pumpkin spice coffee cake

Fall in Southern California isn’t exactly what you would expect. Today is November 14th and it’s supposed to be 80 degrees outside! If I could have any season last all year long, it would definitely be summer, so don’t get me wrong…I’m more than pleased. BUT at the same exact time, all I want to do is wear a beanie and my black jeans with a cozy scarf.

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I also want to eat all things squash, pumpkin, and apple. This week I made a few recipes to satisfy my cravings, but today I am sharing the easiest and best for hospitality.

Pumpkin Spice Coffee Cake with Streusel Topping. YUM.PSCC 2

Honestly YUM really inspired me, so I made their recipe and tweaked it just a bit. I also brought it to my Church Community Group the other night and everyone really loved it. It’s not overly sweet so it works for breakfast or dessert! It goes so well with a cup of coffee (shocker) or black tea. I also really liked that it got me into the fall season, even if the weather is not matching up quite yet.

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Ingredients for Cake:

  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons of ground cinnamon
  • 1 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • 1/2 teaspoon of kosher salt
  • 1 stick of unsalted butter, softened
  • 1 cup of firmly packed brown sugar
  • 2 large eggs
  • 1/2 cup of pumpkin puree
  • 3/4 cup of sour cream

Ingredients for Streusel:

  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/8 teaspoon of kosher salt
  • 5 tablespoons of unsalted butter, melted
  • 3/4 cups of all-purpose flour

Directions

  1. Preheat your oven to 350 degrees F. Grease a 9 inch bread pan and line with parchment paper.
  2. Start by making the cake. Sift the first 7 dry ingredients together in a bowl and mix well. Set aside.
  3. In the bowl of a stand mixer, using the paddle attachment, cream together the butter and brown sugar.  Beat in the eggs, one at a time.
  4. Mix in the pumpkin puree and sour cream until well combined. Make sure the mixture is incorporating well and scrape down the sides of the bowl if needed.
  5. Slowly incorporate the flour mixture on the lowest speed until well combined.
  6. In a separate bowl, make the streusel. Mix the sugar, flour, spices, and salt in a bowl. Pour the melted butter over the sugar mixture. Combine the melted butter and sugar mixture with your hands.
  7.  When it is well combined, you will be able to pack it tightly into the bottom of the bowl. Then crumble it into pieces over the top of the cake batter.
  8. Bake your coffee cake for 50 minutes. Insert a toothpick and if it comes out clean, it’s done. ENJOY!

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Bring this delicious coffee cake to your next fall party, girls night, to the office, or even Thanksgiving! You will get all kinds of compliments. How sweet is that!

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I hope you have a splendid fall and enjoy this coffee cake time and time again. I know my family will.

xo sarah

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2 thoughts on “pumpkin spice coffee cake

  1. Pingback: our full life: week forty-six | this abundant life

  2. Pingback: resolution day recipes | this abundant life

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