Description
Fall mornings just got cozier! This pumpkin coffee cake with its cinnamon streusel topping pairs perfectly with your favorite latte and crisp autumn air.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 2 large eggs, room temperature
- 1 cup (245g) pumpkin puree
- ⅓ cup (80ml) sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- ¾ cup (94g) all-purpose flour (for streusel)
- ⅓ cup (67g) brown sugar, packed (for streusel)
- ⅓ cup (67g) granulated sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- ¼ teaspoon salt (for streusel)
- 6 tablespoons (85g) unsalted butter, cold and cubed (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper.
- Make the streusel by combining flour, both sugars, cinnamon, and salt in a bowl. Work in cold cubed butter with fingertips until crumbly. Refrigerate while making batter.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat butter and both sugars until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then add pumpkin puree, sour cream, and vanilla extract until combined.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Spread batter evenly in prepared pan and sprinkle with chilled streusel topping.
- Bake for 40-45 minutes or until a toothpick inserted in center comes out with just a few moist crumbs.
- Cool in pan for 15 minutes, then use parchment to lift cake out. Cool completely on a wire rack before slicing.