Pumpkin Coffee Cake


I really, really appreciate weekends, and this last one was the best one we’ve had in a while. Dinner with good friends on Friday, a beautiful run in Alameda on Saturday…

followed by beer on a patio in Hayes Valley with my favorite college roommate.

A new half marathon PR on Sunday was followed by coffee with my 2 favorites.

We’ve now reached that point in the year when some people are doing entirely too many things with pumpkin. I’m one of those people, and I don’t really plan on changing that any time soon. I feel like just about everything that one can do with pumpkin has been done before, and I know making coffee cake with it isn’t exactly earth-shattering and new. ┬áBut my whole family loved this coffee cake (and of course I drank a pumpkin spice latte on the side), so if you’re still craving more pumpkin, here you go!

I cut the topping recipe in half because although I usually can’t get enough, here it was just too much, especially when combined with the filling in the middle.

Pumpkin Coffee Cake

Ingredients

  • Topping:
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 cup all purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup (1/2 stick) butter
  • Filling:
  • 1 cup packed light brown sugar
  • 1 tbsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • Cake:
  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 1/3 cup brown sugar
  • 2 tsp vanilla
  • 3 large eggs
  • 3 3/4 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1 1/4 tsp salt
  • 3/4 cup plain yogurt
  • 1 cup pumpkin
  • 1/4 cup milk

Instructions

  1. Preheat the oven to 350 F.
  2. Grease and flour a 13x9" baking pan.
  3. Whisk the dry ingredients for the topping together in a medium bowl. Add the butter and rub between your fingers (or use a pastry cutter) until it resembles wet sand. Set aside.
  4. To make the filling, whisk together all filling ingredients.
  5. To make the cake, cream the butter in the bowl of a stand mixer and add the sugars. Beat on high speed until light and fluffy, 2-3 minutes. Add the vanilla and the eggs, one at a time, mixing well and scraping down the bowl after each addition.
  6. Whisk the flour, baking powder and salt together in a medium bowl. In a separate bowl, whisk together the yogurt, pumpkin, and milk (don't worry if it's lumpy).
  7. Add 1/3 of the flour mixture and mix on low. Scrape down the bowl and add half the pumpkin mixture. Continue alternating until all ingredients are just combined.
  8. Spread half the batter into the pan, top with the filling, then add the remaining batter and carefully spread it over the filling.
  9. Sprinkle the topping evenly over the top.
  10. Bake for about 1 hour, or until a toothpick comes out clean. Let rest 15-20 minutes before serving.
http://catesworldkitchen.com/2012/10/pumpkin-coffee-cake/

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