If you have been following my blog, you know that I mentioned a few posts back that I have a ton of pumpkin recipes I couldn’t wait to share with you this fall. And so here I am again, with another pumpkin recipe. It’s a good one. I mean, they are all good. It’s pumpkin after all.
I love a good dessert that you can always count on to turn out perfect every time and one that has excellent flavor. This coffee cake has everything from a tender, moist crumb, to a crunchy, nutty topping. I came across this recipe in a class I taught on fall baking while I worked at Williams Sonoma. The recipes for the classes come pre-selected for us and this coffee cake was one of the recipes. I rarely make coffee cake, so I was excited for the opportunity to make this one because it sounded like heaven!
While teaching, I was always nervous to try the new recipes that we were required to make for the classes. Due to the simple fact that I had never made it before. But this one was a winner. It’s also basically foolproof and super easy to make. The ingredients are so delicious and compliment each other so well. You can’t go wrong with cinnamon, ginger and nutmeg – combined with pumpkin and sour cream. I love ingredients that just work so well together.
Let’s get this recipe started. Preheat your oven to 350º F. Measure all of your ingredients and have them ready to go. Prepare a 9″ springform pan or a 9″ cake pan with 3″ sides with butter and flour. Set aside. I like to make the streusel layer first, so that I have it ready to go. In a medium bowl combine the 1/3 cup flour, 1/2 cup firmly packed light brown sugar, 1 tsp ground cinnamon, 1/4 tsp fine kosher salt. Add the 6 Tbs cold, cubed unsalted butter. Using a pastry blender or two butter knives, cut the butter in until it looks like coarse crumbs. Gently stir in the 1 cup chopped pecans. I like to toast the pecans ahead of time to give them a greater depth of flavor. Set aside.
For the batter, in a medium bowl combine the dry ingredients including the flour, baking powder, baking soda, fine kosher salt, cinnamon, ground ginger and freshly grated nutmeg. Whisk together and set aside. In the bowl of an electric stand mixer fitted with a flat beater, mix together the butter and brown sugar on medium-high until well combined. Turn the mixer to low and add the 2 eggs one at a time. Scrape down the sides of the bowl with a rubber spatula. With the mixer on low, add the pumpkin and sour cream and mix until combined. Slowly add the flour mixture and mix only until no streaks of flour appear. The batter will be quite thick.
Spread half of the batter into the prepared springform, or cake pan. Sprinkle half of the streusel on top of the batter. Add the remaining batter and spread evenly. Top with the remaining streusel.
Bake the cake in the center of the oven for about 45-50 minutes until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and let cool for about 15 minutes.
And look, it bakes so pretty! At this point it’s hard to resist not eating it right then. So very hard. But, you’ll want to top it off with the glaze. So to make the glaze, in a small bowl combine 3/4 cup confectioners (powdered) sugar, 2 tsp whole milk (2 % is fine) and 1 tsp vanilla extract. Stir until combined.. Then using a spoon, simply drizzle over the top of the cake.
Oh my yum! It’s so good you might not be able to stop eating it! I actually served this cake to celebrate my dad’s 76th birthday. It was perfect and it was definitely a crowd favorite, kids included. Depending on how big you cut the wedges, it can serve 8-10 people. Enjoy!