Saturday, March 24, 2012

~pumpkin coffee cake~{sinfully delicious}

Pumpkin Coffee Cake


1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Streusel Topping:
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, melted
  • 1/3 cup walnuts, chopped
  • Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.
    I also added a brown butter icing~why not right?
1 1/2 T butter
1 1/2 cups powdered sugar
heavy cream

In a small saucepan, heat the butter over medium heat until it turns a golden brown. Whisk in the sugar and add cream, one tablespoon at a time until you have pourable icing. Drizzle over cooled cake.
Recipe from make ahead meals for busy moms, found here.
This will be going in Cooking on Crystal Lake second edition!


[email protected] said...


If it continues to rain here, I may just make this, read and watch movies while eating..a whole cake! Who knows?

It looks delicious!

designchic said...

I can almost taste it...looks and sounds delicious!! May have this for Easter morning ~

Svenja said...

oh my god... this looks like heaven of sweets :)
your blog is really cool, i will follow you :) have a nice day, svenja

Anonymous said...

I can not wait to make this

Dawn620 said...

This looks incredibly delicious. I'm trying it for a family brunch this weekend. Can't wait to taste it!

One question: Does it freeze well? I'd like to make a few days before and freeze.

mary beth said...

This looks so so yummy! I will definitely be trying this tomorrow morning for breakfast. :) Would love for you to link this up or one of your other recipes to our new Recipe Swap Link-up party on Tuesdays. The recipes with the most "likes" get featured the following Tuesday. Hope you'll join in! And I'll let you know how this pumpkin coffee cake turns out tomorrow. :)

Brenda said...

smells the oven now!! I was going to make pumpkin pie, but decided to try out the coffee cake instead!

Marie-Louise said...

Looks delicious! Planning on making it for thanksgiving this weekend. Quick question...could I substitute the spices with all-spice?

Anonymous said...
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Lisa said...

So I obviously found your recipe years after everyone else but better late than never. I was cruising through Pinterest looking for a new coffee cake when I came across yours. I figured it was meant to be because I had all of the ingredients and I was born in Savannah many, many years ago. This coffee cake is so delicious and received rave reviews. Thanks for posting it, even though it was years ago!

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