This pumpkin coffee cake is loaded with as much pumpkin as possible making it dense and creamy, almost like a pie!
Cinnamon Swirled Pumpkin Coffee Cake
By: Buns In My Oven - http://www.bunsinmyoven.com/
For the cake:
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
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 cinnamon swirl:
1/2 cup brown sugar
1/4 cup butter
1 tablespoon cinnamon
For the crumb topping:
1/2 cup all purpose flour
1/4 cup butter, cold and cut into small squares
1/2 cup brown sugar
2 teaspoons cinnamon
For the glaze:
1 cup powdered sugar
2 tablespoons milk or cream
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
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 cinnamon swirl:
1/2 cup brown sugar
1/4 cup butter
1 tablespoon cinnamon
For the crumb topping:
1/2 cup all purpose flour
1/4 cup butter, cold and cut into small squares
1/2 cup brown sugar
2 teaspoons cinnamon
For the glaze:
1 cup powdered sugar
2 tablespoons milk or cream
Directions:
To make the cake:
Preheat oven to 350°F. Butter a 9x13 baking dish.
In a large bowl, stir together the flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Beat in the eggs. Stir in the pumpkin puree. Add flour mixture and stir until just combined.
Spread half of batter in prepared baking pan. Pour half of the cinnamon swirl over the batter and drag a knife through the batter to swirl it around. Top with the remaining batter and repeat with the remaining cinnamon swirl mixture. Sprinkle with the crumb topping.
Bake coffee cake until toothpick inserted in center comes out clean, about 45 minutes. Cool 30 minutes before glazing and serving.
To make the cinnamon swirl:
In a small saucepan melt all of the ingredients together, stirring constantly.
To make the crumb topping:
Add all of the ingredients to a medium bowl. Cut the butter into the flour mixture with a pastry cutter or two knives until you have coarse crumbs.
To make the glaze:
Whisk together the ingredients in a small bowl.
Preheat oven to 350°F. Butter a 9x13 baking dish.
In a large bowl, stir together the flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Beat in the eggs. Stir in the pumpkin puree. Add flour mixture and stir until just combined.
Spread half of batter in prepared baking pan. Pour half of the cinnamon swirl over the batter and drag a knife through the batter to swirl it around. Top with the remaining batter and repeat with the remaining cinnamon swirl mixture. Sprinkle with the crumb topping.
Bake coffee cake until toothpick inserted in center comes out clean, about 45 minutes. Cool 30 minutes before glazing and serving.
To make the cinnamon swirl:
In a small saucepan melt all of the ingredients together, stirring constantly.
To make the crumb topping:
Add all of the ingredients to a medium bowl. Cut the butter into the flour mixture with a pastry cutter or two knives until you have coarse crumbs.
To make the glaze:
Whisk together the ingredients in a small bowl.
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