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