Pumpkin Coffee Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup canned pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brown sugar (for streusel)
• 1/4 cup cold unsalted butter, cubed (for streusel)
• 1/2 cup all-purpose flour (for streusel)
• 1/2 cup powdered sugar (for glaze)
• 1 tablespoon milk (for glaze)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.

2. 2

   In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

3. 3

   In another bowl, combine pumpkin puree, granulated sugar, melted butter, eggs, and sour cream. Mix until smooth.

4. 4

   Gradually fold the wet ingredients into the dry ingredients until just combined. Spread the batter evenly into the prepared pan.

5. 5

   To make the streusel, combine brown sugar, flour, and cold cubed butter. Mix with a fork or fingers until crumbly, then sprinkle evenly over the batter.

6. 6

   Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then mix powdered sugar and milk for the glaze and drizzle over cooled cake.