I love fall baking. This cake is made with pumpkin puree and lots of spices. I also added in sour cream to add a bit more flavor and moistness to the coffee cake.

Adding streusel kicks it up a notch and tastes so delicious. This recipe will satisfy your cravings for fall while also making your kitchen smell amazing. Hands down scrumptious!

Ingredients

For the streusel:

• 1/2 cup light brown sugar
• 1/4 cup all-purpose flour
• 1/2 cup finely chopped pecans
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 4 ounces sour cream, at room temperature
• ¼ cup applesauce
• 2 large eggs

Directions

1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

1. In a small bowl, combine all the streusel ingredients with a fork until crumbly.

Make the cake:

1. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar.
2. In a small bowl, stir together the pumpkin puree, oil, sour cream, applesauce, and eggs. Mix well.
3. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the top. Sprinkle with the remaining streusel.
4. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Happy Baking