This is a delightful variation on an American classic.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 10-inch tube cake |
Ingredients
- cooking spray
- 1 tablespoon cinnamon sugar, or as needed
- 1 ½ cups white sugar
- ¾ cup butter, at room temperature
- 3 eggs
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
Instructions
- 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.
- 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
| Calories | 394 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 256 mg |
| Sugars | 34 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe, Mrs Rocha1! I used your recipe as a jumping off point. I love pumpkin, so I was unable to not put pumpkin in my pumpkin spice coffee cake. I substituted 1/2 cup of pumpkin for a small amount of the butter. I used a 1:1 gluten free flour as I was taking it to a friend who cannot have gluten. I did up the pumpkin pie spice from 1 1/2 tsp to 2 tsp. My mama taught me to make pumpkin pie and told me to always add a little extra spice. I like a little more texture, so I added about 1/2 cup finely chopped pecans to the brown sugar, cinnamon. I received positive feedback from all who partook.
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.