Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

Ingredients

• 1/3 cup all-purpose flour
• 1/2 cup firmly packed light brown sugar
• 1 tsp. ground cinnamon
• Pinch of kosher salt
• 6 Tbs. (3/4 stick) cold unsalted butter, cut into small chunks
• 1 cup chopped pecans, lightly toasted (see note below)
• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp. kosher salt
• 8 Tbs. (1 stick) unsalted butter
• 1 cup firmly packed light brown sugar
• 2 eggs
• 1/2 cup pumpkin puree
• 1/2 cup sour cream
• 1/2 cup confectioners’ sugar, sifted
• 1 tsp. whole milk
• 1 tsp. vanilla extract

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pecans	1 oz (28g / ~19 halves)	196
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Nutmeg	1 tsp ground (2.2g)	12
Vanilla	1 tsp extract (4ml)	12
Cinnamon	1 tsp ground (2.6g)	6
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.