Pumpkin Coffee Cake

Yesterday really felt like Fall. It was cold, cloudy, and raining in the morning and so I did what any sensible person would do. I called in to work and took the day off. I pulled the covers back over my head and slept in for a while, then got up and put on comfy clothes and fuzzy socks. I spent the day curled up on the couch drinking cinnamon spice coffee, and watched chick flicks, read a good novel, painted my toenails, and watched the rain through the window. I baked a yummy cake that filled the house with aromas of cinnamon and pumpkin and caramel. It was the perfect autumn rainy day.

OK, time for reality. I didn’t do that. Homekeeping, for all its wonderful qualities, doesn’t have the perk of “sick days” unless I really am sick. So I didn’t call and take the day off. I didn’t sleep in. I did wear comfy clothes, but my shirt was covered in spit-up by day’s end. I did drink some coffee and have a little downtime when both Little Man and Little Lady were miraculously napping at the same time. But the rest of the day included watching Disney movies and Super Why! with Little Man, reading Dr. Seuss books, and walking around with Little Lady in my arms for a long time trying to get her to sleep. And while I didn’t get to leisurely watch the rain, I did get to see Little Man play tag with the cat and give kisses to Little Lady. I got to watch Little Lady smile in her sleep as I held her. Still a perfect autumn day, just in a different way.

And I did bake the yummy cake. It was a quick and easy recipe that I was able to pull off even with the kids awake and wanting attention. The house smelled amazing and the cake tasted so good. I will definitely be making this recipe again, whenever I need a quick “perfect autumn day” fix.

I found this recipe on Not So Humble Pie, and altered it slightly. I baked it in a 9×13 pan and changed a couple proportions in the streusel. Finally, I topped the cake with a drizzle of homemade caramel, because pumpkin and caramel are soulmates.

Pumpkin Coffee Cake

1 stick butter, softened
11/2 cups sugar
1 (15 oz) can pumpkin
3 eggs
2 1/2 cups flour
2 tsp baking powder
1 tbs cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt


3/4 cup flour
3/4 cup sugar
3/4 cup brown sugar
1 tsp cinnamon
6 tbs butter, melted
1/2 cup walnuts, chopped

Preheat the over to 350 degrees. Spray a 9×13 pan with nonstick cooking spray. In the bowl of a stand mixer, beat the butter and sugar until fluffy. Add in the pumpkin and eggs and mix. Add the rest of the dry ingredients and mix until combined. Pour batter into prepared pan.

Combine streusel ingredients together and sprinkle over batter in pan. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool about 20 minutes before applying Caramel Drizzle (below).

Caramel Drizzle (optional, but highly recommended):

In a saucepan, combine 2 tbs butter and 6 tbs packed brown sugar. Heat over medium heat, stirring occasionally until sugar dissolves mixture boils. Once the mixture boils, add in 2 tbs heavy cream (the mixture will bubble like crazy). Swirl the pan to combine and boil for 1-2 minutes longer. Drizzle caramel over the coffee cake.

Cut a big slice of cake and take a few minutes to slip into autumn rainy day bliss.



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