Pumpkin Streusel Coffee Cake


This pumpkin streusel coffee cake has pumpkin pie spice added to it for an autumn flavour. It is topped with a buttery, brown sugar streusel, and a sweet icing.

Start by making the streusel.  In a small bowl combine flour, butter, sugar, cinnamon, and salt. Whisk it together.

Cut in butter with a pastry cutter or a fork. The butter should be pea-sized when done.  Stir in the pecans.

To make the cake, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a medium bowl and set aside.

Combine the butter and both sugars together in a large bowl until the mixture is fluffy. Add the pumpkin puree, sour cream and eggs, and mix until combined.

Pour the dry ingredients into the wet and mix until just combined.  Pour the batter into the prepared pan.

Scatter the streusel evenly over top, and bake for 55 -60 minutes, or until a toothpick inserted in the center of the cake comes out clean.

In a small bowl stir together confectioner's sugar and milk. Drizzle the icing over the cake. Store covered at room temperature until ready to serve.