Pumpkin Coffee Cake
An irresistible coffee cake made with real pumpkin and kissed with the warm flavours of pumpkin spice. The crunchy streusel topping makes it!
Equipment
- 2 Mixing bowls
- Whisk
- Spatula
- 9 inch baking pan round or square
- Parchment Paper
Ingredients
CAKE
- 2 cups all purpose flour 240g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger ground
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil or canola oil
- ½ cup sour cream or yogurt, or milk
- 1½ teaspoons vanilla
STREUSEL TOPPING
- ¾ cup brown sugar
- ½ cup all purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon ginger ground
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ¼ cup butter
Instructions
FOR THE CAKE
- Preheat oven to 350℉/177℃. Grease a 9 inch round cake pan (or square) and line the bottom with parchment paper.
- In a small bowl, combine all purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
- *PLEASE HAVE ALL INGREDIENTS AT ROOM TEMPERATURE* In a medium bowl whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, sour cream and vanilla until smooth.
- Using a rubber spatula, add dry mixture into pumpkin mixture in 2 stages. Fold it in until barely combined. Do not over mix. Spread batter into prepared pan and smooth top evenly.
- Sprinkle evenly with streusel topping, patting lightly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool at least 1 hour before serving.
FOR THE STREUSEL TOPPING
- In a small bowl combine brown sugar, all purpose flour, cinnamon, ginger, nutmeg, cloves and salt.
- Using a pastry blender or your fingers, cut butter into the dry mixture until well incorporated and crumbly. The mixture should resemble wet sand.