This Pumpkin Coffee Cake shines with warm fall spices and a simple streusel topping. Delicious with whipped cream as a dessert, it also works nicely as a breakfast coffee cake.
Prep Time: 10 mins
CALORIES: 281 kcal
- All-purpose flour - Baking soda - Baking powder - Salt - Ground cinnamon - Ground nutmeg - Ground ginger - Ground cloves - Pumpkin puree - Egg - Unsalted butter
cook time: 32 mins
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices, and set aside.
In a large bowl, whisk together the wet ingredients (pumpkin, egg, melted butter, sour cream and vanilla extract). Add the brown sugar and granulated sugar and mix well.
Add the dry ingredients and whisk just until the ingredients are incorporated, and no flour is visible. The batter will be thick. Pour the batter into the 9×13-inch pan and spread evenly.
Add the remaining flour, brown sugar, melted butter, and cinnamon to a small bowl. Sprinkle the streusel over the cake batter and press the crumbs gently into the batter.