With Fall officially being here, I know that I'll be making recipes with pumpkin, and fortunately, my family loves it as much as I do.
good coffee cake, and when sour cream is part of the equation-- I just can't resist. But, adding a layer of pumpkin in between, with a pecan topping... I was on a mission to make this cake. I saw the recipe on Bunny's Warm Oven (who got it from food.com), but decided to make a couple of minor tweaks. Oh, and if you have a sweet tooth, and love baking-- Bunny is your gal. She can bake some crazy delicious looking treats!
The cake batter was pretty easy to make, and I knew that adding one cup of sour cream was going to make the batter really moist.
Instead of using a blend of spices, I used the Pumpkin Pie Spice I already had. This filling is very much like making a pumpkin pie filling-- just whisk and you're all set.
Putting the cake together proved to be a challenge, I will admit. I greased a 9x13 baking pan, and this is where my challenges began. Adding half of the batter, I found that it slid around! I added a layer of half the prepared streusel and then poured the pumpkin filling on top. Problem #2: Adding the remaining batter proved to be almost impossible. It just sunk underneath the pumpkin filling, and my heart sank.
I forged on, and added the remaining batter in big dollops and then added the remaining streusel on top.
NOTES: The next time I'm craving pumpkin and coffee cake, I will make this recipe again. Only, I think it would be easier to make this as muffins. I would scoop batter on the bottom of each muffin well, pour in the pumpkin custard, add more batter and then add the streusel. I'm guessing I'd bake them 15-20 minutes, using the "toothpick test".
This coffee certainly scratched my itch for pumpkin. Now, I feel the sweet potato itch coming on, and I know just the recipe I'll make for those-- Sweet Potato Cinnamon Rolls!
Printable recipe cards are at the bottom of this post.