Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Super simple and SO delicious! 1-hour recipe.
4ounces(113 grams) sour cream, at room temperature
2large eggs, beaten
For the glaze:
1/2cup(63 grams) powdered sugar, sifted
2tablespoonsmaple syrup
Instructions
Preheat the oven to 350°F. Spray the bottom of a metal 8-inch square pan with nonstick cooking spray.
Make the streusel:
In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
Make the cake:
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.
Make the topping:
In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
Video
Notes
I highly recommend using a light-colored metal baking pan for this recipe for best results. Learn more about Metal vs. Glass Pans here.