Pumpkin Coffee Cake
I love pumpkin! (Unless it’s in pie, that is.) Pumpkin whoopie pies, pumpkin muffins, pumpkin cheesecake, and even pumpkin marshmallows, but pumpkin pie? Blech. No thanks. You can keep it!
Once July rolls around, I start thinking about fall, and pumpkin recipes. I saved this one on Pinterest a while ago, and have already made it twice this season. Actually, the first time was probably in July. Or maybe August. Either way, Fall was not on most people’s minds, but I needed a pumpkin fix. The recipe was amazing, and we ate the entire thing before I had time to take a few photos.
Naturally, I wanted this recipe documented, so what better excuse to make it yet again?
Pumpkin Coffee Cake
From Make Ahead Meals for Busy Moms
1/2 cup butter, softened (*I substituted equal amounts vegetable oil.)
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 (*I used pecans this time.)
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.
(For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.)
*I made half of this recipe, in an 8-inch cake pan. (Or maybe it was 9-inches? I can’t remember offhand.) I baked it for 30 minutes.
For a few more photos and notes, you can view the full entry on my blog post: http://victoriacamp.wordpress.com/2012/10/09/pumpkin-coffee-cake-with-pecan-streusel/
Once July rolls around, I start thinking about fall, and pumpkin recipes. I saved this one on Pinterest a while ago, and have already made it twice this season. Actually, the first time was probably in July. Or maybe August. Either way, Fall was not on most people’s minds, but I needed a pumpkin fix. The recipe was amazing, and we ate the entire thing before I had time to take a few photos.
Naturally, I wanted this recipe documented, so what better excuse to make it yet again?
Pumpkin Coffee Cake
From Make Ahead Meals for Busy Moms
1/2 cup butter, softened (*I substituted equal amounts vegetable oil.)
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 (*I used pecans this time.)
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.
(For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.)
*I made half of this recipe, in an 8-inch cake pan. (Or maybe it was 9-inches? I can’t remember offhand.) I baked it for 30 minutes.
For a few more photos and notes, you can view the full entry on my blog post: http://victoriacamp.wordpress.com/2012/10/09/pumpkin-coffee-cake-with-pecan-streusel/