Yesterday I tried a new recipe for Pumpkin Streusel Coffeecake… wow! It was so easy to make (really!), and it just begs you to cut a slice out of it when it’s done (well maybe it didn’t actually BEG, but it did taunt me a bit!)
This would be a perfect Thanksgiving morning coffeecake to offer your family or holiday house guests. Maybe you will be inspired to keep one for your family and give the other one away to a friend or neighbor who just might need someone to surprise or encourage them this time of year.
This coffeecake brings out all the wonderful “tastes and flavors” of Fall, with pumpkin, cinnamon, streusel topping, and cinnamon icing! The recipe itself is amazingly EASY, doesn’t require a lot of ingredients and will definitely be a big hit when you serve it! Here’s a few pictures I took while making these delicious coffeecakes!
Dust and flour 8″ cake pans. Place a piece of parchment paper on bottom of pan (will help make cake removal easy)
Ingredients for coffeecake ready to mix together…
Coffeecake batter poured into both cake pans…
Streusel ingredients ready to be mixed together… then ready to go on top of coffeecake batter…
Coffeecake batter with streusel topping… ready to bake!
Mix up the cinnamon icing while coffeecakes are baking…
Once you have removed coffeecakes from pan, place on wire racks and drizzle with cinnamon icing (put parchment paper or foil underneath to catch drips, for easier cleanup)
After icing has firmed up, cut a big slice. Serve, and enjoy!
As I always say… “hope you’ll give this recipe a try… I think you will LOVE it!”
Recipe Source: http://www.shugarysweets.com/2012/10/pumpkin-coffee-cake-with-cinnamon-struesel#_a5y_p=1490662
- 1/2 cup unsalted butter , softened
- 1 1/2 cup granulated sugar
- 1 can (15oz) pure pumpkin
- 3 eggs
- 2 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 Tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
- 2 Tbsp unsalted butter , melted
- 1 1/2 cup powdered sugar
- 1 tsp ground cinnamon
- 3 Tbsp milk
- Preheat your oven to 350 degrees.
- Grease and flour two 8 inch round cake pans. Line the bottoms of each pan with parchment paper, cut to fit. Set the cake pans aside.
- Make the batter for the coffeecakes: Beat the butter and sugar in a large mixing bowl until they are well combined (a couple of minutes). Add pumpkin and eggs to the mixture, and beat until ingredients are well blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until fully combined. Distribute the batter evenly into the two prepared cake pans. Set aside.
- Make the streusel: In a small bowl, combine streusel ingredients using a fork. Sprinkle streusel evenly over both pans of coffeecake batter.
- Bake at 350 degrees for 30-35 minutes, (or until a toothpick inserted in the middle comes out clean).
- Once coffeecakes are done, remove them from oven and let them cool for 10 minutes in the pan.
- To easily remove coffeecakes from pan: Run a butter knife around the edges of pan. Place an inverted dinner sized plate over the top of coffeecake pan. Quickly flip the pan over (cake will now be upside down on dinner plate. Then place wire rack over the top of dinner plate and invert coffeecake again. Now the coffeecake should be right side up on a wire rack. Let coffeecakes cool completely.
- While coffeecakes are cooling, make the cinnamon drizzle/icing: Place ingredients in a small bowl, and whisk until smooth. Drizzle the icing onto completely cooled coffeecakes and set aside to let the icing firm up (about 30 minutes). Serve, and ENJOY!
Here’s one more to pin on your Pinterest boards!