I am proud to introduce one of my fellow Houstonians, Deborah Bynes, to ๐ฅ๐๐๐ต๐ถ๐ผ๐ปโ๐ ๐๐ฎ๐ธ๐ฒ๐ฟ ๐ฆ๐ฝ๐ผ๐๐น๐ถ๐ด๐ต๐! Today, she will be showing us how she bakes a delicious Pumpkin Streusel Coffee Cake! Now before you sweet potato lovers start trippinโ, check out her FULL RECIPEย
Preheat oven at 350ยฐ first and work on your strudel next. Grease and flour your baking pans.
๐๐ผ๐ฟ ๐๐ต๐ฒ ๐ฐ๐ฎ๐ธ๐ฒ ๐ฏ๐ฎ๐๐๐ฒ๐ฟ:
1 stick of unsalted butter at room temperature
1/2 cup of vegetable or canola oil
One can 15 ounces, 100% pure pumpkin filling (not pumpkin pie filling)
three large eggs at room temperature
1/2 cup of sour cream at room temperature
3/4 of a cup of packed brown sugar
3/4 of a cup of granulated sugar
2 1/2 cups of all purpose flour
2 teaspoons of vanilla extract
1 teaspoons of baking powder
1 teaspoon of baking soda
1 tablespoon of cinnamon
1 1/2 teaspoons of ground ginger
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
1/2 teaspoon of salt
๐๐ผ๐ฟ ๐๐ต๐ฒ ๐๐๐ฟ๐ฒ๐๐๐ฒ๐น ๐๐ผ๐ฝ๐ฝ๐ถ๐ป๐ด:
1/2 cup each of:
unsalted butter at room temperature
Pecans or walnuts
1 teaspoon of cinnamon
Combine all ingredients in a bowl and mix with a fork until it comes together. Set aside.
๐๐ผ๐ฟ ๐๐ต๐ฒ ๐ฑ๐ฟ๐ถ๐๐๐น๐ฒ ๐ถ๐ฐ๐ถ๐ป๐ด:
4 ounces of cream cheese at room temperature
1/4 teaspoon of cinnamon or pumpkin pie spice
2 cups of powdered sugar
3 to 4 tablespoons of heavy cream, milk or pumpkin pie coffee creamer
Mix to combine and you can make it thinner or thicker by either adding additional powder sugar or at a more liquid.
In a large mixing bowl, put all your dry ingredients and whisk to combine so everything is incorporated throughout.
In another mixing bowl, put ALL other ingredients and pumpkin purรฉe and combine. You can use an electric mixer or a whisk.
Combine the wet ingredients into your dry ingredients and mix well. (The batter is meant to be thick and not runny.)
Pour into your prepared cake pan(s) preferably a Bundt cake pan or a tube cake pan. Try not to go pass 3/4 of the way up your pan. Sprinkle your streusel topping over it evenly. Bake for 50 to 55 minutes until a toothpick is inserted and comes out clean.
Drizzle your icing on top or just with powdered sugar, once the cake has cooled down.
Note: If youโre using a Bundt pan, you still put the toppings at the top of the cake. When you invert the cake make sure you have two plates available, so you can flip it a second time. You want the crumb side up. Normally you flip a Bundt cake and serve it as is. If you attempt to put the streusel on the bottom of the Bundt cake and then pour the batter you will get different results. The cake will still bake it will just look different. Best results is to use a tube cake pan or a rectangular or round cake pan. Even a springform cheesecake pan would work really well. There will be a little bit of batter left over so pull out your tin muffin pan to make a few extra sweet treats.