Pumpkin Coffee Cake

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I know, I know. Pumpkin is SO three weeks ago. It’s pretty much over for the year, until the pumpkin pies come out on Thanksgiving. I know I should be swimming in pomegranate seeds and cranberries, and I kind of already am. But I really can’t not share this coffee cake, which I found on Honestly Yum. Because even though you’re probably sick and tired of pumpkin lattes and pumpkin bread and pumpkin chocolate cookies and your jack-o-lanterns shriveled away 10 days ago…who can resist a coffee cake crumble topping?

If you’re looking for a Thanksgiving breakfast recipe, this is it. Don’t worry about having pumpkin pie later in the day, this cake isn’t that pumpkin-y. It’s just got a little hint of it, to remind you that yes, it’s still fall, and no, squash isn’t totally out of season. If you’re looking for a way to appease the anxiety (and jealousy) your coworkers feel because you’re taking the whole week of Thanksgiving off and honestly, there’s a good change things will completely unravel without you, THIS IS IT.

Seriously. The crumble topping…I can’t even…just make it. Your sick-of-pumpkin taste buds won’t even mind the pumpkin.

We start this one off by mixing our dry ingredients. That soda water and mustard in the background? Leftovers from a salami sandwich dinner.

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Cake batter and topping.

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Just look at that color. How can you resist?

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Voila!

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Pumpkin Coffee Cake

From Honestly Yum (though not in adorable miniature like theirs is)

Makes 1 9-inch cake

For the batter:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1/2 cup (8 tablespoons, 1 stick) unsalted butter, softened

1 cup firmly packed brown sugar

2 eggs

1/2 cup pumpkin puree

1/2 cup sour cream

Preheat oven to 350 degrees F. Butter and flour a 9-inch cake pan.

In a medium bowl, sfit together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a large bowl or in a bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add in the pumpkin and sour cream and mix until just combined. Add the flour mixture in thirds on low speed, mixing after each addition until just combined.

For the streusel:

1/4 cup (4 tablespoons, 1/2 stick) unsalted butter, melted

1/4 cup brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon kosher salt

3/4 cup all-purpose flour

1/2 pecans. toasted and chopped

Whisk the sugars, salt, and spices into the melted butter until smooth. Mix in the flour and pecans. The mixture will be solid; leave it packed in the bottom of the bowl.

Pour the batter into the prepared pan. Break the streusel into large chunks with your hand and top the cake with it evenly.

Bake for 50 minutes. Check the cake at about 25 minutes. If the streusel is already browned, cover the cake with foil for the remaining time so the streusel does not burn. The cake is done when a toothpick inserted into the center comes out clean.

Allow to cool 15 minutes before serving.

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