Description
A moist and flavorful coffee cake infused with pumpkin spice, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin spice
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in pumpkin puree, sour cream, and vanilla.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Store leftovers in an airtight container for up to 3 days.
- Top with whipped cream or a sprinkle of cinnamon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
