It is hard to believe that we are no longer living in the Caribbean. Though it has been a huge change, we are doing our best to embrace the 50 degree decrease in the weather with long walks outside, our new Smart Wool socks, and several layers of clothing that we haven’t worn for the last 4 years. Luckily, the autumn is in full force in Philly and we are loving the postcard-worthy beauty of the scenes around us. As you can imagine, I am literally glued to my camera taking pictures everywhere we go. I will share some of my photos in the next couple of weeks.
Admittedly, I haven’t been cooking as much as I would like yet, because truth be told, I have been spending most of my days in local supermarkets literally admiring the availability and abundance of the fresh produce. And perhaps, buying more stuff than I need. But the fact that I can find everything on my list in one place (not to mention, they are all fresh, un-molded, and unexpired) has been a truly welcome change in my life. This afternoon, we will go to a couple of farmers markets in the area and I am looking forward to seeing the local produce and meeting with the local farmers. I have a long list of recipes to try with seasonal ingredients and I cannot wait to start cooking again.
This pumpkin coffee cake recipe is the final pumpkin recipe I am sharing for the year. I had made it (and photographed) right before we left the island. To me, it is a great coffee cake recipe with a seasonal twist to have on hand and bake during this time of the year. Not to mention, it is a great way to use all the pumpkin that is in abundance.
About the Recipe:
The recipe below uses canned pumpkin, but you are more than welcome to use roasted (and pureed) pumpkin that is leftover from another recipe or you have on hand. The addition of pumpkin adds a really nice touch to the cake topped with pecan streusel topping especially after it is drizzled with the cocoa and vanilla glaze.
I do not know you, but I am a huge fan of pumpkin-chocolate combination. So grab a cup of coffee, cut yourself a slice of this beauty, and enjoy the last days of autumn.
Other Pumpkin Recipes You Might Be Interested:
Pumpkin Coffee Cake with Cocoa Vanilla Glaze
For the streusel:
- 1/3 cup (1.66 ounces) all-purpose flour
- 1/2 cup (3.5 ounces) light brown sugar, packed
- 1 tsp. ground cinnamon
- 1/8 teaspoon kosher salt
- 6 tablespoons (3 ounces) cold unsalted butter, cut into small chunks
- 1 cup chopped pecans lightly toasted
For the cake batter:
- 1 1/2 cups (7.5 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 1/4 teaspoons freshly grated nutmeg
- 1/2 teaspoons kosher salt
- 1/2 cup pumpkin puree
- 1/2 cup sour cream
- 8 tablespoons (4 ounces) unsalted butter, at room temperature
- 1 cup (7 ounces) light brown sugar, packed
- 2 large eggs at room temperature
For the glaze:
- 1/2 cup confectioners’ sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons whole milk
- 1 teaspoon vanilla extract
- Pre-heat the oven to 350 degrees. Lightly butter and flour a 9-inch spring form pan and line it with parchment paper. Set aside.
- To make the streusel topping: Whisk together the flour, brown sugar, cinnamon, and salt in a medium size bowl. Using a fork, work the butter into the flour mixture until it resembles coarse crumbs. Mix in the pecans. Cover it with stretch film and place in the fridge.
- To make the batter: Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl. Set aside.
- Whisk together the sour cream and the pumpkin puree in a bowl. Set aside.
- In the bowl of a standing mixer attached with the paddle attachment (or a hand mixer would work too), beat the butter and sugar in medium speed until creamy, 60-90 seconds. Add in the eggs one by one, ensuring that they are homogenously combined, scraping down the bowl as necessary. Reduce speed to low and add one-third of the flour mixture, followed by half of the sour cream and pumpkin puree mixture, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of the sour cream and pumpkin puree mixture. Mix just until combined. It will be a thick batter.
- Spread half of the batter in the prepared pan. Sprinkle half of the streusel topping all over the batter. Spoon the rest of the batter on top. Using a spatula, spread the batter as equally as you can. Top it off with the rest of the streusel.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean. Once it comes out of the oven let it cool for 5-10 minutes. Run a knife through the sides of the cake; remove from the pan, and let cool on a wire rack for at least 30 minutes.
- Meanwhile, to make the glaze: Sift confectioners’ sugar and cocoa powder in a bowl. Whisk in the milk and vanilla extract until it is creamy. Drizzle it over the cake.
- Slice the cake and serve.
Did you make this recipe?Tag @foolproofliving on Instagram and hashtag it #foolproofeats
Adapted from the cookbook Home Baked Comfort by Kim Laidlaw.