Easy, delicious seasonal beautiful coffee cake I know you'll enjoy
Prep Time:10 minutesmins
Cook Time:35 minutesmins
Total Time:45 minutesmins
Ingredients
Struesel:
1/2Cbrown sugar
1/4Cflour
1/2Cchopped pecans
1tcinnamon
3Tbuttermelted
Cake:
2Cflour
1tbaking powder
1/2tbaking soda
1/2tsalt
1/2tcinnamon
1/4tginger
1/4tnutmeg
1/2Cbrown sugar
1/2Csugar
1Cpumpkincanned
1/2Cveggie oil
4ozsour cream
2eggs
Glaze:
1/2Cpowdered sugar
2Tmaple syrup
Instructions
Preheat oven to 350. Grease 8x8 square pan with cooking spray.
Streudel:
In a small bowl, combine all of streusel ingredients and set aside.
Cake:
In a large bowl stir together pumpkin oil, sour cream and eggs. Add in all of dry ingredients and stir altogether. Pour half of the batter into baking pan; sprinkle batter with half the streudel. Pour the rest of batter in pan. Top with struesel.
Bake 35-40 minutes until toothpick inserted comes out clean.
While cooling, make frosting: in a small bowl stir together powdered sugar and syrup. Drizzle frosting over warm cake. Enjoy