Saturday, September 27, 2014

Pumpkin Pecan Streusel Coffee Cake

I have to say that I'm always surprised (and maybe a bit disappointed) when someone tells me they don't like pumpkin. This does not compute, in my mind. Then again, I don't like watermelon. For most people, that doesn't compute.  To each his/her own, they say. For me, pumpkin will remain at the top of my list of "food loves.

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. 

I love a 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.

I decided to double the streusel recipe, and to use brown sugar instead of white sugar. I'll take a good shortcut whenever I can, so I prefer to add melted butter to the sugar, flour and nuts.  I set the the streusel aside, and made the pumpkin custard.

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.

I spent  about 20 minutes making the cake batter, pumpkin custard and streusel, which wasn't too bad.

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.


I put the cake in the oven, and set the timer for 50 minutes.  An inserted toothpick came out clean, and my cake looked more like a cobbler. It smelled like Fall with notes of cinnamon and pumpkin.

TASTING NOTES:  There are a a few different textures going on with this cake. First, the coffee cake has a very tender crumb, and the pumpkin adds a velvety mouth-feel.  The crunch of the pecans is a nice addition, and I was surprised that the cake is gently sweet-- just right, and not too much. 

Once the cake had completely cooled, the pumpkin took on a firmer "pie" consistency.  A hot cup of coffee or tea is the perfect partner for this cake.

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.

Welcome Fall!







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7 comments:

Sue/the view from great island said...

I am a complete sucker for a pumpkin cake, and this one sounds great with all the textures and layers. I think the muffin idea sounds perfect!

Kate said...

Mmmmm...this sounds so tasty. I think a muffin would be the perfect answer...love the idea of the textures...
It is time to roll out the pumpkin!! What a nice way to start.

Mary Bostow said...

Oh Debby that looks absolutely amazing!!

Joanne said...

I probably couldn't be friends with anyone who didn't like pumpkin. It would be too weird! I am so enamored with this coffee cake. NEED NEED NEED.

JanetFCTC said...

This looks wonderful, Debby! If anyone doesn't like pumpkin, feel free to make this for them and then they can just send it on to me :-D

Tanya Walker said...

It is funny I don't like pumpkin pie but I like everything else pumpkin. I made some muffins two weeks ago and they are so good! Sometimes I think the "how it is made" has a lot to do with a food too. I like fennel but not a fan when it is cooked. Prefer it raw.

Ciao Chow Linda said...

I haven't visited your site in a while, but I have the urge to make this wonderful pumpkin coffee cake. I think I'll take your advice and try it as muffins.