Welcome to the ultimate guide for creating the most unforgettable **Pumpkin Sour Cream Coffee Cake**! This exquisite dessert is a true celebration of fall flavors, combining a remarkably **moist and tender crumb** with a luscious layer of spiced pumpkin filling and a irresistible buttery streusel topping. The magic behind its enduring softness and distinct flavor lies in the addition of sour cream, ensuring that each slice remains perfectly delectable for days. Imagine a cake that embodies all the comforting warmth of the season, infused with rich buttery notes, a satisfying sugary crunch, and hints of aromatic cinnamon.
Crafted with readily available ingredients and requiring less than 30 minutes of active preparation, this coffee cake is destined to become your signature bake for all your autumn gatherings. Whether you’re seeking a show-stopping dessert for a special occasion, a delightful accompaniment to your morning coffee, or simply a comforting treat to enjoy any day, this sour cream pumpkin coffee cake is the answer. Its unique blend of textures and tastes will undoubtedly impress your family and friends, making every bite a memorable experience.
Understanding Coffee Cake: More Than Just a Name
Despite its name, traditional coffee cake, including this wonderful pumpkin sour cream version, typically contains no actual coffee. The term “coffee cake” refers to a cake that is commonly served *with* coffee, usually for breakfast, brunch, or an afternoon snack. It’s renowned for its simplicity, delightful moistness, and a characteristic streusel or crumble-like topping. While some modern interpretations might incorporate coffee into the batter for flavor, the classic American-style coffee cake is generally a sour cream-based pound cake, often layered with cinnamon sugar and streusel.
Our recipe elevates this classic by featuring a rich, **spiced pumpkin layer** instead of the usual cinnamon sugar. This seasonal twist not only adds depth of flavor but also creates a beautiful visual contrast within the cake layers. It’s a perfect example of how a familiar concept can be reinvented to capture the essence of autumn.
If you are specifically craving a coffee-flavored cake, you might explore other recipes like a traditional Coffee Walnut Cake, which explicitly includes coffee in its ingredients.
Why This Pumpkin Sour Cream Coffee Cake Will Be Your New Fall Favorite
This isn’t just any pumpkin cake; it’s a testament to simple ingredients yielding extraordinary results. The star ingredient, sour cream, works wonders, reacting with the baking powder to create an incredibly light and airy texture. Beyond its leavening properties, sour cream also imparts a subtle tang that perfectly balances the sweetness of the pumpkin and the richness of the streusel. This makes for a cake that is not only moist but also stays fresh and tender for an extended period, ensuring you can savor its goodness over several days.
The harmonious combination of a tender cake, creamy spiced pumpkin filling, and a crunchy, buttery streusel topping makes this cake a textural masterpiece. Each bite offers a symphony of flavors: the earthy sweetness of pumpkin, the comforting warmth of cinnamon, and the irresistible richness of butter. It’s a versatile bake, perfect for a cozy morning with a cup of tea, a festive holiday dessert, or a delightful addition to any autumn gathering.
Ingredients for Your Perfect Pumpkin Coffee Cake
Creating this spectacular pumpkin coffee cake is surprisingly simple, taking around 20 minutes of active prep time. You won’t need any unusual or specialized items; only common kitchen staples are required to bring this delicious recipe to life.
- For the Coffee Cake Batter: You will need unsalted butter, caster sugar (which can be substituted with granulated sugar), large eggs, a dash of vanilla extract for aroma, plain or all-purpose flour, baking powder for lift, a pinch of salt to balance the flavors, and, of course, the star ingredient: sour cream, which guarantees an exceptionally moist crumb.
- For the Spiced Pumpkin Filling: Gather your pumpkin puree (not pumpkin pie filling, which is pre-spiced and sweetened), ground cinnamon (or pumpkin pie spice for a more complex flavor profile), and soft light brown sugar for sweetness and moisture.
- For the Buttery Streusel Topping: The crunchy topping requires unsalted butter, plain flour, caster sugar (or granulated sugar), and a touch of salt to enhance the butteriness.
