By daily 
Pumpkin Streusel Coffee Cake
Ingredients:
For the Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
¼ tsp ground cloves
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree
¼ cup sour cream
1 tsp vanilla extract
For the Streusel:
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar
1 tsp cinnamon
¼ cup unsalted butter, melted
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the pumpkin puree, sour cream, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared baking pan and spread it evenly.
2. Make the Streusel:
In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
Add the melted butter and stir until the mixture forms crumbs.
Evenly sprinkle the streusel over the cake batter.
3. Bake:
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before slicing and serving.
Enjoy 