Pumpkin Coffee Cake

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Delicious Pumpkin Coffee Cake with a ribbon of pumpkin filling. It’s the perfect autumn treat.

Pumpkin Coffee Cake from Cosmopolitan Cornbread

The air is crisp and our grass is blanketed under a layer of snow…to remain unseen until April or May. (Okay, maybe I’m just dreaming.)  But when the weather gets like that, I really, really get into the mood to bake! Today, I baked both this moist and wonderful Pumpkin Coffee Cake and I also baked Biscotti….Pumpkin Biscotti. It was just a pumpkin kind of day!

Pumpkin Coffee Cake from Cosmopolitan Cornbread

Enjoy with a cup of coffee…it is coffee cake after all!

Pumpkin Coffee Cake from Cosmopolitan Cornbread
Pumpkin Coffee Cake from Cosmopolitan Cornbread

Pumpkin Coffee Cake

Constance Smith – Cosmopolitan Cornbread

Delicious Pumpkin Coffee Cake with a ribbon of pumpkin filling. It's the perfect autumn treat.

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast or Brunch Foods, Cakes
Cuisine American
Servings 16 servings
Calories 276 kcal

Ingredients
  

For the filling:

  • 1 egg
  • 1 1/2 c pumpkin puree
  • 1/2 c sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/16 teaspoon ginger
  • 1/16 teaspoon cloves

For the cake:

  • 2 c flour
  • 3/4 c sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs
  • 1/2 c butter, 1 stick, room temperature
  • 1 teaspoon vanilla
  • 1 c sour cream

For the topping:

  • 1 c brown sugar
  • 1/3 c cold butter that is cut up
  • 1 1/2 teaspoon cinnamon
  • 1/2 c pecans

Instructions
 

  • To begin, preheat your oven to 325 degrees. Butter or grease a 9×13 inch cake pan and set it aside.
  • In a bowl, whisk together 1 egg, pumpkin puree, 1/2 c sugar, a teaspoon of cinnamon, 1/4 tsp nutmeg, and about 1/16 teaspoon each of ginger and cloves. Whisk those until smooth and set it aside.
  • In another bowl, stir together 2 c flour, 3/4 c sugar, and a teaspoon each of baking soda and baking powder. Set that aside as well.
  • In your mixing bowl, beat together 3 eggs, 1 stick (1/2 c) room temperature butter, and a teaspoon of vanilla. Beat them until smooth.
  • Mix half of the flour mixture into the butter mixture. Once it is combined, mix in a cup of sour cream.
  • Finish off with mixing in the remaining flour mixture. Combine these until just mixed making sure to scrape the bowl with a rubber spatula.
  • Spread half of the cake batter in the bottom of your cake pan. Then carefully spread the pumpkin mixture over the top of it.
  • Spoon the remaining cake batter over the top of the pumpkin and gently spread it out as best you can. You may have a little pumpkin peeking through, that is quite okay.
  • Now for the final touch: in a food processor, combine 1 c brown sugar, 1/3 c cold butter that is cut up, a teaspoon & a half of cinnamon, and half a cup of pecans. Pulse the ingredients together a few times until crumbly and combined.
  • Sprinkle this mixture over the top of the cake.
  • Bake for 50-60 minutes, or until the cake tests as done in the center with a toothpick.
  • Allow it to cool to near room temperature. Enjoy with a cup of coffee…it is coffee cake after all!

Nutrition

Serving: 1cCalories: 276kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 66mgSodium: 172mgFiber: 2gSugar: 28g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

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