. Spoon flour into your measuring cup until it overflows, then level off the top with a straight edge (like a knife). Scooping directly from the bag can compact the flour, leading to too much flour and a dry cake.
• Room Temperature Ingredients are Key: As mentioned in the ingredients section, ensure your butter, eggs, and sour cream are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter that bakes up light and even.
• Don’t Skimp on Puree Quality: Use a good quality pure pumpkin puree. The flavor of your pumpkin will shine through, so a rich, vibrant puree makes a difference.
• Pan Preparation Matters: Greasing and lining your baking pan with parchment paper is a small step that makes a huge difference. It ensures easy removal of the entire cake without sticking, which is especially helpful when dealing with a crumbly topping.

Do I have to include nuts in the streusel topping?

Absolutely not! While pecans add a wonderful crunch and flavor, you can easily omit them from the streusel topping without needing to make any other adjustments to the recipe. The streusel will still be deliciously buttery and crumbly. For an alternative crunch, consider adding a sprinkle of sunflower seeds or a few extra oats.

What if my dairy ingredients aren’t at room temperature?

While it’s always recommended to use room temperature butter, eggs, and sour cream for the best results, your cake will likely still turn out okay if they are slightly cool. However, using cold ingredients can lead to a lumpy batter because they won’t emulsify properly with the other ingredients. A lumpy batter can sometimes result in an unevenly baked cake or a slightly denser texture. For ideal lightness and a smooth crumb, aim for room temperature ingredients by letting them sit out on the counter for 30-60 minutes before you begin baking.

Can I use homemade pumpkin puree?

Yes, absolutely! Homemade pumpkin puree can add an even fresher flavor to your coffee cake. Just make sure your homemade puree is thick and not too watery. If it seems thin, you can gently simmer it on the stove to reduce some of the moisture, or drain it in a fine-mesh sieve lined with cheesecloth to remove excess liquid before measuring.

Can I make this coffee cake ahead of time?

This pumpkin sour cream coffee cake is delightful when made ahead! You can bake the cake a day in advance. Store it covered at room temperature. Apply the glaze just before serving for the freshest look and best texture. The flavors often deepen overnight, making it even more delicious.

Why is it called “coffee cake” if it doesn’t contain coffee?

The term “coffee cake” refers to a cake that is typically served alongside coffee, often for breakfast, brunch, or an afternoon snack. It traditionally doesn’t contain coffee as an ingredient (though some modern variations might). The name simply indicates its pairing purpose, making this pumpkin coffee cake the perfect companion for your morning brew.

Pumpkin Sour Cream Coffee Cake with Pecan Streusel

A delightful, moist pumpkin sour cream coffee cake, infused with warm pumpkin spice flavors and generously topped with a crunchy pecan brown sugar streusel and a sweet cinnamon glaze. Perfect for fall breakfast, brunch, or dessert.

Recipe by Callan Wenner

Rated 5 out of 5 stars by 7 voters

Print Recipe
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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15 mins

Cook Time: 45 mins

Rest Time: 30 mins

Total Time: 1 hr 30 mins

Servings: 12 servings

Calories: 372 kcal

Equipment

• 8-inch square pan or 9-inch round cake pan
• Parchment paper
• Stand mixer with paddle attachment, or handheld mixer

Ingredients

Pumpkin Cake

• 1 ¾ cup all-purpose flour (210g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ cup unsalted butter, room temperature (57g)
• ¼ cup vegetable oil (60ml)
• ½ cup light brown sugar (100g)
• ¼ cup granulated sugar (50g)
• 2 large eggs, room temperature
• 1 teaspoon vanilla paste or extract
• 1 cup pure pumpkin puree (240g)
• ⅓ cup full-fat sour cream, room temperature (80g)

Pecan Streusel

• ½ cup all-purpose flour (60g)
• ½ cup brown sugar (100g)
• ½ cup rolled oats (60g)
• ½ cup pecans, chopped (45g)
• ¼ cup unsalted butter, melted (57g)
• ⅛ teaspoon coarse sea salt

Cinnamon Glaze

• ½ cup powdered sugar (60g)
• 1 tablespoon milk
• ⅛ teaspoon ground cinnamon
• ½ teaspoon vanilla paste or extract

Instructions

Pecan Streusel Topping

1. Melt the butter, then combine with flour, brown sugar, oats, pecans, and salt. Mix with a fork until thoroughly moistened and crumbly. Keep the crumbles medium to small in size. Refrigerate while preparing the cake batter.

Pumpkin Cake

1. Preheat oven to 350℉ (175°C). Lightly grease your 8-inch square (or 9-inch round) pan and line the bottom with parchment paper, leaving an overhang for easy removal. If not lining, ensure the bottom and sides are well greased.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In the bowl of a stand mixer (or using a handheld mixer), cream together the room temperature butter, vegetable oil, and both sugars on medium speed for about 2 minutes until light and fluffy.
4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Once combined, mix in the vanilla, pumpkin puree, and sour cream on low speed until just incorporated. Scrape down the sides of the bowl.
5. With the mixer running on low speed, gradually add the sifted dry ingredients. Mix until *just* combined. Use a rubber spatula to fold in any remaining flour on the sides and bottom of the bowl by hand, ensuring not to overmix.
6. Pour the batter into the prepared baking pan and gently spread it evenly. Fluff the chilled streusel with a fork, then sprinkle it evenly over the cake batter and gently press it down a bit.
7. Bake for 35-45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean with no wet batter. Cool the cake on a wire rack for at least 30 minutes before glazing.

Cinnamon Glaze

1. In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, and vanilla until smooth. Drizzle the glaze over the cooled coffee cake (using a whisk for best results). Slice and serve.

Notes

Store the pumpkin coffee cake, covered tightly with foil or in an airtight container, at room temperature for 3-4 days. It is not recommended for freezing.

If the streusel topping begins to brown too quickly during baking, lightly tent the cake with aluminum foil to protect it.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.