This pumpkin sour cream coffee cake is one of my favorite fall time desserts and I am asked every year to share this recipe when I make it for friends. It's a wonderful cake to serve any time of day, but boy do I love it for breakfast with a cup of coffee.
Preheat oven to 350°F. Grease a 9X13-inch cake pan. Set aside.
Start by making streusel topping. In a medium-sized bowl, whisk together flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Set aside.
In a medium bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in eggs until smooth, then stir in vanilla, pumpkin, and sour cream.
Beat in flour mixture alternately with milk, until batter is well combined
Pour batter into prepared pan. Top batter with prepared streusel topping and spread into an even layer. Gently press into top of cake with your hands.
Bake for 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Serve warm or at room temperature.
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Notes
Storage: This cake can be stored for up to five days. If you use milk in the glaze, it should be kept in the fridge for food safety purposes. You can let it sit at room temperature for a short time before serving so that it’s not cold. Either way, be sure to keep it tightly covered or store it in an airtight container.DIY Pumpkin Pie Spice: Combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.How To Keep Cake Moist: I like to use butter in this cake, but you can also use vegetable oil (or canola oil), combined with pumpkin, to keep the cake extra moist. However, you still have to make sure you do not over bake it. Keep an eye on your cake and make sure it doesn’t over-bake.Cinnamon Crumb Topping: If your topping happens to be browning quicker than the cake underneath can cook, top the cake lightly with a piece of aluminum foil. This will keep your crumb topping from over browning.Add Nuts: If you like nuts or want to add some crunchy texture, you can add a cup of chopped pecans into the batter of the pumpkin coffee cake. Or, you can add 1/2 cup chopped pecans to the crumb topping!