Pumpkin Sour Cream Coffee Cake

Cake Ingredients:

• 2 cup of AP flour

• 1 tsp baking powder

• 1/2 tsp of baking soda

• 1/2 tsp of salt

• 2 tsp of ground cinnamon

• 1/4 tsp of ground ginger

• 1/4 tsp of ground nutmeg

• 1/2 cup of white sugar

• 1/2 cup of brown sugar

• 1 cup of pureed pumplin

• 2 eggs

• 1/2 cup of olive oil

• 1/2 cup of sour cream

• 1 tsp of vanilla extract

Crumb Topping Ingredients:

• 4 tbsp of butter; melted and cooled slightly

• 1/3 cup of flour

• 1/2 cup of brown sugar

• 1/2 tsp of ground cinnamon

• 1/2 cup of chopped pecans

Preheat your oven to 350F and prepare a 9x9 cake pan with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg. Create a hole in your dry ingredients and add in the which sugar, brown sugar, pumpkin, eggs, olive oil, sour cream and vanilla extract.

Mix your cake batter together until smooth.

In a small bowl, combine the melted butter, flour, brown sugar, cinnamon and pecans. You will want this mixture to be well mixed so there are no pockets of dry flour but still is a bit lumpy and not a smooth paste.

Pour your cake batter into your prepared cake pan and top evenly with your crumb topping.

Bake for about 50 minutes to 1 hour.