PUMPKIN COFFEE CAKE
Steps:
- Preheat the oven to 350F degrees.
- Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.
Nutrition Facts : Calories 444 kcal, Carbohydrate 68 g, Protein 5 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 55 mg, Sodium 155 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
CINNAMON STREUSEL COFFEE CAKE
These cinnamon streusel coffee cakes are perfect for a potluck brunch.
Provided by patriciafulda
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
- Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
- Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 62.3 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.4 g, Sodium 289.2 mg, Sugar 40 g
PUMPKIN STREUSEL COFFEE CAKE
There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.
Provided by lutzflcat
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
- Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
- Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
- Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 44.8 g, Cholesterol 67.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 343.4 mg, Sugar 25.9 g
SOUR CREAM PUMPKIN COFFEE CAKE WITH PECAN STREUSEL
This is the ultimate coffee cake for fall and the holiday season. The cake is buttery, tender, and moist. Pumpkin is layered in between the cake and streusel. It is not an overpowering pumpkin flavor. There's a hint of pumpkin spice but, thanks to the streusel throughout the cake, cinnamon is the more dominant flavor. Once baked,...
Provided by Lisa Myrick
Categories Cakes
Time 1h15m
Number Of Ingredients 19
Steps:
- 1. Streusel Mixture: Combine the brown sugar, butter, cinnamon, and pecans, working in the butter until the mixture is crumbly.
- 2. I simply do this with my fingers. Divide it in half right inside the bowl and refrigerate until needed.
- 3. Pumpkin Mixture: In a separate bowl, combine the pumpkin, beaten egg, sugar, and pumpkin pie spice. Set aside.
- 4. Cake Batter: In a large bowl cream together butter, sugar, and vanilla for about 5 minutes. It won't look like much at this point.
- 5. Add eggs, one at a time, beating well after each addition, until light and fluffy.
- 6. In a separate bowl combine the flour, baking powder, and baking soda. Measure out your sour cream.
- 7. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with flour mixture. I do this with a wooden spoon so that I don't over beat the batter and make the cake dry and tough.
- 8. Drop 2 cups of batter in dollops in the bottom of a 9 x 13 baking pan (note: if not using a non-stick pan grease the pan before adding the batter). It will look as though there isn't going to be enough batter for two layers, but it IS plenty.
- 9. I use an offset spatula then to spread the batter into an even layer.
- 10. Sprinkle one half of the streusel (about 1 cup) over the batter.
- 11. Dollop all of the pumpkin mixture onto the streusel and gently spread it into an even layer with an offset spatula. Here again, it will look like there isn't enough but there IS plenty. Just do it in the dollops like I did the batter and spread it out.
- 12. Drop the remaining 2 cups of cake batter in dollops over the pumpkin mixture.
- 13. Carefully spread the batter over the pumpkin mixture with an offset spatula.
- 14. Sprinkle remaining streusel over the batter.
- 15. Bake in a 325 degree oven for 50 minutes to 1 hour. In my own personal, it has taken as few as 45 minutes but in other ovens that I have baked it in it took about 52. If your oven tends to cook hot, begin checking around the 40 minute mark. A tester inserted to the center should come out clean, with maybe a slight crumb clinging.
- 16. Also, I use a non-stick pan so I do not grease it and I have never had a problem with it sticking and I have made this MANY times. If yours isn't non-stick, I would suggest you lightly spray your pan with a little non-stick cooking spray.
CINNAMON STREUSEL PUMPKIN COFFEE CAKE
This Cinnamon Streusel Pumpkin Coffee Cake is the perfect fall breakfast recipe! It's easy to put together, so moist, and full of pumpkin flavor!
Provided by Lindsay
Categories Dessert
Time 50m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
- 2. To prepare the streusel, add flour, brown sugar, cinnamon, other spices and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.
- 3. To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes.
- 4. Add pumpkin puree, milk and sour cream and mix until well incorporated.
- 5. Add egg and vanilla extract and mix until smooth.
- 6. Combine flour, baking powder and spices in a separate bowl.
- 7. Add dry ingredients to batter and mix until smooth.
- 8. Spread half of the cake batter into the bottom of the cake pan.
- 9. Top batter with about half of the streusel mixture.
- 10. Spread remaining cake batter over streusel.
- 11. Sprinkle chopped pecans and remaining streusel over the top of the cake batter.
- 12. Bake for 24-26 minutes, or until a toothpick inserted comes out with a few crumbs.
- 13. Remove cake from oven and allow to cool in the pan for about 5 minutes. Then remove to cooling rack to finish cooling.
- 14. To make the glaze, combine powdered sugar, maple extract and milk in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.
- 15. Drizzle the glaze over the coffee cake.
Nutrition Facts : ServingSize 1 Slice, Calories 261 calories, Sugar 21.4 g, Sodium 60.1 mg, Fat 12.2 g, SaturatedFat 6.6 g, TransFat 0.2 g, Carbohydrate 35.9 g, Fiber 1.7 g, Protein 3 g, Cholesterol 41.7 mg
CINNAMON STREUSEL PUMPKIN COFFEE CAKE
Moist homemade pumpkin coffee cake with a crunchy cinnamon streusel topping and sweet vanilla glaze. A guaranteed family favorite and a must make for any Fall breakfast or brunch!
Provided by Rachel
Categories Breakfast
Time 45m
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on all four sides. Parchment paper may be held in place with binder clips, if necessary. Set aside.
- In a medium bowl, combine dry streusel ingredients. Mix in melted butter. Using a fork, gently toss ingredients until only small chunks remain. Transfer mixture to a clean rimmed baking pan. Set aside.
- In a large bowl or stand mixer, combine wet ingredients. Scrape bowl as needed. Mix in sugars, baking powder, baking soda, salt and spices. Add flour, mixing until just combined and no streaks remain. Transfer batter to prepared baking pan. Top off with prepared streusel.
- Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack.
- When cake is room temperature, carefully remove cake by pulling up and outwards on parchment paper. Transfer to a serving tray or platter.
- In a small bowl, whisk together powdered sugar, milk and vanilla. Drizzle over cooled cake.
- Slice and serve. Store remaining cake in an airtight container for up to several days.
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