The Frost Is On The Pumpkin Coffee Cake Recipes

PUMPKIN COFFEE CAKE

Steps:

• In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

PUMPKIN STREUSEL COFFEE CAKE

Steps:

• For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside.
• For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
• In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing).
• Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.

THE FROST IS ON THE PUMPKIN COFFEE CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 9 x 13 glass baking pan. In a large mixing bowl, start mixing your cake batter. Combine the 1/2 cup of oil, 3 eggs, 3/4 cup sugar, maple extract, sour cream and milk. Mix until smooth. In a medium bowl, combine the flour, baking powder, baking soda and salt so all ingredients are well incorporated. Add the dry mixture to the wet mixture and stir until well combined and smooth. Pour half of this cake batter into the bottom of the baking pan, and using a rubber spatula, smooth it so it makes an even layer. Set the other half of the cake batter aside while you prepare the filling. In another medium sized mixing bowl, combine all of the pumpkin filling ingredients, stirring until smooth and well combined (I used a wire whisk for this.). Carefully place the filling over the first layer of cake in the pan, using a rubber spatula to even it out, all the way to the edges. Take care not to get the cake batter mixed in with the filling. Pour the rest of the batter over the filling, as evenly as possible, covering the filling completely. Again, use a rubber spatula to smooth it and try not to get the batter and filling mixed together. Cover the filling completely. Mix the brown sugar topping ingredients in a small bowl until crumbly. Sprinkle the topping over the cake in an even layer. Sprinkle a little nutmeg lightly over all (about 1/4 teaspoon.) Place cake in preheated oven and bake for 50 to 60 minutes or until golden brown and a wooden skewer comes clean when inserted into center of cake. Take care not to over-bake. Place cake on a wire rack to cool completely before slicing, plating and sprinkling with powdered sugar.