Pumpkin Coffee Cake

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

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 mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 16 servings

Calories 276 kcal

Ingredients

  

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For the filling:

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

For the cake:

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

For the topping:

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

Instructions

 

• To begin, preheat your oven to 325 degrees. Butter or grease a 9x13 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 jut 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 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.

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