Delicious Pumpkin Coffee Cake (Print version)

Moist pumpkin coffee cake with a buttery cinnamon streusel and vanilla glaze, perfect for fall mornings or dessert.

# Ingredients:

For the cake

01 - 2 cups (240 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons pumpkin pie spice
06 - 1/2 cup (115 g) unsalted butter, softened
07 - 1/2 cup (100 g) granulated sugar
08 - 1/2 cup (100 g) light brown sugar, packed
09 - 2 large eggs, room temperature
10 - 1 cup (245 g) pumpkin puree (not pie filling)
11 - 1/2 cup (120 g) full-fat sour cream
12 - 1 teaspoon vanilla extract

For the streusel

13 - 3/4 cup (90 g) all-purpose flour
14 - 1/2 cup (100 g) light brown sugar, packed
15 - 1 teaspoon ground cinnamon
16 - 1/4 teaspoon salt
17 - 6 tablespoons (85 g) cold unsalted butter, cubed
18 - 1/2 cup (55 g) chopped pecans (optional)

For the glaze (optional)

19 - 1 cup (120 g) powdered sugar
20 - 2 tablespoons whole milk
21 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Whisk together the flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold butter with a fork or pastry cutter until crumbly with pea-sized clumps. Stir in the pecans if using, then refrigerate while you prepare the batter.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
03 - In a large bowl, beat the softened butter with the granulated and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape the bowl as needed.
04 - Beat in the eggs one at a time, followed by the pumpkin puree, sour cream, and vanilla extract. The mixture may look slightly curdled, which is normal.
05 - Add the dry ingredients in two batches, mixing on low speed until just combined. Do not overmix. The batter will be thick.
06 - Spread half the batter into a greased and parchment-lined 9x13-inch pan. Sprinkle with half the streusel. Spread the remaining batter on top, then finish with the remaining streusel. Bake at 350°F (175°C) for 45-55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
07 - Cool the cake in the pan for at least 20 minutes. Whisk together the glaze ingredients and drizzle over the cooled cake before slicing.

# Good to know:

01 - Best served at room temperature or slightly warm.
02 - Add glaze only to slices you plan to eat immediately for best texture.

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