Just to give you a bit of a backstory: my husband loves coffee cake. As much as he claims that he's not a dessert guy, he can't seem to get enough of the sweet stuff for breakfast. Every weekend, we walk over to our favorite local coffee shoppe to grab some morning joe, and he almost always gets a slice of their delicious sour cream coffee cake. Knowing how much he loves the stuff, I decided to finally try out a sour cream coffee cake recipe for myself. After a little bit of research, I came up with a delicious, nearly perfect recipe that rivals his favorite from the coffee shoppe.
Keeping with the "I love all things pumpkin" theme, I recently experimented with creating a seasonal version that we could enjoy during this time of year (or all year long!). The pumpkin spice version of our favorite sour cream coffee cake is pretty similar to the original recipe that I created, but it's a little bit healthier. It substitutes most of the butter in the original recipe with pumpkin puree, which is a great replacement for fat when you're baking. The result is a yummy, moist, pumpkin spice piece of perfection (that still tastes buttery and rich!).
One of my favorite parts of this recipe is definitely the crumble on top. It gives you a little bit of texture and bursts of cinnamon in every bite!
(And if walnuts aren't your thing, don't worry. You can just replace them with extra butter and a little more sugar.)
Pumpkin Spice Coffee Cake Ingredients
Cake:
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup sour cream
- 2 TBSP canola oil
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1 1/2 cup cake flour
- 1 TBSP pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Filling/Crumble:
- 1/2 cup walnut pieces
- 1/4 cup flour
- 3 TBSP cold butter
- 2 TBSP brown sugar
- 1 tsp cinnamon
- 1/8 tsp salt
Pumpkin Spice Coffee Cake Recipe
Pre-heat oven to 350 degrees. In a large bowl, whisk together pumpkin, eggs, sour cream, oil and vanilla extract until smooth. Add in sugar and stir well. In another bowl, whisk together the cake flour, pumpkin pie spice, baking powder, baking soda and salt. Slowly pour the flour mixture into the bowl with the wet ingredients. Stir with a wooden spoon until you have a smooth, thick batter. Set aside.
Combine all of the ingredients for the crumble/filling into a food processor. Pulse for about a minute, until all ingredients are incorporated and crumbly. Coat a loaf pan liberally with nonstick spray and dust with flour. Pour 1/2 of the batter into the pan and cover with 1/2 of the crumble mixture. Pour the remaining batter on top of that, followed by the remaining crumble mixture. Place in the oven and bake for 42-45 minutes, or until cooked all the way through. (This recipe was developed at high altitude, so cooking times may vary by a few minutes.) Cut into slices and store leftover coffee cake in an airtight container.
Nutritional information for 1 serving (12 servings total): Calories: 225, Fat: 12g, Carbs: 27g Fiber: 2g, Protein 5g
