What spices are used in this coffee cake?

The cake features ground cinnamon, nutmeg, ginger, and cloves, creating a warm and inviting spice blend.

Can I substitute Greek yogurt for sour cream?

Yes, plain Greek yogurt can replace sour cream to add a slightly tangier flavor without affecting moisture.

Wrap slices tightly and store in an airtight container at room temperature for up to two days or freeze for longer storage.

Absolutely! Adding chopped pecans or walnuts to the streusel topping gives extra crunch and flavor.

A 9x9-inch (23x23 cm) baking pan works best to ensure even baking and proper rise.

A moist, warmly spiced coffee cake featuring real pumpkin and a cinnamon streusel topping—perfect for cozy mornings or autumn gatherings.

This cake has become a fall favorite in my family, bringing us together over comforting flavors and sweet memories.

Streusel Topping: 1/2 cup (100 g) light brown sugar packed, 1/2 cup (65 g) all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 cup (56 g) unsalted butter cold cubed
Cake: 1 3/4 cups (220 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/2 cup (113 g) unsalted butter melted and cooled, 3/4 cup (150 g) granulated sugar, 2 large eggs, 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling), 1/2 cup (120 ml) sour cream or plain Greek yogurt, 1 tsp vanilla extract
Glaze (optional): 1/2 cup (60 g) powdered sugar, 1–2 tbsp milk, 1/4 tsp vanilla extract

Preheat Oven:: Preheat oven to 350°F (175°C) Grease a 9x9-inch (23x23 cm) baking pan or line with parchment paper
Make Streusel:: In a medium bowl combine all streusel ingredients Cut in the butter with a fork or pastry cutter until crumbly Set aside
Combine Dry Ingredients:: In a large bowl whisk together flour baking powder baking soda salt cinnamon ginger nutmeg and cloves
Mix Wet Ingredients:: In another bowl whisk melted butter and sugar until combined Beat in eggs one at a time then mix in pumpkin puree sour cream and vanilla
Combine Batter:: Fold the wet ingredients into the dry ingredients just until combined—do not overmix
Assemble Cake:: Spread the batter evenly in the prepared pan Sprinkle the streusel topping evenly over the batter
Bake:: Bake for 38–42 minutes or until a toothpick inserted into the center comes out clean
Cool:: Cool in the pan on a wire rack for at least 20 minutes
Glaze (Optional):: For the glaze whisk powdered sugar milk and vanilla until smooth Drizzle over cooled cake if desired
Serve:: Slice and serve

This recipe freezes well—wrap individual slices tightly and enjoy later for a quick fall treat with family.

Mixing bowls whisk fork or pastry cutter 9x9-inch (23x23 cm) baking pan spatula measuring cups and spoons

Contains wheat (gluten) eggs milk (dairy) If using nuts in streusel contains tree nuts Always check labels for potential cross-contamination

Calories 285 Total Fat 12 g Carbohydrates 40 g Protein 4 g per serving

Enjoy this pumpkin spice coffee cake with a cup of your favorite autumn beverage for the perfect seasonal treat.

→ What spices are used in this coffee cake?: The cake features ground cinnamon, nutmeg, ginger, and cloves, creating a warm and inviting spice blend.
→ Can I substitute Greek yogurt for sour cream?: Yes, plain Greek yogurt can replace sour cream to add a slightly tangier flavor without affecting moisture.
→ How should I store leftovers?: Wrap slices tightly and store in an airtight container at room temperature for up to two days or freeze for longer storage.
→ Is it possible to add nuts to the topping?: Absolutely! Adding chopped pecans or walnuts to the streusel topping gives extra crunch and flavor.
→ What pan size is recommended for baking?: A 9x9-inch (23x23 cm) baking pan works best to ensure even baking and proper rise.