Blog
- October 2, 2020
From the Antaeus Test Kitchen
Pumpkin Spice Coffee Cake
Ahh, fall. Cozy sweaters, colorful leaves, a certain briskness in the air. And, of course, pumpkin-flavored everything! In recent years, everything from protein powder to cream cheese to Spam has been debuted in a pumpkin spice flavor. And for good reason – pumpkin spice flavor is delicious! To prepare us for the season, Director of Development Alice Dutton whipped up a delicious Pumpkin Spice Coffee Cake, courtesy of Handle the Heat.
Ingredients
Streusel::
1/2 cup brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon cinnamon
3 tablespoons unsalted butter (melted)
1/2 cup brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon cinnamon
3 tablespoons unsalted butter (melted)
Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
(alternately, substitute the spices above for 1 teaspoon of readymade pumpkin spice)
1/2 cup brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1/2 cup vegetable oil
4 ounces sour cream
2 large eggs (beaten)
1/2 cup brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1/2 cup vegetable oil
4 ounces sour cream
2 large eggs (beaten)
Glaze:
1/2 cup powdered sugar (sifted)
2 tablespoons maple syrup
1/2 cup powdered sugar (sifted)
2 tablespoons maple syrup
Directions
Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.
Make the streusel:
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In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
Make the cake:
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In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
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Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
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Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.
Make the topping:
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In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
Delicious straight out of the oven or the next morning with a cup of coffee.
Watch the video here.
Recipe courtesy of Handle the Heat.
