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XCooking: Lisey Sweet's Pumpkin Coffee Cake
Lisey’s Pumpkin Coffee Cake
One of my favorite recipes around the holidays (I make it year-round) is an adaptation of mine from a Betty Crocker recipe.
This spin on a sour cream coffee cake recipe makes it so much more interesting and fun to eat year round. As a pumpkin coffee cake, it’s wonderful to have with coffee for breakfast or as a snack. Basic bitches love pumpkin.
Preparation time 30 minutes
Total 2 hours
Yields 16 servings
Brown Sugar Filling
1/2 cup packed brown sugar (I usually use extra because I like it to be extra crusty with sugar on the outside)
1 1/2 tsp of ground cinnamon
1 1/2 tsp of Allspice
1 1/2 tsp pumpkin pie spice (if you have it, if not use ground nutmeg and ground cinnamon. It’s really difficult to mess this spice mix up.)
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
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1 1/2 tsp vanilla
1 can of pumpkin
1 1/2 cup powdered sugar
1/4 teaspoon vanilla
2-3 tsp milk
(Adjust these amounts and mix until you have desired consistency and taste)
1. Preheat oven to 350°F and grease bottom and sides of a 10 inch angel food/tube cake pan or two 9 x 5“ loaf pans with cooking spray
2. In a small bowl stir filling ingredients until well mixed and set aside. In large bowl stir flour, baking powder, baking soda, and salt until well mixed; set aside.
3. In another large bowl or in electric mixer (like my Kitchenaid mixer) beat granulated sugar, butter, 1 1/2 teaspoons vanilla and eggs with with electric mixer on medium speed for two minutes scraping the bowl occasionally. Incorporate about 1/4 of the flour mixture and pumpkin at a time, alternately, into sugar mixture on low speed until blended.
4. I always like to add some of the brown sugar filling in the pans first so the cakes get a nice carmelized crust. For angel food cake pan spread 1/3 of the batter (about 2 cups) in pan then sprinkle with 1/3 of the filling. Repeat this twice for loaf pans; spread 1/4 of the batter (about 1 1/2 cups) in each pan then sprinkle with 1/4 of the filling repeat once.
5. Bake angel food/tube cake pan about one hour. Loaf pans about 45 minutes or until toothpick inserted nearest center comes out clean. Cool 10 minutes in pan on cooling rack.
6. Remove from pan to cooling rack cool about 20 minutes and mix glaze ingredients until smooth. Drizzle glaze over coffee cake served warm if desired (I think it tastes better at room temperature!)
Recipe and Photos Provided Courtesy of Lisey Sweet