Saturday, October 5, 2013

Pumpkin Coffee Cake

I love pumpkin and this is the season for pumpkin. I decided to make something a little different than the normal pumpkin bread by adding the topping and filling of coffee cake but with pumpkin spice. This worked out great! This was delicious and lovely. I expect you all to give it a try.


For Topping:
8 Tbsp melted butter
1⁄4 cup sugar
6 Tbsp brown sugar
1 Tbsp ground cinnamon
1 Tbsp pumpkin pie spice
1⁄2 tsp salt
1 1⁄2 cups flour

For filling:
1 1/2 tsp brown sugar
2 tsp. sugar
1⁄2 tsp. ground cinnamon

For cake batter:
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 Tbsp pumpkin pie spice
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar

1. Heat oven to 325°. Grease an 8" x 8" baking pan with a little butter and sprinkle with a little flour; set aside.
2. Make topping: In a bowl, mix 8 Tbsp melted butter, 1⁄4 cup sugar, 6 Tbsp brown sugar, 1 Tbsp ground cinnamon, 1 Tbsp pumpkin pie spice, and 1⁄2 tsp. salt until smooth. Add 1 1⁄2 cups flour; mix with a fork until crumbly; chill.
3. Make filling: In a bowl, mix 1 1/2 tsp brown sugar, 2 tsp sugar, and 1⁄2 tsp ground cinnamon; set filling aside.
4. Make cake batter: In another bowl, whisk together 3 1/2 cups flour, 2 tsp baking soda, 1 1/2tsp salt; set aside. In a large measuring cup, whisk together 1 can pumpkin puree, 4 eggs, 1 cup vegetable oil, 2/3 cup water, and 3 cups sugar until smooth. Pour wet ingredients over dry ingredients; whisk to combine.
5. Pour half the cake batter into prepared baking pans. Sprinkle filling over top; pour remaining batter over it. Break up reserved topping with fingers; sprinkle over top; bake until a toothpick inserted into middle of cake comes out clean, about 1 hour 15 minutes. Let cool before serving. Enjoy!

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