- Optional Cinnamon Glaze (To Serve): For an extra touch of indulgence, consider a simple cinnamon glaze made from icing sugar (powdered sugar), a small amount of milk, and ground cinnamon. This adds another layer of flavor and a beautiful finish.
For a complete list of exact measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this post.
Step-by-Step Instructions for Baking Perfection
The beauty of this recipe lies in its straightforward method and simple ingredients, making it a true delight to bake and an even greater pleasure to eat. In approximately 1 hour and 20 minutes, including prep and bake time, you’ll have a stunning cake ready to impress your guests and satisfy your cravings.
1. Prepare the Streusel Topping
Begin by preparing the streusel topping. While some bakers prefer cold or softened butter, a melted butter approach ensures a consistently crumbly texture. Combine all the dry ingredients (flour, sugar, salt) in a medium bowl. Pour the melted butter over the mixture and, using a fork, mix until a coarse, breadcrumb-like texture forms, with a mix of small and larger clumps. This variety in size contributes to a more interesting texture after baking. Place the bowl in the freezer while you prepare the cake batter; chilling the streusel helps it maintain its shape and prevents it from melting too quickly in the oven, ensuring a crisp topping.
2. Mix the Pumpkin Filling
In a separate small bowl, combine the pumpkin puree, ground cinnamon (or pumpkin spice), and brown sugar. Mix thoroughly until well combined and smooth. Set this aside, ready for layering.
Pro Tip for Streusel: Aim for a good variety of crumb sizes in your streusel – from fine sand-like bits to small, pebble-sized clusters. Avoid creating overly large lumps, as these might not bake through evenly or could cause the topping to sink.
3. Craft the Sour Cream Cake Batter
Now, it’s time to prepare the star of the show: the incredibly moist sour cream cake batter. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and caster sugar until the mixture is light, pale, and fluffy (this usually takes about 3-4 minutes). Incorporate the eggs one at a time, beating well after each addition to ensure they are fully emulsified into the butter and sugar mixture. Stir in the vanilla extract.
In a separate medium bowl, whisk together the dry ingredients: plain flour, baking powder, and salt. With the mixer running on low speed, gradually add the dry ingredients to the wet mixture in three alternating additions with the sour cream. Always begin and end with a portion of the flour mixture. This method ensures that the batter remains smooth and well-combined without becoming overmixed, resulting in a tender crumb. By the end, you should have a thick, fluffy, and perfectly smooth cake batter.
4. Assemble the Cake Layers
Grease your chosen baking tin and line it with baking paper, making sure to leave ample overhang on the longer sides for easy removal later. Transfer approximately two-thirds of the prepared cake batter into the lined baking tin. Use a spatula or the back of a spoon to gently spread the batter into an even, consistent layer across the bottom of the pan.
Baking Tip: An ice cream scoop or cookie dough scoop can be incredibly useful for portioning the cake batter, helping you to divide it more evenly between the layers and ensuring a balanced cake.
Next, spoon the pumpkin filling over the first layer of cake batter. Gently spread it out into an even layer, being careful not to disturb the batter underneath. The pumpkin layer doesn’t need to be perfectly smooth; a rustic spread is perfectly fine.
Now, carefully transfer the remaining one-third of the cake batter on top of the pumpkin layer. Use an offset spatula or the back of a spoon to gently spread it, aiming to cover as much of the pumpkin filling as possible. Don’t worry if a few small gaps remain; the batter will naturally spread and expand as the cake bakes, covering any exposed areas.
5. Bake to Golden Perfection
Finally, retrieve the chilled streusel topping from the freezer and sprinkle it evenly over the top of the cake. If any large clumps have formed, gently break them apart with your fingers before sprinkling. Place the assembled cake into your preheated oven and bake for approximately 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake (avoiding the pumpkin layer if possible) comes out clean. The top should be golden brown and the streusel beautifully crisp.
