Categories: Breakfast, Coffee Cake
Ingredients
- Crumb Topping:
- 1 cup unsalted butter, room temperature, cut into 1-inch pieces
- 1 1/4 cups packed dark brown sugar
- 1 tablespoon pumpkin pie spice
- 1 1/2 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- Cake:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, room temperature
- 3/4 cup packed dark brown sugar
- 1/2 cup sugar
- 3 large eggs
- 1 1/4 cups buttermilk
- 1 teaspoon vanilla extract
Directions
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Preheat oven to 350°.
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Butter and flour a 13×9 inch baking pan.
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The topping: combine the butter, brown sugar, and pumpkin pie spice in a big bowl.
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With 2 knives, cut in the butter.
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Add in the flour and pecans; using your fingers, blend the flour and butter together to make large crumblike pieces.
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Add in the chocolate chips and quickly work them into the topping.
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The cake: sift the flour, baking powder, baking soda, salt, and pumpkin pie spice onto a large sheet of wax paper.
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In a mixing bowl, beat the butter with an electric mixer on medium speed until light and fluffy.
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Gradually add the sugars, continuing to beat until very light.
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Add the eggs one at a time, beating well after each addition.
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With the mixer on low speed, alternately beat in the flour mixture and the buttermilk, beating until the batter is just mixed.
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Add in the vanilla and mix.
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Spread the batter evenly in the prepared pan.
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Evenly sprinkle with the crumb topping, pressing it gently into the batter.
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Bake 40-45 minutes, or until the top of the cake is firm and the streusel is crisp and bubbling.
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A pick inserted into the center should come out clean.
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Let cool slightly in the pan on a wire rack.
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Serve warm, cut into squares.