Description
A moist and flavorful pumpkin coffee cake topped with a crunchy pecan streusel, perfect for autumn mornings or holiday brunches.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cold butter, cubed
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in pumpkin puree, buttermilk, and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Spread batter into prepared pan.
- In a small bowl, combine chopped pecans, brown sugar, 1/4 cup flour, and cold butter cubes. Use your fingers to mix until crumbly. Sprinkle streusel evenly over batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes before serving.
Notes
You can customize the seasonings to taste.