Pumpkin Coffee Cake

Ingredients

• 3 cups (375g) all-purpose flour
• 1 Tbsp pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (180ml) vegetable oil
• 1 & 1/2 cups (300g) lightly packed brown sugar
• 3 large eggs
• 1/2 cup (120ml) sour cream
• 1 & 3/4 oz (15 oz. can) canned pumpkin puree
• 1 & 1/3 cups (166g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1 tsp pumpkin pie spice or ground cinnamon
• 1/2 cup (114g) unsalted butter (melted)
• 1/2 cup powdered sugar
• 1 Tbsp milk or cream

Instructions

1. 1

   Preheat oven to 350F and line a 9x13" pan with parchment paper.

2. 2

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

3. 3

   In a large bowl, whisk together the oil and brown sugar.

4. 4

   Whisk in the eggs, sour cream, and pumpkin puree.

5. 5

   Add the dry ingredients to the wet ingredients and stir until just combined. Spoon the batter into the prepared pan and spread out evenly. Set aside.

6. 6

   Using the same medium bowl, toss together the flour, sugar, and spice for the streusel.

7. 7

   Mix in the melted butter with a fork until combined and crumbly. Sprinkle evenly over cake.

8. 8

   Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.

9. 9

   In a small bowl, whisk together the powdered sugar with the milk or cream until smooth and drizzle over cake before serving.