Pumpkin Coffee Cake

Recipe and Photography by Karen Gerard

Serves 8

½ cup (1 stick) butter (at room temp)

1 cup granulated sugar

2 large eggs

1½ cups all purpose flour

1 teaspoon baking soda

1 tsp cinnamon

½ tsp nutmeg

1 teaspoon salt

1 cup pumpkin puree

½ cup sour cream

1 teaspoon vanilla

Streusel: 1/3 cup granulated sugar

3 tbsp packed dark brown sugar

½ tsp. ground cinnamon

¼ tsp. salt

1/3 cup all-purpose flour

1/3 cup cold unsalted butter, cubed

  1. Preheat the oven to 350F and grease and line a loaf pan with parchment paper.
  2. Cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, and beat to incorporate.
  3. Combine the dry ingredients and mix in until just combined.
  4. Combine all the wet ingredients and then mix in.
  5. Pulse the streusel ingredients just until it comes together if pinched between your fingers.
  6. Pour the batter into the prepared pan and top with the streusel.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let your loaf rest in the pan for at 10-15 minutes, then pull out using the paper and cool on a rack.
  8. Drizzle with a mixture of powdered sugar mixed with just a small amount of milk until it’s able to be drizzled.