Sunday, September 29, 2013

Pumpkin Coffee Cake

It is my favorite time of the year, I love to bake with pumpkin and I have so many recipes to share with you. This is a moist coffee cake with a delicious pumpkin filling and then topped with a cinnamon sugar. This is s good and I am glad I came across this recipe recently. Enjoy!!

Coffee Cake Layer:

1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream

Pumpkin Layer:

(1) 15 ounce can pumpkin
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup half and half (or 1/4 cup heavy cream plus 1/4 cup milk)


1/3 cup cold butter, diced very small
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans, chopped small

Preheat the oven to 325 degrees. Grease a 9x13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.

Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don't worry about making it look perfect.)

Mix together the topping ingredients, tossing the grated butter in the sugar and pecans to coat and then lightly pressing it with your fingers to combine. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!

This recipe adapted from:

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