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
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