Pumpkin Pecan Coffee Cake

Ingredients

• 240 g All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Baking powder
• 3/4 tsp Fine salt
• 2 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1 pinch Ground cloves
• 225 g Pumpkin purée
• 150 g Light brown sugar
• 70 g Granulated sugar
• 2 eggs Large eggs
• 110 g Neutral oil
• 120 g Sour cream
• 2 tsp Vanilla extract
• 100 g All-purpose flour
• 90 g Brown sugar
• 1 1/2 tsp Ground cinnamon
• 1 pinch Salt
• 85 g Cold unsalted butter, cubed
• 90 g Toasted pecans, chopped

Instructions

1. Preheat oven to 350F. Grease and parchment-line a 9x9 pan.
2. Make streusel: combine flour, brown sugar, cinnamon, and salt. Work in cold butter until chunky crumbs form. Fold in pecans. Chill.
3. Whisk dry cake ingredients in a large bowl.
4. Separately whisk pumpkin, sugars, eggs, oil, sour cream, and vanilla.
5. Fold wet into dry just until combined.
6. Spread batter in prepared pan.
7. Scatter streusel evenly across top. Do not compress.
8. Bake approximately 38-45 minutes. Test center for moist crumbs but no wet batter.
9. Cool at least 30 minutes before cutting.

Nutrition

Chef's Notes

Chef's Notes: Toasting the pecans first makes a big difference in flavor. Don't press the streusel down - it should stay loose and chunky for the best texture. Storage: Store covered at room temperature for 2-3 days, or refrigerate for up to 5 days. Scaling: At 0.5x, use an 8x8 pan. At 2x, use a 9x13 pan or two 9x9 pans. Bake time stays the same.

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