Pumpkin Cinnamon Streusel Coffee Cake

This weekend *we* (meaning my mother) decided to rearrange the house–at 8:30 pm on a Saturday night.  This rearrangement entailed moving the piano, both computers and the printer, dusting every visible surface of the house, and piling all of the loose papers, gadgets, etc. onto the kitchen table.  When I was assigned the job of cleaning the filthy, black, dusty wood-burning stove, I wasn’t sure I was going to make it, but I’m pleased to report that there were no casualties.  Which is actually a little surprising, considering the fact that two overtired parents and two surly teenagers were trying to clean and organize a house at 10 at night.  Not to mention a poor little dog who was trying to sleep in peace on her armchair, which kept getting dragged around to new locations.  She finally sat up among her rumpled fur blankets and stared at us with resentment in her eyes as her chair was swiveled around the living room.

The cleaning frenzy continued bright and early on Sunday morning.  Unfortunately, I was set on baking a Pumpkin Cinnamon Streusel Coffee Cake for my parents’ dinner guests, but the kitchen was in the process of being cleaned.  Which meant that there were gloves, pen drives, envelopes, potted plants, and who knows what else piled onto my usual counter space.  No matter where I tried to work, my mother seemed to be right behind me with a wet washcloth or a bottle of windex, so I ended up scrunched into a tiny corner with my recipe balanced on the toaster and my bowl of dry ingredients placed precariously on top of a bowl of oranges.  Finally, I got my cake safely into the oven, which was thankfully undisturbed by cleaning tools.  Although I’m pretty sure the only reason my mom refrained from cleaning the oven at that point was because it was strategically heated to 350 degrees and therefore untouchable.  Hah!

Hopefully if you try out this to-die-for cake, your baking experience will be much more peaceful and pleasant than mine.  It really is a winner…moist, lightly spiced pumpkin cake filled and topped with a layer of cinnamon streusel, then drizzled in a sweet cinnamon glaze.  Yum!  The perfect reward for a hard-working weekend of cleaning 🙂

Pumpkin Cinnamon Streusel Coffee Cake

Streusel:

2/3 cup all-purpose flour

1/2 cup light brown sugar, packed

1 tsp ground cinnamon

1 pinch salt

6 Tbs cold unsalted butter, cut into small cubes

Cake:

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground allspice

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

1 cup light brown sugar, packed

2 large eggs

1 tsp vanilla extract

1/2 cup pumpkin puree (not pie filling)

1/2 cup sour cream or plain Greek yogurt

Glaze:

1/2 cup powdered sugar

1/8 tsp ground cinnamon

2-3 tsp milk

1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F.  Grease a 9-inch round cake pan or springform pan with baking spray.

For the streusel, in a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.  Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.  Set aside.

For the cake, in another medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.  In a large bowl, beat together the butter and brown sugar until smooth and creamy.  Add in the eggs one at a time, scraping down the bowl with a rubber spatula.  Beat in the vanilla.  Add in the pumpkin puree and Greek yogurt, mixing until combined.  Slowly add in the flour mixture, stirring until incorporated.  The batter will be thick.

Spread half the batter into the prepared pan.  Sprinkle half the streusel mixture over the batter.  Pour the remaining batter over the streusel and top with remaining streusel.  Bake for 45-50 minutes, or until an inserted toothpick comes out clean.  Transfer the pan to a wire cooling rack and let cool for 15 minutes.  Remove sides of spring-form pan or remove cake from cake pan.  Slide cake onto cooling rack.

While the cake is cooling, whisk together the glaze ingredients, adding the milk 1 tsp at a time until glaze reaches desired consistency.  Drizzle the glaze over the warm cake.  Cut and serve.

(Recipe from Two Peas and Their Pod)

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