Mastering the Streusel: Tips for a Perfect Crumb Topping
Achieving the perfect streusel topping is crucial for any coffee cake, and it can sometimes be a bit tricky. When testing this recipe, I initially encountered issues with the streusel melting into a flat, greasy mess due to an incorrect butter ratio. The key to a delightfully crumbly and crisp streusel lies in finding the right balance of butter, flour, and sugar.
A classic German streusel recipe often suggests a 1:1:2 ratio – one part sugar, one part butter, and two parts flour. However, through experimentation, I’ve found that a slightly different ratio of **1:1:1.5** (sugar:butter:flour) yields the best results for this specific cake, offering a lovely crispness without being too dry. Feel free to adjust this slightly to match your preference: if you desire a more crisp, sand-like texture, increase the flour and sugar slightly. For a chunkier, more pronounced crumble, you might adjust the butter amount or how you incorporate it.
Every baker develops their preferred method for streusel. While I typically melt my butter before combining it with the dry ingredients, you can also achieve excellent results by using cold butter, cut into cubes, and rubbing it into the flour and sugar mixture with your fingertips until crumbs form. Alternatively, softened butter can be creamed with the dry ingredients. The method you choose can subtly influence the final texture of your streusel.
Key Streusel Success Factors:
- Sugar Choice: For the best texture and flavor, use white caster (superfine) sugar, granulated sugar, or light brown sugar. These sugars melt and caramelize beautifully, contributing to the streusel’s crispness.
- Avoid Leavening Agents: Never add baking powder or baking soda to your streusel topping. These are for cake batter, not for creating a crumbly topping.
- Chill Before Baking: This is a critical step! Always place your streusel in the freezer for 10-15 minutes before sprinkling it over the cake and baking. Chilling the butter ensures it stays firm and melts slowly in the oven, preventing it from turning into a greasy puddle and helping the streusel maintain its distinct crumbly structure.
Customizing Your Pumpkin Coffee Cake: Substitutions and Variations
While this pumpkin sour cream coffee cake is truly delightful as is, its versatility allows for numerous creative adjustments to suit your dietary needs or flavor preferences. This section offers ideas to make the recipe your own.
Dietary Adaptations:
- Vegan Option: To transform this into a vegan pumpkin coffee cake, you can adapt the cake and streusel components using plant-based alternatives. This would typically involve swapping butter for a dairy-free butter stick, eggs for flax eggs or a commercial egg replacer, and sour cream for a plant-based sour cream or full-fat coconut cream. The pumpkin filling itself is naturally vegan. Many excellent vegan coffee cake recipes exist online that can serve as a guide for these substitutions.
- Gluten-Free Version: For a gluten-free alternative, you can replace the plain flour in both the cake batter and the streusel with a high-quality gluten-free all-purpose flour blend (one that includes xanthan gum for structure). Ensure all other ingredients are also certified gluten-free. As with vegan baking, dedicated gluten-free coffee cake recipes can offer specific guidance on flour blends and adjustments.
Flavor & Texture Enhancements:
- Add Nuts: For an extra layer of flavor and crunch, incorporate about half a cup of chopped pecans or walnuts into either the streusel topping or directly into the cake batter. These nuts pair beautifully with pumpkin and cinnamon.
- Spice It Up: Feel free to experiment with your favorite warming spices. Beyond cinnamon, consider adding a pinch of nutmeg, ground ginger, cloves, or cardamom to the cake batter, the pumpkin filling, or even the streusel for a more complex spice profile. A ready-made pumpkin pie spice blend can also be used.
- Cinnamon Glaze: A simple cinnamon glaze provides a perfect finish. To make it, combine approximately 100 grams of icing sugar (powdered sugar) with half a teaspoon of ground cinnamon and enough milk (start with 1 tablespoon and add more drop by drop) to achieve a smooth, drizzly consistency. Drizzle it over the cooled cake before serving.
- Classic Cinnamon Sugar Filling: If you prefer a more traditional coffee cake experience, you can swap the pumpkin filling for a classic cinnamon sugar layer. Mix about 130 grams of soft brown sugar with 2 teaspoons of ground cinnamon and sprinkle this mixture over the first layer of cake batter.
