Pumpkin Coffee Cake
For the Streusel-
  • ⅓ Cup of All Purpose Flour
  • ½ cup firmly packed light brown sugar
  • 1 tsp ground cinnamon
  • Pinch of kosher salt
  • 6 Tbs of unsalted butter, cold and cut into small cubes
  • 1 cup lightly toasted Pecans
  • 1 cup ginger snap cookies, crumbled
For the cake
  • 1 ½ cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp freshly grated nutmeg
  • ½ tsp. kosher salt
  • 8Tbs. unsalted butter
  • 1 cup firmly packed light brown sugar
  • 2 eggs
  • ½ cup pumpkin puree
  • ½ sour cream
For the glaze:
  • ½ cup confectioners’ sugar
  • 1 tsp whole milk
  • 1 tsp vanilla
  1. Preheat your oven to 350 degrees Fahrenheit. Prepare a 9 inch springform pan with butter and flour.
  2. Begin, by making the streusel. In a medium bowl mix together the flour, brown sugar, cinnamon and salt. Toss in the crumbled ginger snap cookies as well as the butter cubes. You could either use a pastry cutter or your hands (my favorite tools) to cut in the butter to the flour mixture. Pinch the butter between your fingers until a crumbly mixture forms. Fold in the toasted pecans and set the streusel aside.
  3. To make the cake batter, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Using an electric mixer fitted with the flat paddle attachment cream the butter and brown sugar using the medium high speed setting. I find that room temperature butter will combine with the brown sugar much easier. Beat in the eggs one at a time. Scrape down the sides of the bowl then add the sour cream and pumpkin puree and mix until just combined. With the mixer on low speed gradually add the flour mixture to the bowl. Be careful not to over mix the batter, mix until just combined. The batter will be quite thick too, no worries!
  4. Spread half of the batter along the bottom of your springform pan. Sprinkle half of the Ginger Snap streusel evenly over the cake batter. Dollop the other half of the cake batter over the streusel then using the back of a spoon or offset spatula spread the batter evenly over the streusel layer. Sprinkle the remainder of the streusel over your top cake batter layer. Make sure it’s evenly covered to maximize the flavor! Bake in your preheated oven for about 50 minutes. You will know your cake is done by inserting a toothpick in the center of the cake, if it comes out clean your cake is baked! Allow to cool on a wire rack for about 15 minutes. Remove the sides of the springform pan and GENTLY transfer the cake to the wire rack so it can cool completely.
  5. To make the glaze, mix together the powdered sugar, milk and vanilla till it forms a semi-thick paste. Make sure the cake is completely cooled before attempting. Scoop some of the glaze onto a fork and drizzle over the cake waving it gently back and forth just above the surface of the cake. Repeat until you have used all of the glaze. The glaze will set fairly quickly and then it’s time to dig in!
**Baker’s note: To make toasted pecans is pretty easy. Just preheat the oven to 325 degrees Fahrenheit. Spread the chopped pecans in an even layer on a baking sheet and bake for 10 minutes stirring often. Stay close by because nuts can burn easily when not attended. Pecans will be finished when fragrant and lightly toasted. Allow to cool then incorporate in the streusel as noted above.
Recipe by janie-jean at https://janie-jean.com/2014/10/13/pumpkin-coffee-cake/