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Recipe Thursday-Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

Posted on January 8th, 2015 | Posted in Bakery, Breakfast and Brunch, Recipes

Pumpkin Coffee Cake (1 of 1)

I have been on a pumpkin craze recently! This breakfast dish was made for our December Birthdays. It’s a perfect dish to make ahead of time. It is not too heavy and has a nice thick layer of crunchy brown sugar and pecan streusel in the middle and on top. Serve with coffee.

Note: I changed the glaze to a butter glaze, because the original recipe was a tad too sweet and vanilla-ey for my liking.

Yield 16 Servings
Ingredients

Streusel
1/3 cup all-purpose flour (991889, 25#)
1/2 cup firmly packed light brown sugar (NSU2250, 50#)
1 teaspoon ground cinnamon (CQC065, QT)
Pinch of kosher salt (CQS030, 3#)
6 tablespoons (3/4 stick) cold unsalted butter, cut into small chunks (880030, 36/1#)
1 cup chopped pecans, lightly toasted (NNU1020, 30#)

Batter
1 1/2 cups all-purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (NOT1031, 10#)
2 teaspoons ground cinnamon (CQC065, QT)
1 teaspoon ground ginger (CQG069, QT)
1/4 teaspoon freshly grated nutmeg (CQN061, QT)
1/2 teaspoon kosher salt (CQS030, 3#)
8 tablespoons (1 stick) unsalted butter (880030, 36/1#)
1 cup firmly packed light brown sugar (NSU2250, 50#)
2 eggs (EGG011, 15doz)
1/2 cup pumpkin solid (991695, 6/#10, Libby)
1/2 cup sour cream (HPH050, 5#, Crowley)

Glaze
1/2 cup confectioners’ sugar, sifted (NSU2450, 50#)
2 tablespoons unsalted butter (880030, 36/1#)
1 tablespoon whole milk (HPH004, 6/1/2GAL, Crowley)

Method
Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.

To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. Alternatively, whirl the ingredients in a food processor. Stir in the pecans. Set aside.

To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin puree and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick.

Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

To make the glaze, place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth. Drizzle over the top of the cake. Cut into wedges and serve.

TIP: To toast pecans, preheat an oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.

Recipe adapted from foodchannel.com

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