Showing posts with label Pumpkin Coffee Cake. Show all posts
Showing posts with label Pumpkin Coffee Cake. Show all posts

Monday, October 16, 2017

Pumpkin Coffee Cake with Streusel



I've been trying to use the gadgets that I have, and to that end, I ordered America's Test Kitchen's Food Processor Perfection. I've had fun looking through it and trying out some recipes. The food processor is a real workhorse, but I don't make as much use of it as I could.

Inspired by one their recipes, I tried making a pumpkin cake. It was an interesting experiment. One of our favorite cakes (often requested for birthdays) is a food processor cake but it only has a few ingredients. This one was a little more complex.

One of the things they point out is that the food processor makes it easier to incorporate items that need to be chopped or shredded first. Why not keep using it to make the whole cake?

The process isn't that different from making a cake using a mixer. You start with all the dry items (flour, spices, etc.) and then add the wet items. It made a lovely thick batter for the pumpkin cake.

Pumpkin Coffee Cake with Streusel
inspired by a recipe from Food Processor Perfection

Streusel

1 cup pecans

1/3 cup packed brown sugar

1/2 cup flour

3/4 teaspoon cinnamon

1/4 teaspoon salt

4 tablespoons butter, melted

1 teaspoon water

Cake

1 cup flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 cup butter (1/2 stick), melted + extra for pan

1/2 15-ounce can of pumpkin (roughly 7.5 ounces)

1 large egg

1/2 cup sugar

1/2 cup dark brown sugar

1 teaspoon vanilla

Preheat oven to 350. While it's heating, toast the pecans on a baking sheet. Grease and flour a springform pan. Place cooled pecans in food processor with sugar and process until ground. Add cinnamon, salt, butter and water and pulse until it makes clumps. Only about 8 pulses. Set aside.

Wipe out the food processor with a paper towel.

Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg to food processor and pulse to combine well. Add butter, pumpkin, egg, sugar, brown sugar, and vanilla. Process about 10 seconds. Scrape the sides. Pulse 5 times. Pour into prepared pan.

Dot the top with small amounts of the streusel and smooth together so they cover the top. Bake 40 minutes or until the middle is set and the cake begins to pull away from the sides.

Serve with sweetened whipped cream.







Almost here!

Monday, October 22, 2012

Cinnamon Swirl Pumpkin Coffee Cake

It's no secret that I like to bake. But sometimes when I hit the net to check out recipes, I recoil in horror. 1/2 pound of butter is bad enough, but it's so often followed by 1 cup of sour cream. Yikes! That's a lot for a 9 x 9 coffee cake. Now, I admit that there are times, holidays and birthdays for instance, when I throw all good sense to the wind and cook super rich food. 1/2 a pound of butter is necessary for some cakes, but they're usually big cakes!

I couldn't find anything that was quite what I had in mind today, so I gave up and made up my own Cinnamon Swirl Pumpkin Coffee Cake recipe. Pumpkin makes for nicely moist cakes and breads, so this has a very pleasant crumb. It's not diet by any means and certainly contains a lot of sugar, but I decided to use 1/2 cup of olive oil instead of butter. And surprisingly, it's not overly sweet!

It's almost a dump cake. Simple to make and requires no frosting. If you hate pumpkin, substitute apple sauce. Pour yourself a steaming cup of coffee, enjoy a piece of Pumpkin Coffee Cake, and read a mystery! Ahhh, doesn't get much better than that.

Cinnamon Swirl Pumpkin Coffee Cake

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

2 eggs
1/2 cup vegetable oil
1/2 cup dark brown sugar, packed
1/4 cup regular sugar
3/4 cup mashed pumpkin

SWIRL:
1/2 cup packed dark brown sugar
2 teaspoons cinnamon

Preheat oven to 350. Grease and flour a 9 x 9 baking pan.

Mix the flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon in a bowl and stir with a fork to mix. Set aside.

Beat the eggs, and add the vegetable oil, the sugar and 1/2 cup dark brown sugar, and then the pumpkin. Slowly add the flour mixture until well blended, scraping the sides of the mixer as necessary.

Combine the 1/2 cup dark brown sugar with 2 teaspoons of cinnamon.

Pour half the batter into the prepared pan. Cover with the cinnamon sugar swirl mixture.


Pour the remaining batter over top and spread. Twist a knife through the batter in a curly pattern, taking care not to over-mix.


 

Bake at 350 for 45 minutes or until a cake tester comes out clean.