Description
A moist and tender pumpkin coffee cake with a rich sour cream swirl and a crunchy streusel topping.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9-inch square baking pan.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Cream butter and sugar until light. Beat in eggs, one at a time.
- Mix in pumpkin puree, sour cream, and vanilla.
- Gradually add dry ingredients, mixing just until combined.
- Spread batter into the pan. Bake for 40-45 minutes until a toothpick comes out clean.
- Cool before serving.
Notes
- Use canned or homemade pumpkin puree.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
