Pumpkin Coffeecake with Brown Sugar-Pecan Streusel
Prep time: 
Cook time: 
Total time: 
  • ⅓ cup flour
  • ½ cup light brown sugar
  • 1 tsp ground cinnamon
  • pinch salt
  • 6 tbsp cold butter, cut in pieces
  • 1 cup lightly toasted chopped pecans
  • 1½ cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp grated nutmeg
  • ½ tsp salt
  • ½ cup unsalted butter
  • 1 cup firmly packed brown sugar
  • 2 eggs
  • ½ cup pumpkin puree
  • ½ cup sour cream
  1. Preheat over to 350 degrees F. Butter and flour a 9-inch cake pan.
  2. Make the streusel: In food processor, whir together flour, brown sugar, cinnamon, and salt, then add the cold butter and process until mixture resembles coarse crumbs. Toss in pecans.
  3. Make the batter: Sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a bowl. Set aside.
  4. In a stand mixer fitter with the paddle, beat butter and brown sugar until well combined. beat in eggs one at a time, scraping down sides of bowl as needed. Add pumpkin and sour cream and mix well. Stir in the flour mixture; batter will be quite thick.
  5. Spread half the batter in the prepared pan. Sprinkle half the streusel on top. Spread remaining batter over that, and top with remaining streusel. Bake about 50 minutes, until a toothpick inserted in the center comes out clean.
Recipe by Sprung At Last at http://www.sprungatlast.com/2012/11/pumpkin-coffeecake-with-brown-sugar-pecan-streusel/