Pumpkin Coffee Cake with Oat Topping

Pumpkin Coffee Cake with Oat Topping – For someone who is new to the pumpkin bandwagon, I sure have been making a lot of pumpkin things this fall. I’ve made pumpkin muffins, pumpkin bread (recipe to come), pumpkin syrup for coffee, pumpkin pancakes, pumpkin cream cheese…the list goes on. Now I can add this delicious pumpkin coffee cake to the list!

I had the webpage for this recipe open on my computer for days and days but ended up being really busy with my grandmother’s 80th birthday (happy birthday, grandma!) and traveling for that. As soon as we got home and unpacked, I made this coffee cake.

This is honestly one of the best cakes that I’ve had in a long, long time. The crumb is impossibly tender, it’s perfectly spiced, and the topping is chewy and sweet. I ate this for both breakfast and dessert. 🙂 I also had every intention of sending a good portion of this to work with James but that just did not happen. I cannot wait to make this again and the first pan isn’t even gone yet!

Pumpkin Coffee Cake with Oat Topping

Pumpkin coffee cake with oat topping

Printable Version

For the topping:¼ cup packed brown sugar

  • ¼ cup granulated sugar
  • ½ tsp. pumpkin pie spice
  • 2 tbsp. cold unsalted butter
  • ½ cup old-fashioned oats

For the cake:½ cup unsalted butter, at room temperature

  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 cup canned pumpkin
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. pumpkin pie spice
  • ¼ tsp. salt

1. Preheat the oven to 325° F and grease a 9×13 cake pan; set aside.

2. To make the topping, combine sugars and pumpkin pie spice in a small bowl. Cut in the butter with a pastry cutter, fork, or your fingers until mixture resembles coarse crumbs. Stir in oats and set aside.

3. In a the bowl of an electric mixer fitted with the paddle attachment cream butter and sugar until light and fluffy, about 3 minutes. Add in eggs one at a time, beating well after each addition and scraping down the bowl as necessary. Beat in the sour cream, pumpkin, and vanilla; mix well.

4. In a medium bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and salt; whisk to combine. Add in slowly and beat on low just until combined.

5. Spread the batter into prepared pan and sprinkle with the topping. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool before cutting. Serve at room temperature or warm.

Slightly adapted from Cassie Craves, originally from All Recipes

Pumpkin Coffee Cake with Oat Topping

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