This Pumpkin Spice Coffee Cake is the perfect breakfast or dessert for Fall. Pair it with your favorite cup of Pumpkin Spice Coffee and you'll be in PSL heaven.
Start by preparing the crumble topping. Preheat oven to 350 degrees and spray a 9in springform pan and line the bottom with parchment paper and spray with pam baking spray
Using a medium bowl, whisk together the dry ingredients until combined
Using a fork, mix in the melted butter until a crumbly consistency and set aside.
Now let's make the coffee cake. Using a large bowl, cream together the butter and sugar until light and fluffy
Beat in the eggs, one at a time until combined
Beat in the vanilla, pumpkin and sour cream until combined
Using a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt
Alternate and gradually mix in the butter and milk until combined and smooth
Pour the batter into the springform pan and sprinkle the crumble on top in a even layer
Bake in the oven for 40-50 minutes or until a toothpick comes out clean
Serve warm or cooled with a pumpkin spice latte! Enjoy!
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.