Thursday, October 23, 2014

Pumpkin Coffee Cake with Pecan Streusel


This delicious Autumn inspired Bumpkin Coffee Cake is a true delight. I made it a couple Sundays ago while the baby was napping. By late morning I was making deliveries around the neighborhood to all of the other football wives. The men were out of town that Sunday for the game in Detroit. We kicked butt in the game. Dan kicked a game winning
58 yarder! Therefor I am officially calling this Pumpkin Coffee Cake my good luck coffee cake.

Moist and delicious, I slightly adapted this recipe from the BHG website. Pretty much what I did differently was add more spice. I use more nutmeg than recommended and added cinnamon and cloves. Because what is Fall with no cinnamon and cloves?

I love that there is absolutely NO dryness to this coffee cake, I believe the use of brown sugar, and sour cream are to credit for that.  It is pure perfection. 

Pumpkin Coffee Cake with Pecan Streusel
Slightly adapted from Better Home and Gardens

-Pecan Streusel Ingredients-
1/3 c flour
1/3 cup packed brown sugar
1/8 tsp ground nutmeg
3TB cold butter
1/3 cup chopped pecans
-Coffee Cake Ingredients-
1 c canned pumpkin
1/3 c packed brown sugar
1/3 c dried cranberries
1 TB flour
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/8 tsp ground cloves
1/2 c butter, softened
1 c granulated sugar
2 tsp teaspoons vanilla
2 eggs
1 container regular sour cream (8oz) 


-Preheat oven to 325 degrees.

-Grease and flour a 9-inch springform pan, or spray with baking spray; set aside. 

-To prepare Pecan Streusel, stir together flour, brown sugar, and nutmeg. Cut in the cold butter using a pastry cutter or running two butter knifes across one another, until mixture resembles coarse crumbs. Stir in pecans. Makes about 1-1/2 cups.set aside.   

-To prepare the coffee cake, In a small bowl, stir together pumpkin, brown sugar, dried cranberries, and the 1 tablespoon flour; set aside.

-In a medium bowl, stir the 2 cups flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. 
-In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. 
-Add the granulated sugar and vanilla. Beat until combined, scraping side of bowl occasionally. 
-Add eggs one at a time, beating after each addition. 
-Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined (batter will be stiff).
-Spread 2-1/2 cups of the batter in the prepared pan, building up edge to form a 1-inch rim. 
-Spoon pumpkin filling into center of pan, spreading to make an even layer. 
-Carefully spoon the remaining batter in small mounds on top of the pumpkin filling; gently spread batter to cover pumpkin filling. 
-Sprinkle Pecan Streusel over batter.
-Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. 
-Cool in pan on a wire rack for 10 minutes. Loosen and remove sides of springform pan. 
-Cool completely on wire rack. 
-Makes 12 servings.

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