Pumpkin Coffeecake with Pecan Streusel

Uh…YUM! Who doesn’t love a bit of pumpkin in their cake?! I know I do. When I bought a tin of pureed pumpkin a little while ago to make pumpkin pie, I had leftovers. I wasn’t sure what to make but when I saw this recipe for a pumpkin coffeecake with pecan streusel I knew I had to give it a red-hot go! It’s got a lot of steps but it’s super easy!

What you’ll need:

{For the streusel}
1/3 cup flour
1/2 cup brown sugar
1 tsp cinnamon
Pinch of salt
85g cold butter
1 cup chopped pecans
{For the batter}
1 & 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/4 ground nutmeg
1/2 tsp salt
110g butter
1 cup brown sugar
2 eggs
1/2 cup pumpkin puree
1/2 cup sour cream
{For the glaze}
1/2 cup icing sugar
1 tsp milk
1 tsp vanilla extract

First of all, preheat the oven to 180 degrees Celsius & butter & flour a 9-inch cake pan. Then to make the streusel, blitz the flour, brown sugar, cinnamon, butter & salt. Keep on blending until the mixture looks like coarse crumbs. Then stir in the pecans. Set aside.

To make the batter, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg & salt. With an electric mixer, beat together the butter & brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin puree & sour cream & mix with the spatula. Stir in the flour mixture. The batter will be quite thick.

Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel & spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the centre of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack & let cool for about 15 minutes. Remove the sides from the pan & slide the cake onto the rack.

To make the glaze, in a small bowl, whisk together the confectioners’ sugar, milk & vanilla. Drizzle over the top of the cake. Cut into thick wedges & enjoy!