Pumpkin Spice Coffee Cake

A ribbon of pumpkin pie spice gives this coffee cake its delicious flavor, along with the cinnamon sugar used to coat the pan.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 394 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 tablespoons ground cinnamon
• 3 eggs
• 1 cup sour cream
• cooking spray
• 1 tablespoon cinnamon sugar, or as needed
• 2.5 cups all-purpose flour
• 1.5 cups white sugar
• 0.5 cup brown sugar
• 1.5 teaspoons pumpkin pie spice
• 0.75 cup butter, at room temperature

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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