Description
A moist and flavorful coffee cake infused with pumpkin spice and topped with a delicious cinnamon honey butter.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1/4 cup honey
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix in pumpkin puree and sour cream.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- While cake cools, mix honey and cinnamon to make the butter topping.
- Serve warm with cinnamon honey butter.
Notes
- Use room-temperature ingredients for best results.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American