Tuesday, November 21, 2017

Pumpkin Coffee Cake




I know, I am at the tail end of pumpkin season, but I can't let it completely slip by without posting this fabulous recipe for pumpkin coffee cake.  I do not like pumpkin pie, and I don't even really like cake, but this pumpkin coffee cake is a favorite with me and with every other person in our house.  In fact, one of my boys asked for it for his birthday cake this year.


This cake has just the right flavor and texture for coffee cake, and the crumble topping is the perfect finishing touch. Delicious!  Serve it with a cup of hot chocolate and you have yourself the perfect Fall indulgence.

Click here for a printable copy of this recipe.

Pumpkin Coffee Cake

Ingredients:
2 ½ cups flour
2 tsp. baking powder
½ tsp. soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
pinch nutmeg
½ tsp. ground cloves
1 ½ cup pumpkin puree
1 ½ sticks butter
1 ½ cup sugar
3 eggs
1 ½ tsp. Vanilla


For the crumble:
3 Tbsp. butter
¼ cup brown sugar
½ cup flour
1 ½ tsp. cinnamon
½ tsp. salt (scant)


Method:
Cream butter and sugar together.  Add salt, baking powder, baking soda, spices and vanilla and mix well.  Add eggs one at a time, then the pumpkin and mix well.  Set the mixer to low and add the flour until just combined.  Turn off the mixer and finish folding the batter together with a spatula.  Pour the batter into a greased 8 inch springform pan.  Smooth out the batter and top with crumble.  Bake at 350 for 50-60 minutes, until a toothpick inserted in the center comes out with moist crumbs.

For the crumble:  Place all ingredients in a bowl and combine with pastry blender until it resembles a coarse meal.






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