Empty My Fridge
Pumpkin Coffee Cake is the Perfect Fall Breakfast (Or Snack!)
Ingredients
- Butter¾ cups + 6 tbsp
- Sugar10 tbsp + ½ cups
- Brown sugar1 cup
- Pumpkin1 tbsp + 1 cup
- Cinnamon · ground2 tsp
- Egg2
- Sour cream2 tbsp
- Vanilla1 ½ tsp + ¼
- Flour2 ¼ cups
- Baking powder¾ tsp
- Baking soda¾ tsp
- Salt½ tsp
- Milk2–3 tsp
- Streusel Topping
- Glaze
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch pan with parchment or grease it well.
- In a large bowl, stir the melted butter, sugars, pumpkin spice and cinnamon until well combined.
- Add the eggs and stir well.
- Stir in the pumpkin puree, sour cream and vanilla, scraping the bowl so everything is fully combined.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt.
- Fold the dry ingredients into the wet with a spatula until just combined; do not overmix.
- Spread the batter evenly in the pan.
- For the streusel, whisk flour, sugars and cinnamon, pour in the melted butter and stir with a fork until crumbs form. Sprinkle evenly over the batter.
- Bake at 350°F (175°C) for 30 minutes, or until a toothpick in the centre comes out clean. Cool completely.
- For the optional glaze, whisk powdered sugar with 2 teaspoons milk, adding more milk only if needed to drizzle, then stir in the vanilla. Drizzle over the cooled cake and serve.
Summarized from Sugar Spun Run's video. Watch it for the details.
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