PUMPKIN STREUSEL COFFEE CAKE
Provided by Food Network
Time 2h
Yield 12 servings
Number Of Ingredients 22
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.
PUMPKIN CINNAMON STREUSEL COFFEE CAKE
This has to be the most delicious coffee cake I've ever had or made. It's very moist and full of warm spices. Perfect for the autumn season. My family just fell in love with it. Adapted from "two peas and their pod" http://twopeasandtheirpod.com/pumpkin-cinnamon-streusel-coffee-cake/
Provided by Sherri35
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350. Grease (or spray with cooking spray) a 9 inch springform pan or 9 inch cake pan. Set aside.
- To make the streusel. In a bowl combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.
- To make the cake batter, in a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the vanilla, pumpkin puree and Greek yogurt. Mix just until combined. Slowly add in the flour mixture. The batter will be thick.
- Spread half the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for about 15 minutes, then remove the sides of the pan (if using a springform pan).
- Make the glaze while the cake is cooling. In a small bowl, whish together the powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cooled cake. Cut into wedges and serve.
Nutrition Facts : Calories 343.2, Fat 14.5, SaturatedFat 8.8, Cholesterol 66.7, Sodium 256.6, Carbohydrate 50.5, Fiber 1, Sugar 31.9, Protein 3.7
PUMPKIN STREUSEL BUNDT CAKE
This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.
Provided by Aroostook
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 12 cup bundt pan.
- Streusel: Combine brown sugar, spices in a small bowl.
- Cut in butter until crumbly.
- Set aside.
- Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
- In a large bowl beat butter and sugar until fluffy.
- Add and beat in eggs one at a time.
- Add pumpkin, sour cream and vanilla.
- Beat well.
- Beat in flour mixture.
- Spoon half of the batter into the pan.
- Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
- Top with remaining batter, making sure batter does touch the sides of the pan.
- Bake for 55-60 minutes.
- Cool in the pan for 30 minutes.
- Turn out onto wire racks in order to cool completely.
- Turn out on serving plate.
- Drizzle with glaze.
PUMPKIN COFFEE CAKE
Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious
Provided by carol murray
Categories Breads
Time 1h20m
Yield 1 coffeecake, 12 serving(s)
Number Of Ingredients 20
Steps:
- Grease or spray the bottom of a 9x13 pan.
- Mix together first 8 ingredients.
- Pour 1/2 of the mixture in the 9x13 pan.
- Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
- Pour all of the pumpkin mixture over the batter in the 9x13 pan.
- Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
- Bake in a 325 degree over for 50-60 minutes.
- Let cool completely.
- Enjoy.
PUMPKIN STREUSEL COFFEE CAKE
a scrumptious coffeecake good for anytime of the year. Just be careful that you don't under bake it. I thought I cooked it long enough, but it turned out that I didn't and it was quite soft in the middle. That didn't affect the taste however!
Provided by superblondieno2
Categories Breads
Time 1h
Yield 16 slices, 16 serving(s)
Number Of Ingredients 15
Steps:
- PREHEAT oven to 350°F Grease and flour 9-inch round cake pan.
- FOR STREUSEL TOPPING:.
- COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.
- FOR COFFEECAKE:.
- COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
- SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.
- BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Nutrition Facts : Calories 291.9, Fat 16.7, SaturatedFat 9.2, Cholesterol 59.5, Sodium 280.5, Carbohydrate 33, Fiber 1.2, Sugar 16.2, Protein 3.8
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
PUMPKIN COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL
Lighter than what you would think with the rich flavor of pumpkin. Adapted from Kim Laidlaw's Home Baked Comfort for William Sonoma.
Provided by gailanng
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- To toast pecans, preheat the oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.
- Position a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9" springform pan or a 9" cake pan with 3" sides.
- To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. (Or you can whir the mixture in a food processor) Stir in the pecans.
- To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin purée and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
- Let cool in the pan on a wire rack for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
- To make the glaze, in a small bowl, whisk together the confectioners' sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges.
Nutrition Facts : Calories 616, Fat 34.3, SaturatedFat 15.7, Cholesterol 107.4, Sodium 377.8, Carbohydrate 74, Fiber 2.7, Sugar 48.8, Protein 6.5
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