PUMPKIN SPICE COFFEE CAKE

Pumpkin Spice Coffee Cake is the perfect treat for fall, combining the warm, cozy flavors of pumpkin and cinnamon with a buttery, crumbly streusel topping. The cake is moist, lightly spiced, and makes for a delicious breakfast, afternoon snack, or dessert. Serve it with a hot cup of coffee or tea, and enjoy the essence of autumn in every bite.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the vanilla extract and pumpkin puree. Mix until well combined.
4. Add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.
5. Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped nuts (if using).
6. Assemble the cake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping generously over the cake batter.
7. Bake: Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the cake loosely with foil during the last 10 minutes of baking.
8. Cool and serve: Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving.

This Pumpkin Spice Coffee Cake is moist, spiced with warm fall flavors, and topped with a crumbly streusel that adds the perfect touch of sweetness. Enjoy with your favorite coffee or tea!