Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or non-stick spray, or line it with parchment paper for easy removal. Set the pan aside while you prepare the mixtures.
- In a medium bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped nuts if you are using them. Place the bowl in the refrigerator to keep the butter cold while you mix the cake batter.
- In a separate large bowl, whisk together the 2 cups of flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large clumps of spice so the flavor distributes evenly throughout the cake.
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed. Continue beating for about 2-3 minutes until the mixture looks light and fluffy. Add the eggs one at a time, beating well after each addition.
- Lower the mixer speed and stir in the pumpkin puree, sour cream, and vanilla extract. The mixture might look slightly curdled at this stage, but do not worry; it will smooth out once you add the dry ingredients.
- Gradually add the dry flour mixture to the wet ingredients. Stir only until just combined. Overmixing will lead to a tough cake. Pour the batter into the prepared baking pan and spread it evenly with a spatula. Sprinkle the chilled streusel topping generously over the top of the batter. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and place the pan on a wire rack. Allow the coffee cake to cool for at least 20 minutes before slicing. This allows the crumb structure to set so it doesn’t fall apart when cut. Serve warm or at room temperature.
- Cook Time: 1 hour 5 minutes