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I lied about not posting sweet stuff, and for that I apologize. But this was just too good to not post sooner versus later. Besides, it’s breakfast not dessert, so that makes it a little better, right? 😉I’m a fan of pumpkin all year long. I love the color it adds to food, and of course the flavor! As soon as I saw this recipe, I knew I had to try it. And I have a few cans of pumpkin I stashed away that are just waiting to be used in something tasty! Unfortuntaely, the post mentioned that this was a very good coffee cake, but it wasn’t big on the pumpkin flavor. Thankfully, that was easy enough to remedy by replacing the sour cream with more pumpkin! This coffee cake is delicate and pumpkiny with a delicious layer of streusel on the top and in the middle of the cake. It was a huge hit with my little nephews, too, which is always a plus! 🙂 If you’re a year-round pumpkin lover looking for a delicious breakfast treat, this coffee cake is perfect for you!Pumpkin Streusel Coffee Cake

⅓ cup all-purpose flour
½ cup old-fashioned oats
½ cup light brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small cubes

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temp
1 cup light brown sugar, packed
2 large eggs, at room temperature
1 cup pumpkin puree

½ cup confectioners’ sugar, sifted
1 tablespoon whipping cream
½ teaspoon vanilla extract

To make the streusel: In a medium bowl, whisk together the flour, oats, brown sugar, and cinnamon. Add the butter, and use a pastry cutter to work it into dry ingredients until the mixture resembles coarse crumbs; set aside while you make the batter.

To make the cake: Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray.

In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together. In a large mixing bowl, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary. Add the pumpkin puree and beat until incorporated. Gradually add the dry ingredients, mixing at a low speed just until combined.

Spread half of the batter in an even layer in the bottom of the prepared pan. Sprinkle half of the streusel mixture over the batter. Dollop the remaining batter over the streusel and use a spatula to spread it as best you can. Top with the remaining streusel.

Bake the cake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes then remove the sides of the pan and let the cake cool completely.

To make the glaze: Whisk the confectioners’ sugar, cream, and vanilla in a small bowl until the consistency is thick, but pourable; add more cream if a thinner consistency is needed. Drizzle over the top of the cake. Let the glaze set before serving.

Source: Adapted from Tracey’s Culinary Adventures