November Fall Recipe Marathon - Nov. 9th.
PUMPKIN SPICE COFFEE CAKE. Ingredients for the streusel:
½ cup (100 grams) light brown sugar
¼ cup (32 grams) all-purpose flour
½ cup (60 grams) finely chopped pecans
1 teaspoon ground cinnamon
3 tablespoons (43 grams) unsalted butter, melted
For the cake:
2 cups (254 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup (100 grams) light brown sugar
½ cup (100 grams) granulated sugar
1 cup (244 grams) pumpkin puree
½ cup (100 grams) vegetable oil
4 ounces (113 grams) sour cream, at room temperature
2 large eggs, beaten
For the glaze:
½ cup (63 grams) powdered sugar, sifted
2 tablespoons maple syrup
Directions:
Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.
Make the streusel:
In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
Make the cake:
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.
Make the topping:
In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
