Pumpkin Sour Cream Coffee Cake With Pecan Streusel
Introduction
Autumn is the season of pumpkin, and this pumpkin sour cream coffee cake with pecan streusel is the perfect treat for those chilly fall mornings. The combination of moist pumpkin cake, tangy sour cream, and crunchy pecan streusel is sure to satisfy your sweet tooth and warm your soul. This recipe is easy to follow and yields impressive results that will impress your family and friends.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the streusel:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold and cubed
- 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23-cm) round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, sour cream, and vanilla, and mix until combined.
4. Gradually stir in the dry ingredients until just combined. Do not overmix.
5. To make the streusel, combine the flour, brown sugar, cinnamon, and salt in a small bowl. Add the cubed butter and use a pastry blender or your fingers to cut the butter into the dry ingredients until crumbly. Stir in the chopped pecans.
6. Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel over the batter. Repeat with the remaining batter and streusel.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Serving Suggestions
This pumpkin sour cream coffee cake with pecan streusel is perfect for breakfast, brunch, or dessert. Serve it warm or at room temperature with a cup of coffee or tea for the ultimate autumn treat.
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cake for up to 2 months. To thaw, simply leave it at room temperature for a few hours or overnight.
Conclusion
This pumpkin sour cream coffee cake with pecan streusel is the ultimate fall treat. Its moist, flavorful cake and crunchy streusel make it a perfect pairing with a warm cup of coffee or tea. It's easy to make and sure to impress your family and friends. So why not try it out today?