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    Home » Recipes » Breakfast » Coffee cake

    Pumpkin Sour Cream Streusel Coffee Cake

    Published by Melissa on September 23, 2018 | Updated June 10, 2022 | 58 Comments

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    Pinterest Pumpkin Sour Cream Coffee Cake via @barbarabakes

    This Pumpkin Sour Cream Streusel Coffee Cake is perfect for fall. It’s a moist, tender bundt cake with a brown sugar streusel filling, the warm flavors of fall, and a subtle pumpkin flavor.

    This Pumpkin Sour Cream Streusel Coffee Cake is perfect for fall.

     

    Melissa, I Was Born to Cook, in addition to being a great cook, also loves to bake. In fact she admits to having an addiction for bundt cakes which she bakes in the wonderful bundt pan she “borrowed” from her mom and dad.

    My favorite cake is a bundt cake, so how could I resist making the luscious pumpkin bundt cake Melissa posted last fall. She called this a bundt cake, but with it’s streusel filling, it seemed more like a coffee cake to me and a perfect excuse to eat cake for breakfast. 

    a slice of Pumpkin Sour Cream Coffee Cake on a white plate with a fork

    The bundt recipe she used is from Very Best Baking and it’s very similar to my Pumpkin Chocolate Chip Bread recipe that we love. So I decided to combine the two so the recipe would work well at my altitude. I also added a cinnamon drizzle made with melted cinnamon chips and a melted white chocolate chips.

    a collage of Pumpkin Sour Cream Streusel Coffee Cake

    Update: I recently made the recipe again and took new pictures. The cinnamon chips can be difficult to find, so this time, I made a Cinnamon Caramel Glaze to drizzle on top of the Pumpkin Sour Cream Coffee Cake.

    The glaze is super easy to make using a little caramel ice cream topping and some ground cinnamon. I topped the glaze with crushed sliced almonds, but I think next time I’ll try some toasted pecans.

    This Pumpkin Sour Cream Coffee Cake is perfect for fall. It's a moist, tender bundt cake with a brown sugar streusel filling and the warm flavors of fall.

    Baking this cake reminded me of my mom. When she was baking with brown sugar she would put a little clump of brown sugar in my mouth. I still can’t resist looking in the bag to see if there’s a little clump of sugar I can pop in my mouth. My daughter says she has memories of me doing the same thing except I used a spoon. Guess my brown sugar isn’t as clumpy as mom’s.

    Baking together is a great way to create memories. I hope you’ll bake this cake for/with someone you love.

    Featured image of Pumpkin Sour Cream Streusel Coffee Cake
    Print Recipe Pin Recipe Rate this Recipe
    4.50 from 10 votes

    Pumpkin Sour Cream Streusel Coffee Cake

    Course: Coffee cake
    Servings: 6 - 8 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    Streusel filling

    • ½ cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon pumpkin pie spice*
    • 1 tablespoon unsalted butter melted

    Cake

    • 3 cups all-purpose flour
    • 1 teaspoon pumpkin pie spice*
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon salt
    • 2 cups granulated sugar
    • 1 cup 2 sticks unsalted butter, softened
    • 3 large eggs
    • 1 cup pure pumpkin puree
    • 1 cup sour cream I used light
    • 2 teaspoons pure vanilla extract

    Cinnamon drizzle

    • ⅔ cup chips
    • 1 ½ teaspoons shortening do not use butter, margarine, spread or oil

    Cinnamon Caramel Glaze

    • 3 tablespoons caramel ice cream topping
    • 2 tablespoons unsalted butter
    • 2 tablespoons milk
    • ¼ teaspoon ground cinnamon
    • 1 cup powdered sugar

