This moist and flavorful coffee cake pairs beautifully with a steaming cup of your favorite morning brew. Serve right out of the oven or at room temperature, this coffee cake is sure to please everyone for anytime of the day.
Most of the ingredients are staples you likely already have in your pantry, with the exception of some of the dairy products. I've chosen to use a cake flour for this recipe, as I like the light and fluffy texture and buttery crumb mixture the cake flour produces. I have to admit, that my favorite part of this coffee cake is the streusel topping, bursting with flavor in those little bits of dough.
This coffee cake will fill your home with the most amazing aroma as it bakes, believe me, the waiting time is the most challenging part of this recipe!
Happy Fall Baking,
Jeanette
Autumn Morning Coffee Cake
Ingredients for Streusel Topping and Center:
2/3 Cup Dark Brown Sugar
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/8 tsp. Sea Salt
1 1/2 Cup Cake Flour
1/.2 Cup finely Chopped Pecans
1/2 cup Melted Butter
Ingredients for Cake:
1 1/4 Cups Cake Flour
1 Cup Dark Brown Sugar
1 tsp. Baking Powder
1tsp. Baking Soda
1/2 tsp. Sea Salt
1 tsp. Ground Cinnamon
1/4 Ground Ginger
1/4 tsp. Ground Nutmeg
1 Cup Pumpkin Puree
2 Eggs
1 tsp. Vanilla Extract
1/2 Cup Melted Butter
1/2 Cup Sour Cream
Instructions:
Preheat oven to 350
Prepare 8 or 9" Square Baking Pan with non stick spray
In Bowl, mix all Streusel Topping ingredients together until dough forms a crumbly consistency, set aside
In separate bowl, mix all dry ingredient for cake together, set aside.
In separate bowl, mix all liquid ingredients together, starting with Pumpkin Puree.
Slowly, mix the liquid ingredients into the dry ingredients until well incorporated.
Spoon half of the batter into prepared pan
Lightly sprinkle half of the streusel mixture evenly on top of the batter, being careful not to push down into the batter. (You don't want to prevent the cake from rising by removing the air pockets)
Top with remaining batter and remaining Streusel Topping.
Bake in oven for 30-35 min. or until inserted toothpick comes out clean.
Cool on rack, or serve straight from the oven.