I am proud to introduce one of my fellow Houstonians, Deborah Bynes, to 𝗥𝘂𝘀𝗵𝗶𝗼𝗻’𝘀 𝗕𝗮𝗸𝗲𝗿 𝗦𝗽𝗼𝘁𝗹𝗶𝗴𝗵𝘁! Today, she will be showing us how she bakes a delicious Pumpkin Streusel Coffee Cake! Now before you sweet potato lovers start trippin’, check out her FULL RECIPE
Preheat oven at 350° first and work on your strudel next. Grease and flour your baking pans.
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗰𝗮𝗸𝗲 𝗯𝗮𝘁𝘁𝗲𝗿:
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
𝗙𝗼𝗿 𝘁𝗵𝗲 𝘀𝘁𝗿𝗲𝘂𝘀𝗲𝗹 𝘁𝗼𝗽𝗽𝗶𝗻𝗴:
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.
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗱𝗿𝗶𝘇𝘇𝗹𝗲 𝗶𝗰𝗶𝗻𝗴:
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 purée 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 you’re 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.