Prep Time: 15 mins | Bake/Cook Time: 40 mins – 45 mins | Yield: 1 9 x 13-inch coffee cake
This fall coffee cake is incredibly smooth with lots of spice and pumpkin flavour. My fave breakfast with a cup of freshly brewed coffee and my family’s number one after-meal dessert. Whip this up anytime and enjoy a slice or two.
INGREDIENTS
Streusel Topping:
2 c. all-purpose flour
1 1/3 c. Dixie Crystals Extra Fine Granulated Sugar
1 1/2 tsp cinnamon
1 1/2 sticks butter, melted
Pumpkin Coffee Cake:
3 c. all-purpose flour
1 tbsp pumpkin pie spice
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 c. unsalted butter, softened
2 c. Dixie Crystals Extra Fine Granulated Sugar
3 large eggs
1 tbsp vanilla extract
1 (15 ounces) can pumpkin (not pumpkin pie filling)
1/3 c. sour cream
1 c. whole milk
How to make Pumpkin Sour Cream Coffee Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Set aside a greased 9 x 13-inch cake pan.
Step 2: To make the streusel topping, combine the flour, sugar, and cinnamon in a medium-sized bowl. Add the melted butter and mix using a fork until crumbly. Set aside.
Step 3: Whisk the flour with pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl. Set aside.
Step 4: Cream the butter and sugar in a large bowl/stand mixer until light and fluffy. Add the eggs, beating every after each addition until smooth. Then, add the vanilla, pumpkin, and sour cream. Mix well.
Step 5: Stir in the flour mixture alternately with the milk until the batter is well mixed. Then, into the prepared pan, pour the batter and top with the streusel topping, spreading in an even layer and pressing gently using your hands into the top of the cake.
Step 6: Place in the preheated oven and bake for about 40 to 45 minutes until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven when done and serve warm or at room temperature. Enjoy!
Ingredients
- Streusel Topping:
- 2 c. all-purpose flour
- 1 1/3 c. Dixie Crystals Extra Fine Granulated Sugar
- 1 1/2 tsp cinnamon
- 1 1/2 sticks butter, melted
- Pumpkin Coffee Cake:
- 3 c. all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 c. unsalted butter, softened
- 2 c. Dixie Crystals Extra Fine Granulated Sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 (15 ounces) can pumpkin (not pumpkin pie filling)
- 1/3 c. sour cream
- 1 c. whole milk
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Set aside a greased 9 x 13-inch cake pan.
Step 2: To make the streusel topping, combine the flour, sugar, and cinnamon in a medium-sized bowl. Add the melted butter and mix using a fork until crumbly. Set aside.
Step 3: Whisk the flour with pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl. Set aside.
Step 4: Cream the butter and sugar in a large bowl/stand mixer until light and fluffy. Add the eggs, beating every after each addition until smooth. Then, add the vanilla, pumpkin, and sour cream. Mix well.
Step 5: Stir in the flour mixture alternately with the milk until the batter is well mixed. Then, into the prepared pan, pour the batter and top with the streusel topping, spreading in an even layer and pressing gently using your hands into the top of the cake.
Step 6: Place in the preheated oven and bake for about 40 to 45 minutes until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven when done and serve warm or at room temperature. Enjoy!
