Pumpkin Spice Coffee Cake
Description
A ribbon of pumpkin pie spice gives this coffee cake its delicious flavor, along with the cinnamon sugar used to coat the pan.
Ingredients
•
cooking spray
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1 tablespoon cinnamon sugar, or as needed
•
1 1/2 cups white sugar
•
3/4 cup butter, at room temperature
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3 eggs
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1 1/2 teaspoons pumpkin pie spice
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1 teaspoon vanilla extract
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2 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 cup sour cream
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1/2 cup brown sugar
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2 tablespoons ground cinnamon
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
2
Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
3
Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
4
Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
5
Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
6
Remove from the oven and let cool for 10 minutes before transferring to a plate.