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Pumpkin Spice Coffee Cake

Serves: Makes 1 (9- by 13-inch) cake

Ingredients:

  • For the streusel:
  • ⅓ cup unbleached all-purpose flour
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 4 ounces (1 stick) cold unsalted butter, cut into small chunks
  • 1 cup chopped pecans

  • Pumpkin cake batter:
  • 1½ cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar
  • ½ cup light brown sugar, tightly packed
  • 5 ounces (1¼ sticks) unsalted butter, more for greasing pan
  • 2 large eggs, room temperature
  • ⅔ cup pumpkin purée
  • ½ cup sour cream
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons confectioners’ sugar, sifted

Procedures:

This autumn inspired coffee cake is made with pumpkin purée, warm spices and buttery streusel, and is a must-have recipe for your seasonal baking repertoire. By using a mini loaf pan, you can bake enough small cakes to gift to family and friends.

Preheat an oven to 350°F. Grease a standard (9 by 13-inch) rectangular cake pan or an eight compartment mini loaf pan.

To prepare streusel: In the bowl of a stand mixer, fitted with a whisk attachment, add all streusel ingredients. Mix on low speed until evenly combined and crumbly. Transfer to a small bowl and chill until needed.

To prepare pumpkin coffee cake: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add sugars and butter. Mix on medium speed until light and fluffy, stopping to scrape down the sides of the bowl with a silicone spatula as needed. Add eggs, one at a time, beating until well combined after each addition. Add pumpkin puree, sour cream and vanilla; mix until smooth. Add the flour mixture in two additions; mixing just until thoroughly incorporated.

Using a silicone spatula, transfer batter into prepared pan and smooth the top. Evenly distribute streusel over the top of the cake; transfer to the oven to bake, until a cake tester or toothpick inserted in the center of the cake comes out clean, about 35 minutes. Transfer the cake to a cooling rack and cool completely.

To serve: Dust coffee cake with confectioners’ sugar and cut into 3-inch squares, serve warm or room temperature.

Recipe developed for Sur La Table’s Cooking Classes

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