- Sour Cream Alternatives: If sour cream isn’t available, full-fat Greek yogurt or buttermilk can serve as excellent substitutes. While the texture might be subtly different, both will contribute to a wonderfully moist and tender crumb. You could even try making your own homemade sour cream for the freshest taste!
- Pumpkin Puree Variations: I use store-bought pumpkin puree (often found in the baking aisle). Ensure you are using pure pumpkin puree, not pumpkin pie filling, which is already spiced and sweetened. If you have fresh pumpkin, you can easily make your own pumpkin puree at home. For leftover pumpkin puree, consider making pumpkin chocolate chip cookies or pumpkin oatmeal cookies.
- Coffee Cake Inspired Treats: If you adore the flavors of coffee cake, consider exploring other formats, like coffee cake cookies. These capture the essence of the cake in a bite-sized, portable treat.
Essential Equipment for Baking Success
To create this generously sized pumpkin coffee cake, you’ll need a baking tin with a bit of depth. The recipe yields a substantial cake, perfect for sharing. I recommend a rectangular baking tin measuring approximately **23 x 33cm (9 x 13 inches)**. A sturdy metal pan is ideal for even heat distribution, but a glass or ceramic dish of similar dimensions and at least 4cm (1.5 inches) deep will also work well.
When preparing your baking tin, always line it with baking paper (parchment paper), ensuring there’s a generous overhang on the longer sides. This simple trick acts as a sling, making it incredibly easy to lift the baked cake out of the tin without any sticking or damage. This is especially helpful for such a moist and tender cake.
Alternatively, you could use a **Bundt tin** with a capacity of at least 2 liters (approximately 10-12 cups). If opting for a Bundt pan, remember to adjust the baking time by adding an extra 10-15 minutes, as the shape affects heat penetration. Another excellent option is a **25cm (10-inch) wide, deep, round loose-bottom or springform baking pan**, which also facilitates easy removal and presentation.
Beyond the pan, a hand-held electric mixer or a freestanding mixer with a paddle attachment will make creaming butter and sugar and mixing the batter much easier. You’ll also need a few mixing bowls for combining ingredients and a spatula for spreading the batter.
Storage and Serving Suggestions
One of the many appealing qualities of this pumpkin sour cream coffee cake is its remarkable ability to stay moist and delicious for days after baking. This makes it an ideal make-ahead dessert for busy weeks or upcoming events.
To store any leftovers, place the cake in an airtight container and keep it at room temperature for up to 4 days. While the streusel topping might soften slightly over time due to the cake’s moisture, its flavor will remain utterly delicious, and the cake itself will retain its tender crumb.
This pumpkin coffee cake also freezes exceptionally well, allowing you to enjoy slices whenever a craving strikes. To freeze, wrap individual slices tightly in a double layer of cling film or reusable kitchen wrap, then place them in a freezer-friendly bag or container. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw the slices at room temperature for 2-3 hours.
My favorite way to savor this cake is while it’s still warm, perhaps straight from the oven or gently reheated. You can easily warm individual slices in the microwave for a few seconds or pop them into a warm oven for a couple of minutes to revive that freshly baked aroma and texture. Serve it simply with a hot cup of coffee or tea, or elevate it with a dollop of whipped cream or a scoop of vanilla ice cream.
Pro Tip for the Best Baking Results
For consistently superb results with this pumpkin sour cream coffee cake, and indeed with most baking recipes, always ensure that all your refrigerated ingredients – specifically butter, eggs, and sour cream – are brought to room temperature before you begin mixing. This seemingly small detail has a significant impact on the final texture of your cake.
Room temperature ingredients emulsify much more effectively, meaning they combine smoothly and evenly. Cold butter, for instance, won’t cream properly with sugar, resulting in a dense batter. Similarly, cold eggs can cause a batter to curdle, affecting its texture. By allowing these ingredients to come to room temperature (typically about 40 minutes out of the fridge, or 10-15 minutes in a warm kitchen or climate), you create a uniform temperature in your mixture. This leads to a smoother, fluffier batter that bakes more evenly and yields a beautifully tender, light, and consistent crumb. Plan ahead to ensure your ingredients are perfectly prepared for baking success.
