Pumpkin Coffee Cake with Crème Fraîche Glaze

It’s been a bit busy again this week. This is kind of why I hate the holiday season. It gets crappy out:

Work is generally bustling or super-busy, with everyone clamoring to get the end-of-year stuff done on time, family obligations start cropping up, and I start wishing that I was independently wealthy so I could escape to someplace warm, with a beach, and some silence. Maybe an alcoholic beverage or two.

In trying to get what I need to get done before the end of the year, I’ve been pulling in some OT–In fact, I worked this morning. And to make things a little more bearable, I took some coffee cake with me:

A Pumpkin Coffee Cake with Crème Fraîche Glaze. One of Jay’s cousins gave us our (my) Bundt pan as a wedding gift, and I don’t use it nearly as much as I should. But I had a cup of pumpkin sitting in the fridge I needed to do something with, so I did what I usually do–Scour the internet for recipes. I found one for the cake, but I wanted something a little fancier for the glaze, so I used this icing recipe from French Revolution and it was perfect.

Yield: 12-16

Pumpkin Coffee Cake with Crème Fraîche Glaze

Pumpkin Coffee Cake with Crème Fraîche Glaze
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • For the Streusel:
  • 1/2 C packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 Tbsp unsalted butter
  • For the Cake:
  • 3 C all-purpose flour
  • 1 Tbsp ground cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 C sugar
  • 1 C (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 1 C pumpkin
  • 1 container (8 oz.) sour cream
  • 2 tsp vanilla extract
  • For the Glaze:
  • 2 Tbsp crème fraîche
  • 2 Tbsp milk
  • 1 C powdered sugar


Preheat the oven to 350° F. Grease and flour a 12-cup Bundt pan. Set aside.

In a small bowl, combine brown sugar, cinnamon and allspice. Cut in the butter until mixture is crumbly.

Whisk the flour, cinnamon, baking soda and salt in medium bowl, and set aside. Beat the sugar and butter in the bowl of a stand mixer until light and fluffy, about 4-5 minutes on medium speed. Add eggs one at a time, beating well after each addition. Add in the pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

Spread half of the batter into the prepared pan. Sprinkle streusel on top of the batter, without letting it touch the sides of the pan. Top with the remaining batter. Make sure the top batter layer touches edges of pan.

Bake for 60 minutes or until a wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on a wire rack. Invert onto wire rack to cool.

While the cake is cooling, whisk together the crème fraîche, milk and powdered sugar in a small bowl or a larger mixing cup. Drizzle over the still-warm cake. Let sit for 5 minutes for the glaze to set up, then serve.


If you're unable to find crème fraîche, you can make your own the night before you need it. For this recipe mix 1 Tbsp of sour cream with 1 Tbsp. of heavy cream, and refrigerate overnight.

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And lest you think I’m just tooting my own horn, I got my boss to eat a slice before we opened, AND convinced him to take a slice home to his wife. That almost never happens!

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4 Replies to “Pumpkin Coffee Cake with Crème Fraîche Glaze”

  1. I don’t think that weather looks crappy, my kid would kill for a morning like that! Course we don’t deal with it every year ! It’s so pretty though and you make it seem so cozy with your cooking,

    • Ugh–You can have it! It’s cold & grey, and depressing. I need sunshine!!! :) Or to share my bambino’s enthusiasm for the snow…He doesn’t have to shovel or drive in it, so he loves it!

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