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    Home » Recipes » Dessert » Cakes

    Pumpkin Sour Cream Streusel Coffee Cake

    Published by Melissa on March 29, 2023 | Updated March 29, 2023 | 58 Comments

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    This Pumpkin Bundt Cake is perfect for fall. It's a moist, tender bundt cake with a brown sugar streusel filling that's easy to make! via @barbarabakesThis Pumpkin Bundt Cake is perfect for fall. It's a moist, tender bundt cake with a brown sugar streusel filling that's easy to make! via @barbarabakesThis Pumpkin Bundt Cake is perfect for fall. It's a moist, tender bundt cake with a brown sugar streusel filling that's easy to make! via @barbarabakesThis Pumpkin Bundt Cake is perfect for fall. It's a moist, tender bundt cake with a brown sugar streusel filling that's easy to make! via @barbarabakes

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

    My all time favorite cake is a bundt cake. The cake goes above and beyond because of it’s streusel filling. It could be a close cousin to a coffee cake and a great excuse to eat cake for breakfast!

    Side view of pumpkin cake

    Pumpkin Bundt Cake

    I have heard from some people that making bundt cakes are old school but I declare that they are a classic. Plus, the streusel filling and glaze put a new twist on this long time favorite dessert.

    I am from the camp that you can eat pumpkin flavored ANYTHING all year round. It is just too good to reserve for the fall. 

    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.

    slice of cake with cinnamon middle showing


    Frequently Asked Questions

    How do you know when bundt cake is done cooking?

    Knowing when a bundt cake is done can be a bit tricky so I use these tried and true methods. First, good ol’ toothpick test. When a bundt cake is done the toothpick should come out clean. Second, when the bundt cake is done it will begin pulling away from the edges of the pan. 

    How much batter do I put in the bundt pan?

    Similar to cupcakes, you want to fill the bundt pan about ⅔.

    What is the secret to getting a bundt cake out?

    If you properly prepared your pan with cooking spray and allow the cake to cool in the pan on a wire rack for 30 minutes it will be a cinch to get the cake out. After the cake is fully cooled, simply invert the pan, tap on the bottom of it and the cake should slide gently out. 

    side of cake with dripping icing on blue plate

    How to Store:

    To store your Pumpkin Bundt Cake with Cinnamon Glaze, follow these simple steps:

    1. Allow the cake to cool completely before storing.
    2. Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh and prevent it from drying out.
    3. Store the wrapped cake at room temperature for up to 3 days.
    4. If you need to store the cake for a longer period, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil, and place it in an airtight container or resealable freezer bag. The cake can be stored in the freezer for up to 3 months. When you’re ready to serve it, simply thaw the cake at room temperature for a few hours.
    cake with one slice cut out and slice sitting on white plate with forks

    More Pumpkin Recipes

    • Pumpkin Chocolate Chip Cheesecake Bars
    • Homemade Pumpkin Pie
    • Pumpkin Chocolate Chip Bundt Cake
    • Easy Pumpkin Chocolate Chip Cookies

    If you’ve tried this Pumpkin Bundt Cake recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

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    4.50 from 10 votes

    Pumpkin Sour Cream Bundt Cake

    This Pumpkin Bundt Cake is perfect for fall. It's a moist, tender Bundt cake with a brown sugar streusel filling that's easy to make!
    Prep Time30 minutes mins
    Cook Time50 minutes mins
    Course: Coffee cake
    Keyword: baking, cake, Dessert, food, recipe
    Servings: 8
    Calories: 481kcal
    Author: Melissa Griffiths
    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 cinnamon chips
    • 1 ½ teaspoons shortening do not use butter, margarine, spread or oil

    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. 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.

    Nutrition

    Calories: 481kcal | Carbohydrates: 91g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 490mg | Potassium: 180mg | Fiber: 3g | Sugar: 52g | Vitamin A: 5081IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg
    pin of pumpkin bundt cake with text

     I can’t wait for you to make this Pumpkin Bundt Cake. It is perfectly flavored, moist and looks beautiful too.

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    about us

    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. Suzanne Francus

      September 09, 2015 at 1:33 pm

      Barbara,

      I just popped this in the oven. I am excited that pumpkin season is here again! I found a 3-channel “lasagna” pan and wanted to try it out…so I used it with your recipe for Pumpkin Sour Cream Coffee Cake. As I was mixing the ingredients, it looks as if you left out the Baking Powder addition in the directions. The Baking Powder is listed in ingredients, so I added it with the other dry ingredients. I hope this is correct. (You never know if the listing in the ingredients or the directions is the right way!?)

      I can’t wait until this comes out of the oven and cools! I am planning to share two of the three loaves.

