Pumpkin Coffee Cake
A moist, spiced cake with a delicious pumpkin flavor, perfect for breakfast or an afternoon treat, topped with a crunchy streusel for extra texture.
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1/4 cup sour cream
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cubed
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a square baking dish.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until combined. Add the pumpkin puree and sour cream, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
For the streusel topping, combine all the ingredients in a small bowl. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping over the batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 290 kcal | Servings: 8 servings