Wednesday, October 26, 2011

Pumpkin Coffee Cake

Pinterest is at it again, this recipe received a lot of "pins" on pinterest so when it was requested for Thanksgiving weekend I thought I better try it out ahead of time.  It is going to make it to the Thanksgiving weekend menu list--- so good.  I found it blogged here: and was credited to the cookbook "Make Ahead Meals for Busy Moms" by Jane Dorian.  I have to say the browned butter added great flavor to the cake.  Love this old tube pan that belonged to my husbands grandmother, I have round also but the square shape is more unique.

Pumpkin Coffee Cake

1/2 c butter, softened
1 1/2 c sugar
15 oz. can pumpkin
3 large eggs
2 1/2 c flour
2tsp baking powder
1 T cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt

Preheat oven to 350°.  Spray inside of tube pan with nonstick spray set aside.  In a large mixing bowl beat the butter and sugar till blended.  Add pumpkin, eggs and mix thoroughly.  Combine dry ingredients & blend, then mix dry to wet ingredients blend on medium speed.  Pour batter into prepared pan.

Streusel Topping

1/4 c flour
1/4 c sugar
1/4 c brown sugar
1/2 tsp cinnamon
2 T butter melted
1/3 c walnuts chopped

Combine all ingredients in small bowl and spread over top of cake.

Bake for 50-55 min till toothpick comes out clean.  Cool cake for about 15 min then slide knife around edges to remove, flip onto plate and then back onto another plate so that it is crumb topping up.

Brown Butter Icing

1 1/2 T  butter
1 1/2 c powdered sugar
whole milk

Heat butter in saucepan till it just begins to get golden brown, stir into sugar and add milk to desired consistency.

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