Pumpkin puree, warm spices, and a cinnamon streusel topping with pecans build the flavors of this fall coffee cake. It’s made from scratch and works beautifully for either a brunch or dessert.12
Preheat your oven to 350°F and cut the butter into tablespoon sized chunks. (If measuring solely by grams, that's 14.2 gram chunks).
Chill the butter while you assemble the rest of the ingredients.
Place the butter, both sugars, baking powder and soda, salt, and spices into the food processor. Add in 5 tablespoons, or 71 grams, of the chilled butter.
Pulse until is forms coarse crumbs.
Dump it into a bowl. Return 2/3 cup of the crumb flour mixture into the food processor and add in the remaining butter, pecans, and oats.
Pulse until it's coarse and crumb-like. Refrigerate while you finish the batter.
In a separate bowl combine the pumpkin, egg, milk, and vanilla. Stir until smooth.
Add the dry ingredients into the wet bowl and fold it together. There will be chunks from the cold butter, and that's good!
Pour into your pan and gently smooth so it's level.
Bake for 40 minutes or until a toothpick comes out clean.
Let cool for 20 minutes before serving. Store on the counter, covered, once cooled.
Notes
*A food processor or blender makes this recipe go really fast, but it's NOT a necessity. You can do this by hand, with a little patience. Use a fork, a pastry blender, or your fingers to work the cold butter into the flour just as the food processor would. You'll need to repeat this to make the crumb topping, and the nuts will need to be chopped by hand first.