Pumpkin Coffee Cake

This pumpkin coffee cake has an espresso/coffee sugar filling with a pumpkin coffee cake crump and streusel topping. The crumb is tender and delicious and the perfect thing to bake up if you have a can of pumpkin in your pantry.

Coffee Cake

I have strong feelings about coffee cake. And since the beginning of time, I’ve always wondered why there isn’t coffee in coffee cake. Like, why. I understand that it’s supposed to accompany coffee (not actually celebrate coffee) but I think it should do both.

And for that reason, we have an espresso streusel filling that adds a really lovely flavor to this coffee cake.

I’m also a strong believer that coffee cake should have a tenderizer in the batter, i.e., some form of buttermilk or milk or sour cream. I think sour cream is ESSENTIAL. And of course this one has it.

How to Make this Pumpkin Coffee Cake

1. Start by making the streusel which is sugar, flour, tons of spices and cold butter. I like to press the butter into the flour mixture and mix it up until it’s in little pea-sized pieces. Transfer to the fridge to get cold.
2. Next we’re going to make the filling. And listen, I understand there are three components to this but it’s worth it! Make the filling by mixing together brown sugar, espresso powder and spices.
3. Lastly, we’re going to make the batter by whisking together all of the dry ingredients.
4. And then we’re going to whisk together the wet ingredients. We have the pumpkin puree, sour cream, neutral oil, melted butter, eggs and vanilla extract. Pour the wet into the dry and mix it together until it’s all combined.
5. Pour half of the batter into the prepared pan and then sprinkle on the filling.
6. Add the other half of the batter and spread it out until it’s an even layer. Then add the streusel topping and transfer to the oven to bake for about 45 to 50 minutes.
7. Remove from the oven, pull up the sides from the pan and slice and serve!

If you make this Pumpkin Coffee Cake, let me know on Instagram!

Looking for more recipes? Here are some favorites:

• Brown Butter Scallops with Butternut Squash Risotto
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5 from 8 votes

Print Recipe

Pumpkin Coffee Cake

Author: Adrianna Adarme

This pumpkin coffee cake has an espresso/coffee sugar filling with a pumpkin coffee cake crump and streusel topping.

Course: Breakfast

Cuisine: American

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Serving Size: 8

Ingredients

Streusel:

• 1/3 cup sugar
• 1/3 cup all-purpose flour
• 1/3 cup finely chopped walnuts
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch of ground allspice
• 1/8 teaspoon kosher salt
• 3 tablespoons unsalted butter cubed

Filling:

• 1/3 cup brown sugar lightly packed
• 1 1/2 teaspoons instant espresso powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch of allspice
• ¼ teaspoon kosher salt

Cake:

• 1 3/4 cup all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/8 teaspoon allspice
• 3/4 teaspoon kosher salt
• 1 cup pumpkin puree
• 1/2 cup sour cream
• 1/4 cup neutral oil
• 1/4 cup unsalted butter melted and cooled to room temperature
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

To Prep for the Recipe:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking pan and line with a sheet of parchment paper so that the parchment paper has extra flaps coming off all of the sides. This way you’ll be able to lift the cake out of the pan. Just makes sure it’s about 3-inches up the sides because this guy rises a bit.

To Make the Streusel:

• In a bowl, combine the sugar, flour, walnuts, cinnamon, nutmeg, ginger, allspice, kosher salt, and butter and mix together. Use a pastry cutter to cut the butter into the mixture until it’s about pea shaped. Pop the bowl into the fridge to chill.

To Make the Filling:

• In a small bowl, combine the brown sugar, instant espresso, cinnamon, nutmeg, ginger, allspice, and kosher salt and mix until well combined. Set aside.

To Make the Cake:

• In a bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and kosher salt together.
• In a large bowl, whisk the pumpkin puree, sour cream, oil, melted butter, eggs, and vanilla extract until well combined. Add the flour mixture and mix together with a spatula or wooden spoon until just combined; don’t overmix as it will yield a tougher crumb.
• Add a little more than half of the batter to the bottom of the lined baking pan and smooth with an offset spatula. Evenly sprinkle the filling over the smoothed batter and cover with the remaining batter. Gently smooth the batter with the offset spatula.
• Remove the streusel from the refrigerator and evenly sprinkle it over the cake. Bake for 45 to 50 minutes or until a skewer comes out clean when inserted into the center. Cool the cake in the pan set on a cooling rack and cut into 9 pieces.

Nutrition

Calories: 350kcal (18%) | Carbohydrates: 32g (11%) | Protein: 12g (24%) | Fat: 21g (32%) | Saturated Fat: 65g (406%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 3g | Cholesterol: 23mg (8%) | Sodium: 4mg | Potassium: 3mg | Fiber: 2g (8%) | Sugar: 12g (13%) | Vitamin A: 3IU | Vitamin C: 12mg (15%) | Calcium: 32mg (3%) | Iron: 4mg (22%)

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