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Pumpkin Coffee Cake

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    If you read my previous post, you "heard" me drool over this recipe in the middle of getting to another recipe.  Yeah, when I mentioned pumpkin it made me think of this coffee cake again, and I couldn't help the dribble of drool that escaped out of the corner of my mouth.  Sorry for the details there...                             

    Anyway, this is a great use for any pumpkin puree you have, whether it's opened already or not.  It's seriously good.  My daughter even made the semi-blasphemous statement that we should probably just replace pumpkin pie with this cake at thanksgiving this year!  That's going pretty far of course, because you know....TRADITION! TRADITION! (Fiddler on the Roof anyone?). But she's right that it is that good.  

    You should give it a shot.  If you don't replace generations-old traditions with it, that's okay, but you should consider making it a tradition to have this coffee cake at some point every fall.  Trust me.

Recipe adapted from Ellaclaireinspired.com

INGREDIENTS:

Coffee Cake--2 cups of all-purpose flour (spoon into cup and level with a knife)

3/4 cup granulated sugar

2 tsp. baking powder

1/2 tsp. salt

1 Tbs. pumpkin pie spice

1 cup pumpkin puree

1/2 cup milk

1/2 cup vegetable oil

1 egg

1 tsp. vanilla

Streusel Topping--1/2 cup brown sugar

2 Tbs. butter, melted

2 Tbs. flour

2 tsp. cinnamon

1/2 cup pumpkin seeds or chopped pecans, or a combination of the two

DIRECTIONS:

Preheat oven to 350 F.

For the Cake--Whisk dry ingredients together in a medium  bowl.

Whisk wet ingredients together in a small bowl (or 4 cup glass measuring cup).

Pour wet ingredients into the bowl with the dry ingredients and mix until well incorporated, scraping sides with a rubber scraper as needed.  

Pour into a greased 9x9 square glass pan (I used a 9" pie pan because my square pan was only 8x8).

For Streusel--Melt Butter in microwave.  

Add remaining ingredients (except nuts) to butter and mix well.  Then mix the nuts into the butter mixture.  

Sprinkle evenly over cake batter, then using a knife, or even your finger if it's clean, poke down into the cake in several different places.  Poke, don't stir!  You want most of that topping on the top (go figure!).  This presses just some of that yummy streusel into the cake, and it's a delightful surprise when you cut into the cake with your fork. 

Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs.  

Let cool for at least 15 minutes.   

Serve with hot apple cider, or if you drink coffee, with your coffee.  My daughter brilliantly suggested having it with eggnog, which we will have to try next time for sure!  Just a regular glass of your favorite milk would be great too.  Ice cream nuts could do some vanilla bean with the cake, but I personally don't like the soggy cake that results with ice cream being added into the mix.  Fortunately, when you make it, you can have it the way you like best, and when I make it, I'll have it my way :) Regardless, I'm certain you'll love it!


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