What is it about the taste of spices and pumpkin that tastes like fall? Is it in our DNA -- ancestral memories of yummy spiced baked goods that used up autumn's harvest? I don't know, but nothing tastes like fall like good, spiced, baked goods. The cool turn of weather makes them taste even better. On Saturday, I was up early with the puppy (just when my children learn the pleasures of sleeping late, we get a puppy so I can get up early with her!) and decided I might as well make something yummy for breakfast. With a can of pumpkin in hand, a quick Google search landed me at those Mennonite Girls and a delicious Pumpkin Coffeecake. The whole family truly enjoyed this coffeecake and I have a feeling I'll be making this moist, light cake for more than breakfast. It would make a great dessert or afternoon tea snack, too. Not too spicy, but just enough. And the applesauce gives it just a little bit of tang. Mmmm.
I made this coffeecake exactly as directed (except for omitting the almonds in the streusel for allergies) and I am posting it just as it appeared on their blog.
Sorry, bad picture. It was early and still a little bit dark out. Pumpkin Coffeecake
Streusel:
¼ c. brown sugar
¼ c. sugar
¼ c. flour
¼ c. rolled oats
¼ c. slivered almonds (I omitted)
1 ½ t. cinnamon
3 T. butter
Cake:
1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. canned pumpkin
1 t. vanilla
2 c. flour
2 t. baking powder
1 ½ t. cinnamon
½ t. baking soda
½ t. salt
¼ t. ginger
¼ t. nutmeg (I used a pinch)
pinch cloves
Filling:
½ c. unsweetened applesauce
Combine streusel ingredients, cutting in the butter to make crumbs; set aside.
Cream butter and sugar and beat in eggs one at a time. Add pumpkin and vanilla.
Combine dry ingredients and add to creamed mixture. Spoon 1/2 into greased 10”springform pan (this will be a thin layer, but it bakes up much higher). Spread applesauce over batter. (as directed, "spread it, leaving a hole in the center because otherwise the cake looks like it’s not done in the middle once you slice it") Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel and then spread carefully. Top with remaining streusel. Bake at 350F. for 50 - 55 min. or until cake tests done. Cool 10 min: remove outside ring.
Combine glaze ingredients: 1/2 c. powdered sugar,
1/4 t. vanilla, 1 1/2 T. hot water
Drizzle over coffee cake.
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Streusel:
¼ c. brown sugar
¼ c. sugar
¼ c. flour
¼ c. rolled oats
¼ c. slivered almonds (I omitted)
1 ½ t. cinnamon
3 T. butter
Cake:
1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. canned pumpkin
1 t. vanilla
2 c. flour
2 t. baking powder
1 ½ t. cinnamon
½ t. baking soda
½ t. salt
¼ t. ginger
¼ t. nutmeg (I used a pinch)
pinch cloves
Filling:
½ c. unsweetened applesauce
Combine streusel ingredients, cutting in the butter to make crumbs; set aside.
Cream butter and sugar and beat in eggs one at a time. Add pumpkin and vanilla.
Combine dry ingredients and add to creamed mixture. Spoon 1/2 into greased 10”springform pan (this will be a thin layer, but it bakes up much higher). Spread applesauce over batter. (as directed, "spread it, leaving a hole in the center because otherwise the cake looks like it’s not done in the middle once you slice it") Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel and then spread carefully. Top with remaining streusel. Bake at 350F. for 50 - 55 min. or until cake tests done. Cool 10 min: remove outside ring.
Combine glaze ingredients: 1/2 c. powdered sugar,
1/4 t. vanilla, 1 1/2 T. hot water
Drizzle over coffee cake.
Source: Mennonite Girls
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1 comment:
Glad this worked out well for you!
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