Description
Irresistible Pumpkin Coffee Cake with Creamy Drizzle, perfect for autumn gatherings.
Ingredients
Scale
- For the Streusel:
- 3/4 cup all-purpose flour
- 3/4 cup walnuts, chopped
- 3/4 cup packed light brown sugar
- 1 tsp. pumpkin pie spice
- 6 Tbsp. salted butter, melted
- For the Cake:
- 1 cup unsweetened pumpkin puree (not pie mix)
- 2/3 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 1/2 tsp. vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. kosher salt
- For the Cream Cheese Drizzle:
- 2 oz. cream cheese, cubed
- 3/4 cup powdered sugar
- 1/4 Tbsp. vanilla extract
Instructions
- Prepare the Streusel: In a medium bowl, whisk together the flour, walnuts, brown sugar, and pumpkin pie spice. Stir in the melted butter until combined. Cover and refrigerate for at least 15 minutes.
- Preheat and Prepare the Pan: Preheat your oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper, leaving a 1-inch overhang. Spray the parchment too.
- Mix the Cake Batter: In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, sour cream, granulated sugar, vanilla, and eggs until fully combined. Gradually add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix until just combined.
- Combine the Cake and Streusel: Pour the batter into the prepared pan, smoothing the top. Break the cold streusel into dime-size pieces and sprinkle it evenly over the batter.
- Bake the Cake: Place the cake in the oven and bake until a toothpick inserted in the center comes out with a few moist crumbs, about 40 to 45 minutes. Allow it to cool completely in the pan.
- Make the Cream Cheese Drizzle: In a medium heatproof bowl, microwave the cream cheese until very soft, about 10 to 15 seconds. Whisk in the powdered sugar, vanilla, and 1 tablespoon of water until smooth and creamy.
- Drizzle and Serve: Using the parchment overhang, lift the cake from the pan. Drizzle the cream cheese mixture over the top. Allow it to set for 15 minutes before slicing and serving.
Notes
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week; bring to room temperature before serving.
- Freeze individual slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg