Pumpkin Coffee Cake

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Makes 1 9×13 inch cake
Adapted from: Buns In My Oven

I know I couldn’t have gone for a more rudimentary recipe (pumpkin in October? Who would’ve thunk?!) but fall only comes around once a year, so I might as well take advantage of it.

If we’re being honest, no one cares about the cake in coffee cake. It’s only there because it would be fairly barbaric to shovel spoonfuls of streusel alone. This recipe goes totally overboard on the streusel topping, in the very best way. The ratio of cake to topping is 1:1; as it should be. But of course it’s not all about the streusel, or at least in this case it’s not, because the cake isn’t your average crumbly, dry cake. It’s loaded with pumpkin and butter, making it pretty dense and moist–like a cross between pumpkin pie filling and cake. What a perfect ending to a Thanksgiving dinner, amirite?

Ingredients:

For the streusel: 

  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cinnamon
  • 1 cup butter, melted
  • 2 1/2 cups flour

For the cake:

  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup brown cup sugar
  • 1/2 cup granulated sugar
  • 1 cup (2 sticks) butter, room temperature
  • 2 eggs
  • 2 (15 ounce) cans pumpkin puree

For the glaze: 

  • 1/2 cup powdered sugar
  • 1 tablespoon milk

    Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.

    For the streusel, stir together brown sugar, granulated sugar, cinnamon, salt, and melted butter until well combined. Stir in the flour little by little. Set aside and try no to sneak to many pieces.

    Whisk together the the flour, baking soda, baking powder, cinnamon, and salt in a large bowl. Add the brown and granulated sugar and the butter to a bowl and beat until light and fluffy. Beat in the eggs and pumpkin until just combined. Add the flour mixture to the pumpkin mixture and stir to combine.

    Spread cake batter into prepared pan in one even layer. Press the streusel into chunks and spread overtop the batter, making sure to cover it completely. It will seem like too much. Don’t stop. Streusel on top of more streusel. Bake for 45-50 minutes or until a tester inserted in the middle comes out mostly clean. Cool completely.

    Whisk together the powdered sugar and milk to make the glaze. Drizzle over the top before serving.

Happy dining!!

 

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