Pumpkin Streusel Coffee Cake Pumpkin Streusel Coffee Cake

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

Pumpkin pie spice adds an autumnal flavour to this scrumptious coffee cake.

  • Prep time 15 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 10 servings
  • Credits : Canadian Living Magazine




Preheat oven to 350°F. Mist 9-inch springform pan with cooking spray; line bottom with parchment paper.

Streusel: In bowl, stir together flour, brown sugar, granulated sugar and salt; using fork, mix in butter until moistened. 

Cake: In bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, cinnamon, salt and nutmeg. In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée. Stir in flour mixture, alternating with sour cream, making 3 additions of flour mixture and 2 of sour cream.

Scrape into prepared pan, smoothing top; sprinkle with streusel. Bake until cake tester inserted in centre comes out clean, 55 to 60 minutes. Let cool in pan on rack for 15 minutes. Remove collar from pan; slide directly onto rack. Let cool completely.

Glaze: In bowl, whisk icing sugar with milk, adding more milk if needed, 1/2 tsp at a time, until smooth and consistency of molasses; drizzle over cake. Let stand until set, about 10 minutes. 

Dust with icing sugar (if using).

Test Kitchen Make-Ahead: Store the glazed cake in an airtight container for up to three days.

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 324 mg
  • Sugars 41 g
  • Protein 5 g
  • Calories 426
  • Total fat 17 g
  • Potassium 75 mg
  • Cholesterol 81 mg
  • Saturated fat 10 g
  • Total carbohydrate 64 g


  • Iron 15
  • Folate 26
  • Calcium 15
  • Vitamin A 45
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Baking & Desserts

Pumpkin Streusel Coffee Cake