Pumpkin Coffee Cake is the Perfect Fall Breakfast (Or Snack!)

De Sugar Spun Run · 90 min

Ingredientes

Preparación

1. Preheat the oven to 350°F (175°C). Line a 9x9-inch pan with parchment or grease it well.
2. In a large bowl, stir the melted butter, sugars, pumpkin spice and cinnamon until well combined.
3. Add the eggs and stir well.
4. Stir in the pumpkin puree, sour cream and vanilla, scraping the bowl so everything is fully combined.
5. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
6. Fold the dry ingredients into the wet with a spatula until just combined; do not overmix.
7. Spread the batter evenly in the pan.
8. 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.
9. Bake at 350°F (175°C) for 30 minutes, or until a toothpick in the centre comes out clean. Cool completely.
10. 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.

Resumido del vídeo de Sugar Spun Run. Míralo para los detalles.

Más recetas con

HuevoLecheAzúcar morenoNata agriaCalabaza