Pumpkin Coffee Cake With Brown Sugar Pecan Streusel Recipes

PUMPKIN PECAN STREUSEL COFFEE CAKE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 325°F. Spray a 9X14-inch baking dish with non-stick spray. CAKE: Whisk together all of the dry ingredients, set aside. In a mixer, cream the butter and sugar until light and flufffy. Add the sour cream. Add the dry ingredients until blended. The batter will be thick. PUMPKIN FILLING: Whisk together the pumpkin, sugar, spices, salt. Add the eggs and whisk, then the evaporated milk. Set aside. STREUSEL TOPPING: Melt the butter and add to the remaining ingredients, combine with a fork until wet and crumbly. Set aside. CAKE: Layer half of the batter in the prepared pan. (NOTE: I had challenges with this, as the batter slide around a bit.) Sprinkle half the streusel over the batter. Pour the pumpkin custard over the cake batter and streusel. NOTE: The custard will be very thin, but it will bake solid. Add the remaining batter on top. Note: I had challenges with this, as the pumpkin custard was very thin. Instead, I added dollops of the batter all around, and did my best to spread the batter. Top with the remaining streusel. Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Notes: The cake was baked in 45 minutes and the top looked like a cobbler, with baked pumpkin color on top. I was relieved to find that the cake turned out very moist, and while the pumpkin layer was more of a swirl, the cake was excellent. I would consider adapting this recipe to be muffins, and scoop the batter with an ice cream scoop. I'm not sure of the baking time, but I would guess 15 to 20 minutes.

PUMPKIN STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In medium bowl, mix 1 cup Bisquick™ mix, the oats and brown sugar. Cut in cold butter, using fork or pastry blender, until mixture is crumbly; set aside.
• In small bowl, mix 1 1/2 cups Bisquick™ mix and the pumpkin pie spice; set aside. In medium bowl, beat eggs, granulated sugar, milk, oil and pumpkin with whisk until well blended. Beat in Bisquick™ and spice mixture until blended. Pour batter in pan. Sprinkle streusel over top.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes. Cut into 4 rows by 4 rows.
• Store loosely covered.

PUMPKIN COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL

Steps:

• To toast pecans, preheat the oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.
• Position a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9" springform pan or a 9" cake pan with 3" sides.
• To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. (Or you can whir the mixture in a food processor) Stir in the pecans.
• To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin purée and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
• Let cool in the pan on a wire rack for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
• To make the glaze, in a small bowl, whisk together the confectioners' sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges.

PUMPKIN STREUSEL COFFEE CAKE

Steps:

• PREHEAT oven to 350°F Grease and flour 9-inch round cake pan.
• FOR STREUSEL TOPPING:.
• COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.
• FOR COFFEECAKE:.
• COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
• SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.
• BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.