Pumpkin Coffee Cake
Filled with autumn spices and flavorful pumpkin, this easy pumpkin coffee cake is a winner for the breakfast table. The streusel topping makes it even better.
Servings: 9
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 2/3 cup brown sugar
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon pure vanilla extract
For the topping
- 2/3 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 4 tablespoons butter melted
Instructions
- Preheat oven to 350°F. Coat a 9x9-inch baking pan with nonstick spray or butter. Set aside.
- In a bowl, combine flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves.2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground ginger, 1/8 teaspoon grated nutmeg, 1/8 teaspoon ground cloves
- In a large bowl, combine pumpkin, brown sugar, sour cream, eggs, and vanilla until mixed and smooth. Add dry ingredients and stir just until fully combined. Spread into prepared pan.1 cup pumpkin puree, 2/3 cup brown sugar, 1/2 cup sour cream, 2 eggs, 1 teaspoon pure vanilla extract
- To make the topping, in a small bowl combine flour, brown sugar, pecans, and cinnamon until evenly mixed. Add melted butter and stir together using a fork, until mixture is crumbly and resembles wet sand.2/3 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup chopped pecans, 1 teaspoon ground cinnamon, 4 tablespoons butter
- Sprinkle topping evenly over the batter. Place pan in the oven and bake for 35-40 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Notes
- The spices in the batter can be swapped for 1 1/2 teaspoons of pumpkin pie spice.