    Instructions

    • Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. (I used cooking spray with flour.)
    • Combine streusel ingredients in a small bowl. Mix until mixture is crumbly. Set aside.
    • Combine flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a bowl. Beat sugar and butter in mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each one. Add pumpkin, sour cream and vanilla, and mix well. Gradually beat in flour mixture.
    • Spoon half of batter into pan. Sprinkle streusel over batter, keeping it in the middle of the pan (don't allow it to touch sides). Top with remaining batter. Make sure batter layer touches edges of pan (batter will be thick!).
    • Bake for 50-60 minutes or until toothpick comes out of middle of cake clean. Cool for 30 minutes in pan on wire rack. Invert onto rack to cool completely.
    • Melt cinnamon chips and shortening in microwave on high for 1 minute; stir until chips are melted and mixture is smooth. (Or, mix together glaze ingredients until smooth.) Drizzle over cooled cake.

    Notes

    *Pumpkin Pie Spice substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

    More pumpkin recipes you might like:

    Pumpkin Chocolate Chip Cheesecake Bars, Barbara Bakes
    Pumpkin Chocolate Chip Cookies, Barbara Bakes
    Halloween Pumpkin Brownies, Barbara Bakes
    Pumpkin Brown Butter Cookie Bars, Wine & Glue
    Pumpkin Cream Cheese Muffins, The Food Charlatan

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Lynn

      January 07, 2022 at 8:36 am

      Very good  , but I think it could use less sugar .. it’s way too sweet. I thought of using half the sugar to one cup , but followed the recipe  I instead just to see  how it would turn out …. I am definitely going to try again and cut the sugar in half . 

      Reply
      • Barbara Schieving

        January 07, 2022 at 8:43 am

        Thanks Lynn – glad you enjoyed it. Definitely change it up to suit your tastes.

        Reply
    2. Harti

      January 12, 2020 at 6:53 pm

      Every cakes recipe from you so wonderful I tried 2-3 different cakes all of them #1 the best I am going to try this pumpkin  coffee cake thank you so much Miss Barbara 

      Reply
      • Barbara Schieving

        January 12, 2020 at 8:24 pm

        That’s so nice – thanks Harti!

        Reply
    3. Stephanie Walls-Benbow

      August 09, 2019 at 12:51 pm

      Hi Barbara, Can I use sweet potatoes instead of pumpkin??

      Reply
      • Barbara Schieving

        August 09, 2019 at 4:31 pm

        I haven’t tried it, but I think it should work well. Let me know if you try it Stephanie.

        Reply
    4. Verna A.

      October 04, 2018 at 7:31 pm

      I made this today, and my whole family LOVED it! Didn’t have caramel ice cream topping, but caramel apple dip worked just fine for the glaze.

      Reply
      • Barbara Schieving

        October 05, 2018 at 6:35 am

        Thanks Verna – glad to hear it was a big hit! Caramel apple dip sounds like a perfect way to top it.

        Reply
    5. Lorraine @ N

      September 28, 2018 at 12:15 am

      I love the look of that hidden layer in the middle! 😀 xxx

      Reply
    6. Kate

      September 27, 2018 at 11:18 am

      Can you please tell me whether you use salted or unsalted butter for the cake and the glaze? thanks

      Reply
      • Barbara Schieving

        September 27, 2018 at 12:03 pm

        Hi Kate – I always bake with unsalted butter. Enjoy!

        Reply
    7. Laurie Campbell

      August 26, 2016 at 3:52 pm

      Hi Barbara! If I want to bake this in my 6 qt DUO Instant Pot, could I halve the recipe, since it’s for a 12 cup bundt pan and my small bundt pan for the IP is a 6 cup?

      Reply
      • Barbara Schieving

        August 26, 2016 at 5:16 pm

        Hi Laurie – yes I would halve the recipe to use in the Instant Pot. Let me know how it goes 🙂

        Reply
    8. Gelliescent

      December 17, 2015 at 3:36 pm

      I love your recipes.

      Reply
      • Barbara Schieving

        December 17, 2015 at 6:39 pm

        Thanks! I love your comment 🙂

        Reply
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