Empty My Fridge
Pumpkin Coffee Cake is the Perfect Fall Breakfast (Or Snack!)
Ingredientes
- Butter¾ xícara + 6 colheres de sopa
- Sugar10 colheres de sopa + ½ xícara
- Brown sugar1 xícara
- Pumpkin1 colher de sopa + 1 xícara
- Cinnamon · ground2 colheres de chá
- Egg2
- Sour cream2 colheres de sopa
- Vanilla1 ½ colher de chá + ¼
- Flour2 ¼ xícaras
- Baking powder¾ colher de chá
- Baking soda¾ colher de chá
- Salt½ colher de chá
- Milk2–3 colheres de chá
- Streusel Topping
- Glaze
Modo de preparo
- 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.
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