This is the best coffee cake I've ever had. The pumpkin spice gives it the perfect flavor, especially in the fall and winter seasons. Goes perfect with your morning cup of coffee. Top with icing or powdered sugar.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 10-inch tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.

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  • Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.

  • Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.

  • Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.

  • Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.

  • Remove from the oven and let cool for 10 minutes before transferring to a plate.

Nutrition Facts

394 calories; protein 4.9g; carbohydrates 57.1g; fat 16.9g; cholesterol 79.9mg; sodium 256.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/17/2019
I made this cake as written subbing Gluten Free All-Purpose Flour and while this it does not have actual pumpkin in the recipe it was still a good "pumpkin spice" coffee cake. There were no complaints in my house. Read More
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