There’s nothing quite like the aroma of a freshly baked coffee cake wafting through your home on a crisp autumn morning. This Pumpkin Sour Cream Coffee Cake Recipe combines the warm spices of fall with the rich tanginess of sour cream to create an incredibly moist and flavorful treat that’s perfect for breakfast, brunch, or any time you need a cozy pick-me-up.
Why This Recipe Is Special
This isn’t your ordinary coffee cake. The addition of pumpkin and sour cream creates an exceptionally moist crumb, while the generous streusel topping provides a delightful crunch. Whether you’re hosting a fall brunch or looking for the perfect accompaniment to your morning coffee, this cake delivers both comfort and sophistication.
Ingredients for Pumpkin Sour Cream Coffee Cake Recipe
The Streusel Topping:
- 1 cup all-purpose flour
- 2/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup cold butter, cubed
- 1 cup chopped pecans
The Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup sour cream, room temperature
The Vanilla Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
How to Make Pumpkin Sour Cream Coffee Cake Recipe
Prepare the Streusel:
- In a medium bowl, combine flour, brown sugar, cinnamon, and nutmeg
- Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs
- Stir in chopped pecans
- Refrigerate while preparing the cake batter
Make the Cake:
- Preheat oven to 350°F (175°C)
- Grease and flour a 9×13-inch baking pan or a 10-inch tube pan
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt
- Set aside
- Prepare Wet Ingredients:
- In a large bowl, cream butter and sugar until light and fluffy (about 3-4 minutes)
- Beat in eggs one at a time
- Add vanilla extract
- Mix in pumpkin puree until well combined
- Stir in sour cream until just blended
- Combine:
- Gradually fold dry ingredients into wet ingredients
- Mix until just combined (don’t overmix)
- Assembly:
- Pour half the batter into prepared pan
- Sprinkle with half the streusel mixture
- Add remaining batter
- Top with remaining streusel
- Bake:
- For 9×13 pan: 45-50 minutes
- For tube pan: 50-55 minutes
- Until a toothpick inserted comes out clean
Optional Glaze:
- Whisk together powdered sugar, milk, and vanilla until smooth
- Drizzle over cooled cake
Pro Tips for Perfect Results
- Room Temperature Ingredients: Ensure eggs and sour cream are at room temperature for better incorporation
- Don’t Overmix: Mix just until ingredients are combined to ensure a tender crumb
- Test for Doneness: Insert a toothpick in the center – it should come out with a few moist crumbs but no wet batter
- Cooling Time: Let cake cool in pan for 15 minutes before removing or cutting
Storage Tips
- Room Temperature: Up to 3 days in an airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months (wrap well in plastic wrap and foil)
Variations of Pumpkin Sour Cream Coffee Cake Recipe
- Cream Cheese Swirl: Add a cream cheese swirl layer in the middle
- Apple Addition: Fold in 1 cup of diced apples
- Chocolate Chip: Add 1 cup of mini chocolate chips to the batter
- Gluten-Free: Use your favorite cup-for-cup gluten-free flour blend
- Extra Spice: Add 1/2 teaspoon cardamom for more complex flavor
Nutritional Information
(Per serving, based on 12 servings)
- Calories: 485
- Protein: 6g
- Carbohydrates: 58g
- Fat: 27g
- Fiber: 2g
- Sugar: 32g
Perfect for Special Occasions
This Pumpkin Sour Cream Coffee Cake is ideal for:
- Fall brunches
- Thanksgiving breakfast
- Holiday gift-giving
- Office potlucks
- Weekend family breakfasts
Serving Suggestions
Serve this coffee cake:
- Warm with butter
- With a scoop of vanilla ice cream
- Alongside hot apple cider
- With fresh whipped cream
- Paired with your favorite coffee or tea
Troubleshooting Tips
Why did my cake sink in the middle? A: This can happen if the oven door is opened too soon. Wait until at least 30 minutes into baking before checking.
My streusel melted into the cake. What went wrong? A: The butter in your streusel might have been too warm. Make sure to use cold butter and refrigerate the streusel while preparing the batter.
Can I use Greek yogurt instead of sour cream? A: Yes! Full-fat Greek yogurt makes an excellent substitute.