Pumpkin Coffee Cake
 Serves |  Total Time |
|---|---|
| 12 | 30 minutes |
Ingredients - Cake
170 g unsalted butter
100 g granulated sugar
50 g brown sugar
2 large eggs- 240 g pumpkin puree
2 Tbsp sour cream
1.5 tsp vanilla
156 g all-purpose flour- :nutmeg: 2 tsp pumpkin pie spice
0.5 tsp cinnamon
0.75 tsp baking powder
0.75 tsp baking soda- 0.5 tsp salt
Ingredients - Streusel
- 125 g all-purpose flour
- 150 g brown sugar
- 2 Tbsp granulated sugar
- 0.5 tsp salt
- 1.5 tsp cinnamon
- 6 Tbsp unsalted butter
Ingredients - Glaze
- 63 g confectioners' sugar
3 Tsp milk- 0.25 tsp vanilla
Cookware
- 1 9 x 9 baking pan
- 1 parchment paper
- 1 large bowl
- 1 medium-sized bowl
- 1 spatula
- 1 fork
Instructions
Step 1
Preheat oven to 350°F (175°C) and line a 9 x 9 baking pan with parchment paper or lightly grease the pan with baking spray.
Step 2
Combine melted unsalted butter and granulated sugar and brown sugar in a large bowl and stir until well-combined.
Step 3
Add eggs, stir well.
Step 4
Stir in pumpkin puree, sour cream, and vanilla extract until well combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
Step 5
In a separate, medium-sized bowl, whisk together all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
Step 6
Using a spatula, gradually add dry ingredients and wet and stir gently until just combined — do not over-mix!
Step 7
Spread batter evenly into prepared pan. Set aside while you prepare the streusel topping.
Step 8
Prepare the crumble by whisking together all-purpose flour, brown sugar, granulated sugar, salt, and cinnamon.
Step 9
Pour the melted unsalted butter into the mixture and, using a fork, stir until crumbles form.
Step 10
Evenly sprinkle streusel topping over the top of your pumpkin batter.
Step 11
Transfer pan to oven and bake on 350°F (175°C) for 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 12
Allow to cool before adding glaze.
Step 13
If desired, make glaze by whisking together confectioners' sugar and milk. Start with 2 teaspoons of milk and add a third if it isn't thin enough to drizzle. Stir in vanilla extract.
Step 14
Drizzle over cooled pumpkin crumb cake.
Step 15
Cut and serve. Enjoy!
Source