If you’ve had the pleasure of trying this Pumpkin Sour Cream Coffee Cake or any other recipe from our collection, we’d love to hear from you! Please feel free to leave a comment or rating below to share your experience. Your feedback is invaluable and helps our community of bakers. Don’t forget to save this recipe for later by bookmarking it or pinning any of the beautiful photos above!
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Pumpkin Sour Cream Coffee Cake
Delicious coffee cake with super moist and tender crumb, a layer of spiced pumpkin, and buttery streusel on top.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Course: Dessert
- Cuisine: British
- Keyword: coffee cake, pumpkin coffee cake, sour cream cake, sour cream coffee cake
- Servings: 12 people
- Calories: 541kcal
- Author: Anna Wierzbinska
Equipment
- 23 x 33cm (9 x 13in) baking tin
- baking paper
- hand-held electric mixer or freestanding mixer with the paddle attachment
- mixing bowls
Ingredients
For the streusel topping:
- 125 g unsalted butter, plus extra for greasing the tin
- 185 g plain flour
- 125 g caster sugar
- ½ teaspoon salt
For the pumpkin filling:
- 425 g pumpkin puree
- 3 tablespoon soft light brown sugar
- 2 teaspoon ground cinnamon
For the cake:
- 175 g unsalted butter softened
- 300 g caster sugar
- 315 g plain flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 180 ml sour cream
Metric – US Customary
Instructions
- Preheat the oven to 180°C (170°C fan). Grease the baking tin and line it with baking paper, leaving plenty of overhang on longer sides. Set aside.
For the streusel topping:
- Melt the butter in a small saucepan over a medium heat. In a medium bowl, mix together the flour, sugar, and salt. Pour the melted butter over the mixture and, using a fork, mix to combine until you have a mixture that resembles the texture of wet sand and there is a selection of small and big crumbs and clumps. Place the bowl in the freezer while you prepare the cake.
For the pumpkin filling:
- Place all of the ingredients in a small bowl and mix to combine. Set aside until needed.
For the cake:
- In a bowl of an electric mixer, cream the softened butter and sugar together until pale and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and mix to combine. In a medium bowl, mix together the dry ingredients: the flour, baking powder, and salt. With the mixer running on low speed, add the flour in 3 additions, alternating with sour cream. Make sure you begin and end with the flour. You should have thick, fluffy, and smooth batter at the end.
- Transfer roughly about â…” of the cake batter into the prepared baking tin and spread an even layer using a spatula or the back of a spoon. Next, add spoonfuls of pumpkin filling on top of the cake batter, and spread it gently. Spoon out the remaining cake batter on top, and gently spread it, trying to cover all of the pumpkin filling. Don’t worry too much if a few gaps remain, just try to cover as much of the filling as possible.
- Remove the streusel topping from the freezer and sprinkle it all over the top of the cake in an even layer. If you have any really big clumps or clusters of streusel, try to break them with your fingers. Transfer the cake into the preheated oven and bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and allow the cake to cool for about 20-30 minutes before lifting it from the tin using the overhang baking paper. Slice the cake into 12-16 pieces and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Video
Notes
- If no sour cream is available, use the same amount of full-fat Greek yogurt.
- Store the cake in an airtight container at room temperature for up to 4 days. It will stay moist for days, but the streusel topping will lose its crunch with time and will become softer.
- To freeze, wrap individual slices of cake in a double layer of clingfilm or reusable kitchen wrap, and place in a freezer-friendly bag. Freeze for up to 3 months. Thaw at room temperature for 2-3 hours.
- To make cinnamon glaze (optional), combine 100g of icing sugar with ½ teaspoon of ground cinnamon and about 1 tablespoon of milk and mix until you have a runny consistency, suitable for drizzling.
Nutrition
Serving: 150g | Calories: 541kcal | Carbohydrates: 74g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 433mg | Potassium: 169mg | Fiber: 2g | Sugar: 40g | Vitamin A: 6299IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg
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