Sunday, October 21, 2012

Pumpkin Streusel Coffee Cake



My mom was coming this weekend and I wanted to have something already made that we could have for breakfast each morning.

 .  . . And maybe each evening for dessert too, if we wanted!

I saw this recipe and it caught my eye.

Knowing that my cherubs love just about anything pumpkin, I knew they'd be great with it too!

I made a couple of minor changes to the recipe that I found.  Next time, I think I'm going to put a ribbon of cream cheese in the center of it before baking -- just because!  You may want to try that too!

Pumpkin Streusel Coffee Cake

1/2 cup butter, softened
1 1/2 cups brown sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 tsp baking powder
1 TBSP cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
1/8 tsp. pumpkin flavoring from King Arthur
Streusel Topping:
1/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 tsp. cinnamon
2 TBSP butter, melted
1/3 cup pecans, 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.  Top with browned butter icing, if desired.
**If all of the flipping of the cake drives you nuts -- then just put the streusel topping in the bottom of the prepared pan before you pour the batter in the pan.  Once you turn the cake out, everything will be on top!  The reason for all of the flipping, is that you end up with a flatter and wider surface of the cake; it's just something a little different.
Cover and store at room temperature.
Browned Butter Frosting
1 1/2 TBSP butter
1 1/2 cups powdered sugar
heavy cream or milk
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.

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