      I found your website while looking for pressure cooker recipes and linked over to here. I LOVE pressure cooking! I am enjoying both of your sites. The Pumpkin Pecan Caramel Cheesecake is in the fridge cooling.

      Thanks,

      Suzanne

      Reply
      • Barbara Schieving

        September 09, 2015 at 1:43 pm

        Hi Suzanne – thanks for the heads up. I’ve updated the recipe directions. How fun to bake it in a 3 channel lasagna pan. You’ll have to post a picture of it on FB and tag me so I can see it. How great that you love baking and pressure cooking too. Hope you enjoy the cheesecake and the cake!

        Reply
    2. Theresa Meehan Currie

      September 30, 2013 at 9:11 am

      I’ve never seen the cinnamon chips anywhere in our stores here. Would making a small batch of glaze with cinnamon work as well?

      Reply
      • Barbara Schieving

        September 30, 2013 at 3:46 pm

        Hi Theresa – yes, you could make a glaze with powdered sugar and cinnamon. The cinnamon chips are a white chocolate chip blended with cinnamon, so you could also try melting some white chocolate with shortening and adding cinnamon. Enjoy!

        Reply
    3. marla

      December 03, 2012 at 5:41 am

      Love this recipe! Will be linking back to this in my upcoming post 🙂

      Reply
    4. Helene Dsouza I Masala Herb

      November 12, 2012 at 8:46 am

      what a pretty bundt cake. The cinnamon drizzle and glaze make it look like an art work. I still wished I could find some pumpkin so I could try your recipe Barbara.

      Reply
    5. Lisa

      November 10, 2012 at 4:35 am

      I can’t even begin to describe to you how amazing this looks! Such a moist crumb and the streusel filling – OMG. it’s absolutely gorgeous with the stripes of cinnamon and vanilla glaze all over the whole bundt. Another winner, Barbara. I’m SO making this!

      Reply
    6. Cheah~No-Frills Recipes

      November 08, 2012 at 1:38 am

      Lovely, like the decor, artistic!

      Reply
    7. Becky @ Project Domestication

      November 07, 2012 at 3:57 pm

      I love bundt cakes! And what a sweet, sweet memory of your mom. 🙂

      Reply
    8. Amy

      November 07, 2012 at 12:31 pm

      What a scrumptious cake to bake. I’m drooling. I love the way to decorate the cake with Cinnamon drizzle and glazing….so beautiful! 🙂

      Reply
    9. Erin @ Texanerin Baking

      November 07, 2012 at 10:16 am

      Oh boy! Beautiful cake. Filling, glaze and drizzle?! Wow. It looks fantastic and I love the idea of pumpkin coffee cake.

      Reply
    10. Susan

      November 07, 2012 at 7:26 am

      This sounds delicious, Barbara! I love how you swirled the glaze on the top. I wish I had a slice with my coffee right now!

      Reply
    11. Jenni

      November 06, 2012 at 7:01 pm

      This coffecake looks so delicious! Love all the flavors you put in there, as well as that gorgeous icing drizzle! Great job! 🙂

      Reply
    12. Sue

      November 06, 2012 at 1:54 pm

      Anything with pumpkin AND sour cream HAS to be good!!! It looks perfectly beautiful!

      Reply
    13. Jamie

      November 06, 2012 at 9:46 am

      Yes, definitely bookmarking this. Your cakes are always the best and every time I visit your blog I want to bake what you have on here! This looks perfect and one of the best pumpkin recipes I’ve seen this season!

      Reply
    14. Katrina @ Warm Vanilla Sugar

      November 06, 2012 at 9:25 am

      This sounds like the perfect snack. Yum!

      Reply
    15. carrian

      November 06, 2012 at 8:48 am

      That looks wonderful!! I love a good coffee cake!

      Reply
    16. Valérie (Franche-Comté)

      November 06, 2012 at 7:51 am

      Hello Barbara, comme elle est belle cette couronne au café, et la décoration, superbe !!Je te souhaite une bonne soirée.

      Valérie.

      Reply
    17. Laura Dembowski

      November 06, 2012 at 6:43 am

      That is a delicious looking cake. The cake itself looks so moist and then that yummy filling and glaze! Perfection 🙂

      Reply
    18. Sarvani (baker in disguise)

      November 06, 2012 at 6:18 am

      what a lovely bundt cake.. just the cake to make at home for friends!! thats why i love baking.. i am hardly a foodie.. i bake because for the occassion it creates.. having friends and family around a table.. simple pleasures!!

      Reply
    19. Angie@Angie's Recipes

      November 06, 2012 at 4:02 am

      This coffee cake looks outstanding!

      Reply
    20. Jess

      November 05, 2012 at 11:00 pm

      My husband was so just saying that he thought I should make a bundt cake – this might be the one! (Although I don’t think I could make that topping look as pretty as yours does.)

      Reply
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