Pumpkin Sour Cream Coffee Cake with Pecan Streusel
A delicious, moist pumpkin sour cream coffee cake is packed with warm pumpkin spice flavors and topped with a pecan brown sugar streusel topping and cinnamon glaze.
Servings: 12 servings
Calories: 372kcal
Equipment
- 8-inch square pan or 9-inch round cake pan
- 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
- Melt the butter, then add the flour, brown sugar, oats, pecans, and salt and mix with a fork until the mixture becomes fully moistened. Keep the chunks to medium and small. Place in the fridge while you prepare the batter.
Pumpkin Cake
- Preheat the oven to 350℉. Grease and parchment line your pan for easy removal and cutting later. If you don't want to line it, just grease the bottom and sides.
- In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In the bowl of a stand mixer (or using a handheld mixer), cream together the butter, oil, and both sugars on medium speed for about 2 minutes.
- Add the eggs one at a time, fully incorporating the first before adding the second. Once combined, add in the vanilla, pumpkin, and sour cream and mix on low speed until incorporated.
- With the mixer running on low speed, add in the sifted dry ingredients and mix until just combined. Finish mixing in any flour on the sides of the bowl by hand.
- Add the batter to the prepared baking pan and gently smooth out the top. Fluff the streusel with a fork, then spread it onto the top of the batter and gently press it down a bit.
- Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out with no wet batter. Cool for about 30 minutes on a wire rack.
Cinnamon Glaze
- Whisk together the powdered sugar, milk, cinnamon and vanilla, then drizzle over the coffee cake (I like to do the drizzle with the whisk). Slice and serve.
Notes
Store covered with foil at room temperature for 3-4 days.
Lightly tent the cake with foil if the streusel topping begins to brown too quickly.
Nutrition
Calories: 372kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 269mg | Potassium: 145mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3498IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
