Pumpkin Coffee Cake with Brown Sugar Streusel and Icing
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 teaspoon 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 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoon milk
- 1/4 teaspoon cinnamon
Preparation
Preheat oven to 350℉, and grease a 9” 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. Cake is ready when a toothpick inserted into the middle comes out clean. Cool completely before icing
In a small bowl beat the cream cheese with powdered sugar, milk, vanilla, and cinnamon until smooth. Drizzle over cake. Cut into squares and enjoy
Tips
This cake is perfect for make-ahead breakfasts
