Dishing the DivineYum!

pumpkin streusel coffee cake

February 5th, 2012 · 4 Comments

  • Share

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.

pumpkin streusel coffee cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 10-12 servings

Ingredients

streusel
1/3 cup all-purpose flour
1/2 cup old-fashioned oats (or use flaked coconut if you're a coconut fan!)
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
pinch kosher salt
1/2 cup chopped pecans, optional
6 tablespoons unsalted butter, melted and slightly cooled
cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup pumpkin puree
1/2 cup sour cream, at room temperature
glaze*
2 cups confectioners’ sugar, sifted
2 tbsp whole milk, plus more if needed
2 teaspoons vanilla extract
*I quadrupled the original recipe so you'd have plenty of glaze to pass at the table!

Instructions

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.dishingthedivine.com/2012/02/05/pumpkin-streusel-coffee-cake/

Share

Tags: 60 min or less · dessert · vegetarian

4 responses so far ↓

  • 1 Chung-Ah @ Damn Delicious // Feb 5, 2012 at 11:21 pm

    Wow, this looks AH-mazing.

    I’m so happy people are still doing pumpkin recipes in February. Pumpkin is just too good to restrict for the winter holidays!

    Can’t wait to give this a try! I’ll have to try my best to not devour the entire thing for breakfast!

  • 2 Simply Tia // Feb 6, 2012 at 7:45 am

    I’m definitely bookmarking this pumpkin streusel coffee cake to try. It looks super delicious!

  • 3 Jen // Feb 6, 2012 at 7:39 pm

    Take it easy ;-) I remember the beginning of my pregnancy and though I didn’t have to throw up I felt sick for a long time. it will go away and you will feel better. The only thing I could not stand during the remainder of my pregnancy was the smell of seasfood….and I like it in general haha. The cake looks delicious!

  • 4 Laura // Sep 21, 2012 at 8:43 pm

    This looks yummy, but how much pumpkin purée do we need to use? Fresh or canned?
    Thanks!

winzip free download full version

winzip free download full version

winzip free download

winzip free download

windows 7 activation crack

windows7 activation crack

winrar free download

winrar free download

winzip registration code

winzip registration code

windows 7 crack

windows 7 crack

winrar download free

winrar download free

free winzip

free winzip

download winrar free

download winrar free

windows 7 product key

windows 7 product key

windows 7 key generator

windows 7 key generator

free winrar

free winrar

winzip freeware

winzip freeware

free winrar download

free winrar download

windows 7 ultimate product key

windows 7 ultimate product key

winzip activation code

winzip activation code

windows xp product key

windows xp product key

winrar free

winrar free