Sep 22, 2012

pumpkin coffee cake and fall


So, the plan this morning was to wake up early and work on grading/planning/emailing.  That didn't so much happen.  We slept in (even if sleeping in means 7:45 am), I made coffee (first things first), and did the dishes (it was a serious situation).

At that point, I decided that bad Spanish grammar might ruin my coffee.  And, I decided that in honor of the first day of fall, I needed to share a delicious way to ring in the season.

I may be a bit of a pumpkin addict.  Come about December, I stockpile our pantry with a ridiculous number of cans of pumpkin.  I wouldn't want the stores to run out (as I learned the hard way in Georgia).



I haven't met a form of pumpkin I didn't like: pumpkin pie, pumpkin bread, pumpkin pancakes, pumpkin muffins, pumpkin ice cream, pumpkin spice latte (which I'm working on a recipe for at the moment...more to come on that one!) and now pumpkin coffee cake.

The original recipe called for a box of cake.  I didn't have a box nor did I want to use a box.  So I combined a few recipes, changed a few things and came up with this.  It's moist, pumpkin-y, and pretty much the best way I can think of to welcome the pretty leaves of fall.


Pumpkin Coffee Cake
Recipe adapted from Six Sisters's Stuff and About.com
Makes a 9 x 13 pan

Ingredients:
  •  3 c flour (divided)
  • 1 tsp salt
  • 1 1/2 c sugar
  • 2 tsp baking powder 
  • 1 tsp baking soda
  • 1/2 c butter, divided
  • 1/3 c water
  • 1 can pureed pumpkin (15 oz)
  • 2 tsp pumpkin pie spice
  • 2 eggs
  • 1 tbsp vanilla
  • 1/2 c brown sugar
Preheat the oven to 350 degrees.  Combine 2 1/2 c flour with the salt, sugar, baking powder, baking soda and 1/4 c (4 tbsp) cold butter in a food processor and mix everything until the butter is really fine.  (You could do this by hand, but it would be a lot of breaking up butter).  In a bowl, combine the water, pumpkin, pumpkin pie spice, eggs, and vanilla.  Mix the dry mixture into the wet mixture.  Pour batter into a greased 9x13 cake pan.  In a small microwave-safe bowl, melt the remaining 1/4 c of butter in the microwave, stirring once or twice.  Add the brown sugar and 1/2 c flour.  Combine topping well before sprinkling it over the cake batter.  Bake the cake for about 25-30 minutes, until a toothpick inserted in the center comes out clean.  Enjoy!








3 comments:

  1. Oooh, this sounds amazing! I am all about all things pumpkin -- it's definitely going on my to-make list!

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  2. Sounds amazing, thank you for converting this from a cake mix to homemade! Wouldn't the leftover flour amount for the crumb topping be 1/2 cup not 1/4 cup? The recipe says to use 2 1/2 cups flour in the cake and 1/4 cup flour in the topping, where does the other 1/4 cup of flour go?

    ReplyDelete
    Replies
    1. You´re right! I mistyped the amount. It should be 1/2 c for the crumb topping. I corrected this in the recipe. Thanks for bringing that to my attention!

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