Pumpkin Coffee Cake with Maple Pecan Crumble
Ingredients
Pumpkin Coffee Cake
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 tsp vanilla
Maple Pecan Crumble
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/3 cup chopped pecans
- 2/3 Tbsp maple syrup
Instructions
Prepare Coffee Cake Batter
- Preheat oven to 350°F, grease a 9"x9" square pan
- In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs, pumpkin puree, sour cream and vanilla. Mix until smooth.
- Gently add dry ingredients, mixing until just incorporated.
- Pour batter into prepared pan.
Prepare Maple Pecan Crumble and Bake
- Mix together flour, oats and brown sugar in a bowl
- Using a pastry blender, or a large fork, mix butter into dry ingredients. Use the prongs of the fork or pastry blender to break the butter into smaller pieces. When you are done blending the butter in with the dry ingredients, it should look like coarse crumbs.
- Sprinkle the crumble mixture over the pumpkin coffee cake batter in an even layer.
- Sprinkle the chopped pecans over the crumble mixture. Then, drizzle the maple syrup over the top of everything.
- Bake your coffee cake for 55-60 minutes, or until a knife inserted in the middle comes out clean. Try to use a knife and not a toothpick, as a toothpick may come out clean while the cake is still not cooked all the way