Pumpkin Streusel Coffee Cake
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
- ¼ cup unsalted butter, melted
- ½ cup chopped nuts (walnuts or pecans, optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square baking dish.
- Prepare the Streusel Topping:
- In a medium bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix until crumbly. If using, stir in the chopped nuts. Set aside.
- Make the Cake Batter:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Mix in the pumpkin puree, sour cream (or Greek yogurt), and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Assemble the Cake:
- Pour half of the batter into the prepared cake pan and spread it evenly.
- Sprinkle half of the streusel topping over the batter.
- Pour the remaining batter on top and spread it evenly. Finally, sprinkle the remaining streusel topping over the top of the