🎃 pumpkin swirl coffee cake

Ingredients

Pecan Streusel

1 cup packed brown sugar

¾ cup all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

¼ teaspoon kosher salt

⅓ cup butter

1 cup chopped pecans

Cake Batter

¾ cup unsalted butter softened

1 cup sugar

4 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1½ teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon kosher salt

1½ cup sour cream

Pumpkin Swirl

1 can (15 ounces) pumpkin puree

1 egg

⅓ cup sugar

1 teaspoon pumpkin pie spice

½ teaspoon cinnamon

Instructions

Begin by preheating your oven to 325°F. Spray a 9×13-inch pan with baking spray. Set aside.

For the streusel, combine the brown sugar, flour, pumpkin pie spice, cinnamon, and salt in a small ball. Cut in the butter until the mixture is crumbly. Stir in the pecans. Set aside. together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, ensuring you mix well after each addition. Stir in the vanilla extract.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this flour mixture to the butter mixture, alternating with the sour cream.

Divide the batter in half. Spread one half into the prepared baking dish.

In another medium bowl, whisk together the pumpkin puree, egg, sugar, pumpkin pie spice, and cinnamon. Spread this mixture evenly over the batter in the baking dish, then sprinkle half of the streusel on top. Layer with the remaining batter and then sprinkle with the remaining streusel.

Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Allow to cool. This coffee cake can be served warm or at room temperature.

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