Two weeks since my last post. It’s not for lack of trying new recipes. I have tried several, and all have been major flops. There were “store bought cookies” that tasted nothing like the classics we grew up with. There were stews and muffins and biscuits and… well, the list is long and the results were depressing. I finally decided to go with a recipe that could not possibly fail: coffee cake, and a William Sonoma recipe to boot. And now look at me! I know it may seem absurd, but it’s February and here I am pulling out pumpkin show stoppers. I was so nauseous all of November that I missed my pumpkin fix. After 17 looooong weeks into being pregnant, I am finally getting my appetite back. And so it’s time to pull out some of those recipes that I would have made back in autumn if I had not been so sick.
I love coffee cake. I love pumpkin. I love a good glaze. This cake has all that and more. It’s sweet, cinnamon-y and moist. My dad suggested replacing the oatmeal in the topping with flaked coconut and I agree – that would be amazing! I would add chopped pecans to the topping as well because I like my coffee cake to have some crunch. The recipe calls for a minuscule amount of glaze. I’m suggesting you quadruple the glaze recipe, drizzle the top of your cake to make it pretty, and then serve more glaze with each slice as your guests desire.
source: Tracey's Culinary Adventures
- Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray with flour. (A 9-inch cake pan works too as long as it has about 3-inch sides.)
- To make the streusel: Stir the flour, oats (or coconut), brown sugar, cinnamon, salt and pecans (if using) together in a medium bowl. Add the butter, and use a fork to work it into the dry ingredients until the mixture resembles coarse crumbs. Set aside while you make the batter.
- To make the batter: Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary. Add the pumpkin puree and sour cream and beat until incorporated. With the mixer on low speed, add the dry ingredients, beating just until combined - the batter will be very thick.
- Spread half of the batter in an even layer in the bottom of the prepared pan. Sprinkle half of the streusel mixture over the batter. Dollop the remaining batter over the streusel and spread it as best you can. Top with the remaining streusel.
- Bake the cake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes then remove the sides of the pan and let the cake cool completely.
- To make the glaze: Whisk the confectioners' sugar, milk and vanilla in a small bowl until the consistency is thick, but pourable. You might need to add a little more milk to achieve the right consistency (I did). Drizzle over the top of the cake. Serve additional glaze with individual slices as guests desire.