Here’s fall baking at its finest. Pumpkin Coffee Cake recipes have a few more steps that take a few minutes more in preparation time. But the extra effort is well worth it! Without a doubt, you will thoroughly enjoy a piece or two of this coffee cake with your morning or afternoon coffee or tea.
From the Kitchen of: Beverly Hicks, Greenwood, S.C.
Did You Know? A lot of people think pumpkin coffee cake ingredients include coffee. They do not.
Pumpkin Coffee Cake Ingredients
Streusel Topping Ingredients:
½ cup butter or margarine melted
1 ¼ cup all-purpose flour
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
Cake Ingredients:
3-level cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt (or less for low-salt diets
1 cup vegetable oil
1 ½ cups light or dark brown sugar, packed
3 large eggs
2 teaspoons vanilla
½ cup sour cream
2 cups canned pumpkin
Glaze Ingredients:
3 Tablespoons heavy cream
1 ½ cups powdered sugar
How to Make Pumpkin Coffee Cake Directions
Preheat oven to 350° F.
Grease a 9″ X 13″ X 2″ baking pan. Lightly flour.
In a medium-sized mixing bowl, put the melted butter, then stir in all other ingredients until smooth. Set aside.
In a medium-sized bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
In a large bowl, mix together oil, brown sugar, eggs, and vanilla until smooth and there are no lumps.
Stir in sour cream, and canned pumpkin until well mixed.
Mix in flour ingredients.
Pour batter into the baking pan and smooth out top.
Sprinkle crumbled streusel over the top of the cake.
Bake in the oven for 35 – 40 minutes.
Test with a toothpick for doneness.
Remove from oven and allow to cool.
Whisk together the glaze ingredients until smooth.
Drizzle glaze over the cooled cake.
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