Easy Pumpkin Sour Cream Coffee Cake Recipe

There’s something incredibly comforting about the aroma of freshly baked goods wafting through the kitchen, especially when it involves the delicious blend of flavors found in this easy pumpkin sour cream coffee cake recipe. Perfect for fall gatherings or a cozy treat, this cake brings together the creamy sweetness of pumpkin with a delightful crumbly topping that will have everyone coming back for seconds.

Whenever I make this cake, I am reminded of my grandmother’s kitchen, where the scent of cinnamon and pumpkin seemed to linger in the air during every holiday season. She always believed that the secret to a great coffee cake was the perfect balance of moist cake and crunchy topping, something she mastered and graciously passed down to me. This recipe has now become a favorite in our family, with both its comforting flavors and the cherished memories it brings.

Why You’ll Love This Recipe

This recipe is a must-try for several reasons. Firstly, it’s incredibly simple to put together, requiring minimal prep time and no complicated techniques. The combination of pumpkin and sour cream creates a moist, tender cake that perfectly complements the cinnamon-spiced crumb topping. Additionally, it’s versatile enough to be enjoyed at breakfast with coffee or as a delightful dessert after dinner. The warm spices make it a perfect treat for the colder months, but don’t be surprised if you find yourself craving it all year round!

Ingredients Notes

Every ingredient in this recipe plays a crucial role in achieving the perfect texture and flavor. Ensure you use pure pumpkin puree, not pumpkin pie filling, for the best results. The sour cream is key to maintaining moisture and adds a slight tang that balances the sweetness. If you’re in a pinch, Greek yogurt can be used as a substitute for sour cream. For the crumb topping, use unsalted butter to control the saltiness. Adding a pinch of nutmeg or cloves can also elevate the flavor profile of your cake.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish. This ensures your cake won’t stick and will come out easily after baking.

Step 2

In a large bowl, whisk together the dry ingredients including flour, baking powder, baking soda, cinnamon, and salt. This step helps to evenly disperse the leavening agents and spices.

Step 3

In a separate bowl, combine the wet ingredients: pumpkin puree, sour cream, eggs, sugar, and melted butter. Mix until well combined, but avoid overmixing to keep the cake tender.

Step 4

Carefully fold the dry ingredients into the wet mixture until just blended. Pour the batter into the prepared baking dish, smoothing the top with a spatula.

Step 5

For the crumb topping, combine flour, cinnamon, and sugar in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Scatter this evenly over the cake batter before baking for 35-40 minutes, or until a toothpick comes out clean.

Storage Options

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you wish to keep it longer, it can be refrigerated for up to a week. For freezing, wrap individual slices in plastic wrap and place them in a zippered freezer bag for up to three months. When ready to enjoy, thaw at room temperature and warm in the oven for the best texture.

Variations & Substitutions

For a twist on the classic recipe, try adding chopped nuts like pecans or walnuts to the crumb topping for extra crunch. If you’re catering to dietary needs, a gluten-free flour blend can replace all-purpose flour. For a spicier cake, include a teaspoon of ginger or cardamom in the batter.

Serving Suggestions

This versatile cake is perfect for a leisurely brunch or as a dessert served with a scoop of vanilla ice cream. It’s also a welcomed addition to any holiday table. Pair it with a hot cup of coffee or tea to enhance the cozy feeling that this dessert brings.

Frequently Asked Questions

Can I make this cake in advance? Absolutely! You can prepare the cake a day in advance and store it in an airtight container. This allows the flavors to meld and develop, making it even more delicious the next day.

What can I use instead of sour cream? Greek yogurt is an excellent substitute for sour cream in this recipe. It provides the same creamy texture and slight tanginess. Ensure you use plain Greek yogurt to avoid any unwanted flavors.

My crumb topping isn’t crumbly. What went wrong? If your crumb topping turns out too soft, it might be due to the butter being too warm or using too much of it. Make sure your butter is cold and cut it into the flour mixture thoroughly to achieve a crumbly texture.

Whether you’re looking for a comforting breakfast treat or a delightful way to end your meal, this pumpkin sour cream coffee cake is sure to become a beloved staple in your baking repertoire. Gather your ingredients, preheat that oven, and enjoy the delightful process of creating this easy, irresistible cake.

Easy Pumpkin Sour Cream Coffee Cake Recipe

This delicious coffee cake features a moist pumpkin batter layered with a tangy sour cream filling, topped with a crunchy cinnamon streusel. Perfect for breakfast or a cozy afternoon snack.

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Course: Breakfast, Dessert

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 12

Calories: 120kcal

Ingredients

 

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• ▢ For the Cake Batter:
• ▢ 1/2 lb 2 sticks unsalted butter, softened
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup packed light brown sugar
• ▢ 2 large eggs
• ▢ 1 cup canned pumpkin purée
• ▢ 3/4 cup sour cream
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1 1/2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground cloves
• ▢ 1/4 teaspoon salt
• ▢ For the Streusel:
• ▢ 1/3 cup packed brown sugar
• ▢ 1/4 cup all-purpose flour
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 3 tablespoons unsalted butter cold and cut into pieces
• ▢ 1/3 cup chopped pecans or walnuts optional

Instructions

• Preheat the Oven:
• Heat oven to 350°F (175°C). Grease and flour an 8x8-inch square baking pan or line it with parchment paper for easy removal.
• Make the Streusel:
• In a small bowl, mix brown sugar, flour, and cinnamon. Cut in the cold butter with a fork or your fingers until the mixture looks like coarse crumbs. Stir in nuts if using. Set aside.
• Cream the Butter & Sugar:
• In a large bowl, beat the softened butter with both sugars until light and fluffy—about 2–3 minutes.
• Add Wet Ingredients:
• Mix in the eggs one at a time. Then stir in pumpkin, sour cream, and vanilla until smooth.
• Mix Dry Ingredients:
• In a separate bowl, whisk together flour, baking powder, baking soda, spices, and salt.
• Combine the Mixtures:
• Gradually add the dry ingredients to the wet, mixing just until combined. Don’t overmix.
• Layer the Cake:
• Pour half the batter into the prepared pan. Sprinkle half the streusel over it. Repeat with remaining batter and top with the rest of the streusel.
• Bake:
• Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
• Cool & Serve:
• Let cool in the pan for at least 20 minutes before slicing. Enjoy warm, or let it cool completely and dust with powdered sugar before serving.

Notes

For an extra-rich coffee cake, add a layer of cream cheese filling.