Pumpkin Spice Coffee Cake
The spice
and pumpkin coffee cake includes a pumpkin cake with sour cream, filled with
brown sugar and covered with a maple icing. Such a favorite of the family!
Ingredients
Cake:
- 2 eggs
- 1 cup pumpkin puree
- 2 cups white sugar
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter softened
- 2 1/2 teaspoons pumpkin pie spice
Streusel
filling/topping:
- 1/2 cup pecans
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 3 Tablespoons cold butter
- 1/4 teaspoon pumpkin pie spice
- 1/4 cup all purpose flour
Vanilla
Glaze:
- 1-2 Tablespoons milk
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
- 2 Tablespoons butter, melted
Instructions
First, Preheat
the oven to 350 degrees. Grease and flour a spring mold with a nonstick spray
and set aside. Mix all the ingredients in the streusel until you get a friable,
or mix the ingredients with a food processor (this is my favorite method). Put
aside.
Then, Beat
the butter, sugar and creamed eggs with an electric mixer. Add pumpkin puree
and vanilla and mix until smooth.
In a
medium-sized bowl, sift together flour, pumpkin pie spice, salt, baking powder
and baking soda. Gradually add dry ingredients to moist ingredients by beating
on low speed.
Pour half of
the dough into the prepared pan. Sprinkle with half of the streusel mixture and
cover with remaining dough. Sprinkle the rest of the streusel mixture on top.
Bake in
preheated oven for 50 to 60 minutes until cake is well cooked and toothpick
inserted near center comes out clean. Cool completely on a rack.
In a small
bowl, mix the melted butter, caster sugar, 1 tablespoon milk and vanilla. Whisk
until smooth, adding only extra milk if the mixture is too thick. Pour over the
cooled coffee cake.
Happy
Cooking Time.
