January 28, 2012

Pumpkin Coffee Cake

This coffee cake is amazing.  It has a mild pumpkin flavor, with a tasty pecan crunch topping.  I know pumpkin is typically associated with fall, but this cake is too good to only eat during the autumn season.

I followed a recipe from Food for My Family, and encountered a couple minor problems.  First, the original recipe calls for a parchment lined pan, which was not easy to work with.  It was hard to spread the thick batter on top of the parchment, and I had difficulty cutting and lifting each slice of cake.

The other problem was knowing when the cake was done.  My toothpick came out clean at 40 minutes, but after cutting into the cake, I discovered it was still quite doughy inside, so I ended up baking it another 8 minutes.

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients (9 servings)
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon allspice
    • 1/4 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 1 stick butter, softened
    • 3/4 cup sugar
    • 2 large eggs
    • 1 1/4 cups pumpkin puree
    • 1/2 cup sour cream
    • 1 teaspoon vanilla extract
    • 1/2 cup brown sugar
    • 1/4 cup all-purpose flour
    • 1 teaspoon cinnamon
    • 3 tablespoons cold butter
    • 1/2 cup coarsely chopped pecans
    • Preheat oven to 350 degrees. Spray an 8×8″ square baking pan with cooking spray.
    • In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt. Set aside.
    • In a stand mixer bowl, cream together butter and sugar. Add in eggs one at a time, beating after each addition.
    • Then mix in pumpkin puree, sour cream and vanilla until incorporated. Slowly add in flour mixture, 1/2 cup at a time, while mixing on a low speed.
    • Pour cake batter into prepared pan, spreading into an even layer.
    • In a medium bowl combine brown sugar, flour and cinnamon. Cut butter into small 1/2″ pieces and add to sugar mixture, cutting in with a pastry cutter. Stir in pecans.
    • Spread topping mixture over cake batter. Bake for 45 minutes or until top starts to brown lightly and a toothpick inserted in the center comes out clean.
    • I recommend also cutting into the cake to determine if it is done because my toothpick came out clean, but the inside was still doughy.
    Recipe Source: Food for My Family
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