Pumpkin Coffee Cake with Pecan Streusel

Name: Pumpkin Coffee Cake with Pecan Streusel
Yield: Makes one 9-inch (23-cm) coffee cake; serves 8–10
Ingredients: 1 cup (115 g) chopped pecans, lightly toasted; ½ cup (115 g) sour cream; 1 tsp pure vanilla extract; 1 tsp whole milk; ⅓ cup (40 g) all-purpose flour; ½ cup (120 ml) pumpkin puree; 2 large eggs; ½ cup (115 g) unsalted butter, at room temperature; 1 cup (210 g) firmly packed light brown sugar; 2 tsp baking powder; ½ cup (50 g) powdered sugar, sifted; ½ tsp baking soda; 1½ cups (185 g) all-purpose flour; 1 tsp ground cinnamon; ¼ tsp kosher salt; ½ cup (100 g) firmly packed light brown sugar; 6 tbsp (90 g) unsalted butter, melted; ½ tsp kosher salt; 1 tsp ground ginger; 2 tsp ground cinnamon; ¼ tsp freshly grated nutmeg

Preparation info

Makes one 9-inch (23-cm) coffee cake; serves
8–10

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

The rich flavor of pumpkin and warm spices plus a thick layer of crunchy brown sugar and pecan streusel make this an ideal addition to any holiday or autumn brunch table. If you prefer, omit the pecans or swap them out for lightly toasted walnuts.

Ingredients

For the streusel

⅓ cup (40 g) all-purpose flour
½ cup (100

Brunch
Breakfast
Autumn
Vegetarian
Bread

Method

Preheat the oven to 350°F (180°C). Butter and flour a 9-inch (23-cm) springform pan.