2 cups all-purpose flour
1 cup pumpkin puree
1 cup sugar
1/2 cup sour cream
2 large eggs
1 tsp baking powder
1 tsp cinnamon
1/2 cup butter
1/2 cup brown sugar (for streusel)
Substitution options: Whole wheat flour, coconut sugar, yogurt, flax eggs, etc.
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and baking soda. Set aside.
In another large bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-5 minutes using an electric mixer.
Incorporate the eggs one at a time, mixing well after each addition. Then, add the sour cream and pumpkin puree, blending until smooth.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix.
In a small bowl, combine the ingredients for the streusel. Use your fingers to mix until crumbly.
Pour the batter into your prepared baking dish, spreading it evenly.
Sprinkle the prepared streusel topping generously over the top of the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Slice, serve, and enjoy!
