pumpkin streusel coffee cake

Cake batter:

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon cloves

¼ teaspoon cardamom

½ cup butter, at room temperature

1 cup sugar

2 eggs, at room temperature

1 teaspoon vanilla

1 cup pumpkin puree

½ cup sour cream


n.b. This is a lightly spiced cake. If you like fuller, spicy flavor, I recommend doubling the spice measurements. 


Topping:

½ cup flour

½ cup dark brown sugar

½ teaspoon cinnamon

pinch of salt

6 tablespoons butter, slightly softened, cut into ½-inch pieces

½ cup chopped pecans, optional


For the cake batter:

Preheat oven to 350ºF. Grease an 9x9 square baking pan.


In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.


Using an electric mixer with a paddle attachment, mix together the butter and sugar. Add the eggs and vanilla, mix thoroughly. Add the pumpkin and sour cream and mix.  Add the flour mixture and slowly combine until no traces of flour are left.


Pour in to the prepared baking pan.


For the topping:

In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Add the butter pieces and combine with fork until the mixture resembles coarse crumbs.


Add the topping to the cake and bake for 40-45 minutes.


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