Pumpkin Coffee Cake
By: Constance Smith
Published: Monday, October 29, 2012 - 5:45pm

Ingredients




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

Preparation

1 To begin, preheat your oven to 325 degrees. Butter or grease a 9x13 inch cake pan, and set it aside. 2 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. 3 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. 4 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. 5 Mix half of the flour mixture into the butter mixture. Once it is combined, mix in a cup of sour cream. 6 Finish off with mixing in the remaining flour mixture. Combine these until jut mixed, making sure to scrape the bowl with a rubber spatula. 7 Spread half of the cake batter in the bottom of your cake pan. Then carefully spread the pumpkin mixture over the top of it. 8 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. 9 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. 10 Sprinkle this mixture over the top of the cake. 11 Bake for 50-60 minutes, or until the cake tests as done in the center with a toothpick. 12 Allow it to cool to near room temperature. Enjoy with a cup of coffee...it is coffee cake after all! 13 Serving number dependant upon how you cut the cake.

About

My son described this as a pumpkin pie wrapped in a cinnamon roll. I think I would concur. But in any case this coffee cake is absolutely perfect for an Autumn treat.

Comments:
hannah

Great recipe, loving pumpkin recipes, i just made this one the other night, SOO good.
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