Pumpkin Coffee Cake at home
- Yield 8
- Prep 20 minutes
- Cook 40 minutes
Pumpkin Coffee Cake at home is a breakfast recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 3/4 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/4 cup chopped pecans or walnuts
- 1 teaspoon pumpkin pie spice
- pinch of fine sea salt*
- 1/4 cup melted butter
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt*
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 2 eggs
- 1 cup pumpkin purée
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Method
Make the streusel topping. Tip in the flour, brown sugar, chopped nuts, pumpkin pie spice and salt to a small mixing bowl and whisk until evenly combined. Spoon the melted butter evenly over the mixture, then toss it with your fingers until it is evenly combined and no dry, sandy parts remain. Pack the mixture firmly into one large clump, then gently crumble it into your desired size of chunks. Refrigerate the streusel until ready to use.
Prep the oven and pan. Warm the oven to 350°F (180°C). Grease a 9-inch springform pan.*
Mix the dry cake ingredients. Tip in the flour, pumpkin pie spice, baking powder, baking soda and sea salt to a separate mixing bowl and whisk until evenly combined.
Make the batter. Tip in the butter and sugars to the bowl of a stand mixer. (Or alternately, you can use a hand mixer with a large mixing bowl.) Beat the butter and sugars together on medium-high speed for 2 minutes, until light and fluffy. Tip in the eggs, pumpkin purée, sour cream, vanilla extract and beat on low speed for 1 to 2 minutes until evenly combined, pausing to scrape down the sides of the bowl as needed. Tip in the dry ingredient mixture and beat on low speed for 1 to 2 minutes, until just c
Roast Tip the batter into the prepared pan and spread it out in an even layer. Scatter the streusel topping evenly on top. Then bake the cake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Move the cake to a wire rack and let it cool to room temperature.
Prepare the cream cheese drizzle. While that cooks, as the cake is baking, whisk together all of the cream cheese drizzle ingredients until completely smooth. If the drizzle seems too thick, add extra milk. If it seems too thin, add extra powdered sugar.
Spoon Once the cake has cooled completely to room temperature (if you can wait that long), drizzle it with the cream cheese icing. Then serve and enjoy!
