Delicious Pumpkin Coffee Cake with a ribbon of pumpkin filling. It’s the perfect autumn treat.
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!
Enjoy with a cup of coffee…it is coffee cake after all!
Pumpkin Coffee Cake
Delicious Pumpkin Coffee Cake with a ribbon of pumpkin filling. It's the perfect autumn treat.
Ingredients
For the filling:
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
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Looks so good. Thanks Constance.