Thursday, November 12, 2015

Pumpkin Coffee Cake

I had a scary realization this week. We are halfway through November. And halfway through November means only half a month left to bake the heck out of all things pumpkin before switching to all things red velvet :)

So I of course had to make a pumpkin coffee cake. I love a good coffee cake, so a fall version? Yes please. 

I took a few recipes (Paula Deen, Mix and Match Mama, Pinterest) and combined them together for my own little concoction. I give you...

Pumpkin Coffee Cake

What You'll Need

for the batter...
1 cup of sugar
1 cup of veggie oil
4 eggs 
2 cups of flour
1 tsp baking powder
2 tbsp pumpkin pie spice

for the pumpkin middle
1 can pumpkin
1 tbsp cinnamon
3 tbsp brown sugar

for the streusel...
1/4 cup quick oats
1/4 cup flour
1/4 cup brown sugar
1 tsp cinnamon
1/4 cup butter
What You'll Do
Throw all of the batter ingredients in a large bowl and mix with an electric mixer.
In a separate bowl, mix the pumpkin middle filling
Grease a 9x13 pan and pour in half the batter. Spread the pumpkin middle filling on top of the batter. Pour the remaining batter on top of the pumpkin filling. Swirl a knife or fork through the pan to mix the fillings. 
In another bowl, mix together the streusel flour, brown sugar, quick oats, and cinnamon. Cut the butter into small 1/2 inch pieces, and then cut those pieces into cubes. Mix into cinnamon mixture with a pastry blender until clumpy. 
Katy Tip: I do not have a pastry blender, but I used an electric mixer attachment and it worked just fine. You just want clumps - the smaller you chop up the butter, the easier it will be to make clumps.
 Crumble streusel on top of the batter; bake at 350 degrees for 40 minutes (or until it passes the clean knife test)

Serve with extra large giant cup of piping hot coffee :)
Until next time,


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