Pumpkin Coffee Cake


For the streusel:
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1 tsp ground cinnamon
  • 3 tbsp unsalted butter, melted
For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 4 ounces sour cream, at room temperature
  • 2 large eggs, beaten
For the Glaze:
  • 1/2 Cup Powdered Sugar
  • 2 Tbsp Almond or Coconut Milk
  • 2 Tbsp Maple Syrup
  • 1/4 Tsp Vanilla Extract


  1. Remove Sour Cream from the Fridge so it gets to room temperature
  2. Preheat the oven to 350°F. Grease bottom of 8×8 pan with coconut oil.
  3. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
  4. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs.
  5. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
  6. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
  7. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean and then remove from oven.
  8. Make the glaze by combining all glaze ingredients and microwave for 20 seconds if desired (just to warm) and drizzle over the cake.
  9. Cut into squares and keep covered at room temperature for 4-5 days.

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