Pumpkin Coffee Cake
Ingredients
Streusel
-
⅓
cup
granulated sugar
-
⅓
cup
all-purpose flour
-
⅓
cup
finely chopped walnuts
-
1
teaspoon
ground cinnamon
-
⅛
teaspoon
ground nutmeg
-
⅛
teaspoon
ground ginger
-
pinch
ground allspice
-
⅛
teaspoon
kosher salt
-
3
tablespoons
unsalted butter, cubed
Filling
-
⅓
cup
brown sugar, lightly packed
-
1 ½
teaspoons
instant espresso powder
-
½
teaspoon
cinnamon
-
⅛
teaspoon
ground nutmeg
-
⅛
teaspoon
ground ginger
-
pinch
allspice
-
¼
teaspoon
kosher salt
Cake
-
1 ¾
cups
all-purpose flour
-
1
cup
granulated sugar
-
1 ½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1 ½
teaspoons
ground cinnamon
-
½
teaspoon
ground nutmeg
-
½
teaspoon
ground ginger
-
⅛
teaspoon
allspice
-
¾
teaspoon
kosher salt
-
1
cup
pumpkin puree
-
½
cup
sour cream
-
¼
cup
neutral oil
-
¼
cup
unsalted butter, melted and cooled
-
2
large
eggs
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare an 8x8-inch baking pan.
- Make the streusel by mixing sugar, flour, walnuts, spices, and butter until crumbly, then chill.
- Prepare the filling by combining brown sugar, espresso powder, spices, and salt.
- In a bowl, whisk together the dry ingredients for the cake.
- In another bowl, mix the wet ingredients until combined, then add the dry ingredients and mix gently.
- Pour half of the batter into the pan, sprinkle the filling, then add the remaining batter on top.
- Sprinkle the chilled streusel over the top and bake for 45 to 50 minutes.
- Let cool, then slice and serve.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
21g
Total carbohydrates
32g
Total protein
12g
Sodium
4mg
Cholesterol
23mg
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