Pumpkin Coffee Cake
For the cinnamon streusel:
2/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into small chunks
For the cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup plain Greek yogurt (I used blueberry greek)
Directions:
1. Preheat an oven to 350°F. Grease a 9-inch springform pan or a 9-inch cake pan with cooking spray. Set aside.
2. To make the streusel, in a bowl, combine the flour, brown sugar,
cinnamon and salt. Add in the butter, using 2 table knives or your
hands, and cut into the dry ingredients until the mixture looks like
coarse crumbs. Set aside.
3. To make the cake batter, in a medium bowl, whisk together the
flour, baking powder, baking soda
and salt. In the bowl of a stand mixer, beat together the butter and
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 in the vanilla extract. Add the pumpkin puree and Greek
yogurt and mix until just combined. Slowly add in the flour mixture. The
batter will be thick.
4. Spread half of the batter in the prepared pan. Sprinkle half of
the streusel over the batter. Spread the remaining batter over the
streusel and top with the remaining streusel. Bake until a toothpick
inserted into the center of the cake comes out clean, about 45 minutes.
