Pumpkin Coffee Cake Recipe

Ingredients

• Pumpkin Cake:
• 2 cups all purpose flour
• 1 Tbsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1/2 cup unsalted butter (softened)
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup canned pumpkin puree
• Streusel Topping:
• 1/2 cup all purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp pumpkin pie spice or ground cinnamon
• 4 Tbsp cold butter (cubed)
• 1/2 cup chopped pecans
• 1/4 cup English toffee bits (i.e. bits-o-brickle)

Instructions

1. 1

   Preheat oven to 350°F. Spray a 10-inch springform pan or 9x9-inch baking dish with baking spray. Set aside.

2. 2

   To Make the Cake: In a medium bowl use a whisk to sift together flour, pumpkin pie spice, baking powder, baking soda and salt.

3. 3

   In a separate large bowl use an electric mixer to cream together butter, granulated sugar, brown sugar and vanilla. Beat on medium speed until fully combined. Beat in the eggs one at a time stopping to scrape the sides of the bowl as needed.

4. 4

   Add the pumpkin puree, beating until incorporated. Lower the speed of the mixer and gradually add the dry ingredients. Beat just until incorporated.Spread batter into prepared pan.

5. 5

   Streusel Topping: In a small bowl mix together flour, brown sugar and pumpkin pie spice. Use a pastry blender to cut the butter into the streusel until it resembles cornmeal. Add the pecans and toffee bits.

6. 6

   Sprinkle evenly over top of cake. Bake for 35-40 minutes or until a toothpick inserted into the center comes back clean. Let the cake cool in the pan on a wire rack.

7. 7

   Cut into desired size pieces and serve. Store in an airtight container at room temperature 3days or chilled in the refrigerator for up to 4-5 days.

8. 8

   Optional Glaze: 1/2 cup powdered sugar mixed with 1-2 Tbsp heavy cream and a dash of vanilla extract. Stir until smooth then drizzle over the cooled coffee cake.