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Yields:
12 serving(s)
Prep Time:
45 mins
Total Time:
2 hrs 30 mins
If you dream of eating cake for breakfast, now's your chance! Start your day with a slice of moist, tender pumpkin coffee cake topped with crunchy walnut streusel. Smooth pumpkin puree and tangy sour cream make this coffee cake incredibly velvety, while the buttery, crunchy streusel adds delightful texture to every bite. As if this fall breakfast wasn't decadent enough, the cake is drizzled with a delicious cream cheese glaze taking it completely over the top. This scrumptious pumpkin treat is just begging to be paired with your favorite coffee, whether it’s steaming hot or perfectly iced.
How do you know when pumpkin coffee cake is done?
It's easy! Simply insert a toothpick or cake tester in the center of the cake to test its doneness. When the pick comes out with just a few moist crumbs, the cake is ready. Let the cake bake undisturbed for about 40 minutes before testing for doneness. It might be tempting to open the oven and take a peek, but resist! Opening and closing the oven frequently can cause the oven temperature to drop.
Does pumpkin coffee cake contain coffee?
Coffee cakes don't typically contain coffee. The name comes from the treat's perfect pairing: a cup of coffee. Brew a pot and enjoy this classic companion for breakfast or an afternoon snack!
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Ingredients
For the streusel:
- 3/4 cup
all-purpose flour
- 3/4 cup
walnuts, chopped
- 3/4 cup
packed light brown sugar
- 1 tsp.
pumpkin pie spice
- 6 Tbsp.
salted butter, melted
For the pumpkin cake:
Baking spray with flour, for the pan
- 1 cup
unsweetened pumpkin puree (not pie mix)
- 2/3 cup
packed light brown sugar
- 1/2 cup
vegetable oil
- 1/2 cup
sour cream
- 1/2 cup
granulated sugar
- 1 1/2 tsp.
vanilla extract
- 2
large eggs
- 2 cups
all-purpose flour
- 2 tsp.
pumpkin pie spice
- 1 tsp.
baking powder
- 3/4 tsp.
baking soda
- 1/2 tsp.
kosher salt
For the cream cheese drizzle:
- 2 oz.
cream cheese, cubed
- 3/4 cup
powdered sugar
- 1/4 Tbsp.
vanilla extract
Directions
- Step 1For the streusel: In a medium bowl, whisk together the flour, walnuts, brown sugar, and pumpkin pie spice. Stir in the melted butter. Cover and refrigerate the streusel for at least 15 minutes and up to 1 day.
- Step 2For the pumpkin cake: Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper, leaving a 1-inch overhang. Spray the parchment.
- Step 3In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, sour cream, granulated sugar, vanilla, and eggs until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.
- Step 4Pour the batter into the pan, smoothing the top with an offset spatula. Remove the cold streusel from the refrigerator, and use your fingers to break it into dime-size pieces. Sprinkle the streusel evenly over the batter.
- Step 5Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in the pan.
- Step 6For the cream cheese drizzle: In a medium heatproof bowl, microwave the cream cheese until very soft, 10 to 15 seconds. Whisk in the powdered sugar, vanilla, and 1 tablespoon water.
- Step 7Using the parchment overhang, lift the coffee cake from the pan. Drizzle the cream cheese drizzle over the cake. Let set for 15 minutes before slicing.
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