As the leaves turn golden and the air grows crisp, there’s nothing quite like indulging in a warm, spiced treat that embodies the essence of fall. This Pumpkin Spice Caramel Coffee Cake is the perfect way to celebrate the season. With moist pumpkin layers, a buttery streusel topping, and a sweet caramel drizzle, it’s the ideal companion for your favorite coffee or as a show-stopping dessert at your next cozy gathering.

Why You’ll Love This Cake

This cake offers layers of flavor and texture that make each bite special. The pumpkin puree ensures the cake remains moist and tender, while cinnamon and nutmeg add a touch of spice. The streusel topping brings a delightful crunch, and the caramel drizzle ties everything together with a rich sweetness.

Ingredients Breakdown

This recipe uses simple, pantry-friendly ingredients that come together to create a cake that tastes as if it took much more effort than it actually does. Here’s a closer look at what you’ll need:

For the Cake:

Pumpkin puree: Adds moistness and that signature fall flavor.
Cinnamon and nutmeg: Essential spices that give the cake its warm, aromatic essence.
Sour cream: Helps the cake stay tender and gives a slight tang that balances the sweetness.
Butter: A classic ingredient for richness and flavor.

For the Streusel Topping:

Brown sugar and cinnamon: These, combined with cold butter, create the crumbly topping we all love.
Pecans: Optional, but they add a lovely crunch and nuttiness to the streusel.

For the Caramel Drizzle:

Caramel sauce: This rich and sweet drizzle adds the finishing touch, making the cake irresistible.

Step-by-Step Instructions

Prepare your pan and preheat the oven. Grease and flour a 9-inch cake pan, or line it with parchment paper to ensure easy removal. Preheat your oven to 350°F (175°C).
Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.
Cream the butter and mix in wet ingredients. In another bowl, beat softened butter until light and fluffy. Add in the pumpkin puree, eggs, vanilla extract, and sour cream. Gradually combine this wet mixture with the dry ingredients.
Make the streusel topping. Using cold butter, brown sugar, cinnamon, and flour, mix with your fingers or a pastry cutter until the texture resembles coarse crumbs. Stir in pecans if you want extra crunch.
Assemble the cake. Pour the pumpkin batter into the prepared pan, smoothing the top. Evenly sprinkle the streusel mixture over the batter.
Bake. Pop the cake in the oven for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Cool and drizzle. After cooling the cake for about 10 minutes in the pan, transfer it to a wire rack. Make the caramel drizzle by mixing powdered sugar, milk, vanilla, and caramel sauce, then drizzle it over the cooled cake before serving.

Serving Suggestions

This Pumpkin Spice Caramel Coffee Cake is best served warm, with a steaming cup of coffee or tea. It’s perfect for brunch, an afternoon snack, or as a dessert for your fall get-togethers. You can even make it ahead of time and store it in an airtight container for up to three days—just drizzle the caramel sauce right before serving for that fresh-from-the-oven feel.

Final Thoughts

Nothing says fall like the comforting aroma of pumpkin and spices wafting through your kitchen. This Pumpkin Spice Caramel Coffee Cake is not only simple to make but also offers that perfect balance of sweetness and spice. Whether you’re enjoying it on a quiet afternoon or sharing it with friends and family, this cake is bound to become a seasonal favorite.

Enjoy the flavors of fall, one delicious bite at a time!

Pumpkin Spice Caramel Coffee Cake

Author: Alice

Print Recipe

Description

Indulge your senses with this delightful Pumpkin Spice Caramel Coffee Cake. Featuring layers of moist pumpkin cake, a crunchy streusel topping, and a luscious caramel drizzle, this cake is perfect for cozy gatherings or as an afternoon treat.

Ingredients

For the Cake:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 cup unsalted butter, softened
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream

For the Streusel Topping:
– 1/2 cup all-purpose flour
– 1/2 cup brown sugar
– 1/3 cup unsalted butter, cold and cubed
– 1 teaspoon ground cinnamon
– 1/2 cup chopped pecans (optional)

For the Caramel Drizzle:
– 1 cup powdered sugar
– 2-3 tablespoons milk
– 1/2 teaspoon vanilla extract
– 2 tablespoons caramel sauce

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, cream the butter until light and fluffy. Beat in the pumpkin puree, eggs, and vanilla extract. Mix in the sour cream until well combined.

4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. In a small bowl, combine the flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped pecans if using.

6. Pour the batter into the prepared cake pan and smooth the top. Sprinkle the streusel topping evenly over the batter.

7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

9. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and caramel sauce to make the caramel drizzle. Drizzle over the cooled cake before serving.