Pumpkin Coffee Cake with Pecan Streusel
Ingredients
Streusel
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons salted butter, melted
- 1/3 cup chopped pecans (optional)
Cake
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup sour cream, room temperature
- 2 eggs, room temperature
Icing
- 2 oz cream cheese
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1/4 teaspoon cinnamon
Preparation
Preheat oven to 350°F and grease a 9-inch square pan
Combine all streusel ingredients in a small bowl, mixing with a fork until crumbly
In another bowl, combine the sugars, vanilla, pumpkin, oil, sour cream and eggs
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice
Make a well in the center and add the wet ingredients, gently folding until just combined
Spoon the batter into the greased pan and top evenly with streusel
Bake for 45-55 minutes, checking after 40 minutes, until a toothpick inserted in the center comes out clean
Cool completely before icing
Beat cream cheese with powdered sugar, milk, vanilla, and cinnamon until smooth
Drizzle the icing over the cooled cake
Cut into squares and serve
Notes
Serves 9
Perfect for fall breakfast or brunch
