PUMPKIN PECAN STREUSEL COFFEE CAKE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 25
Steps:
- Preheat the oven to 325°F. Spray a 9X14-inch baking dish with non-stick spray. CAKE: Whisk together all of the dry ingredients, set aside. In a mixer, cream the butter and sugar until light and flufffy. Add the sour cream. Add the dry ingredients until blended. The batter will be thick. PUMPKIN FILLING: Whisk together the pumpkin, sugar, spices, salt. Add the eggs and whisk, then the evaporated milk. Set aside. STREUSEL TOPPING: Melt the butter and add to the remaining ingredients, combine with a fork until wet and crumbly. Set aside. CAKE: Layer half of the batter in the prepared pan. (NOTE: I had challenges with this, as the batter slide around a bit.) Sprinkle half the streusel over the batter. Pour the pumpkin custard over the cake batter and streusel. NOTE: The custard will be very thin, but it will bake solid. Add the remaining batter on top. Note: I had challenges with this, as the pumpkin custard was very thin. Instead, I added dollops of the batter all around, and did my best to spread the batter. Top with the remaining streusel. Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Notes: The cake was baked in 45 minutes and the top looked like a cobbler, with baked pumpkin color on top. I was relieved to find that the cake turned out very moist, and while the pumpkin layer was more of a swirl, the cake was excellent. I would consider adapting this recipe to be muffins, and scoop the batter with an ice cream scoop. I'm not sure of the baking time, but I would guess 15 to 20 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
akash jsr
[email protected]This coffee cake is a great way to use up leftover pumpkin puree. It's also a great make-ahead breakfast or snack.
Tracy Muthua
[email protected]I've never made a coffee cake before, but this recipe was so easy to follow. I'm definitely going to make it again.
Baishakhi Mondol
[email protected]This coffee cake is the perfect fall treat. It's warm, cozy, and delicious.
King oliver
[email protected]I'm not a huge fan of pumpkin, but I loved this coffee cake. The flavors were perfectly balanced.
Danica Terblanche
[email protected]The streusel topping is what really makes this coffee cake special. It's so crunchy and flavorful.
Oleg Shibanov
[email protected]This coffee cake is so easy to make. I was able to whip it up in no time.
So Hagi
[email protected]I made this coffee cake for a brunch party and everyone raved about it. It was a great way to start the day.
Sharon Fowler
[email protected]I love that this coffee cake is not too sweet. It's the perfect balance of flavors.
Jhon Britto
[email protected]The flavors of pumpkin, pecan, and streusel are perfect together. This coffee cake is a must-try for fall baking!
Kaila Miles
[email protected]I've made this coffee cake several times now and it's always a crowd-pleaser. It's easy to make and always turns out great.
Festus Egharevba
[email protected]This coffee cake was a hit! The streusel topping was perfectly crunchy and the cake itself was moist and flavorful. I used fresh pumpkin puree and pecans, which gave it a delicious fall flavor.