I like to serve it just the way it is, but you can top it with a pat of butter, a drizzle of pure maple syrup, or even whipped cream. Let cool slightly before cutting and serving. If you have extra, freeze it for another recipe!īake the coffee cake for 35-40 minutes, until golden brown and a toothpick inserted in the center comes out clean. Scatter the crumb topping over the top of the batter. Then, pour in the melted butter and mix with a fork until crumbly. Chocolate Chips chocolate and pumpkin go great together Add in 1/2 cup of either semi-sweet or bitter sweet chocolate chips to the batter. Feel free to mix a 1/2 cup chopped pecans into either the batter OR the topping mixture. To make the topping, stir together flour, brown sugar, chopped pecans, and cinnamon until evenly mixed. Here are some Topping & Mix-In Options: Chopped pecans these go beautifully with pumpkin. Spread the batter evenly in the prepared baking pan. In a large bowl, stir together pumpkin, eggs, brown sugar, sour cream, and vanilla until well blended.Īdd the dry ingredients gradually to the pumpkin mixture, stirring just until completely incorporated. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Grease and flour one 9-inch springform pan. Preheat the oven to 350☏ and lightly coat a 9×9-inch baking pan with nonstick cooking spray or butter. Fresh whipped cream or ice cream, for serving Preheat the oven to 350 degrees F. Spices – In addition to salt, we’re also using the classic fall spices of cinnamon, ginger, nutmeg, and cloves.Īdditionally, for the streusel you’ll need flour, brown sugar, cinnamon, pecans, and melted butter. Light or dark brown sugar both work.īaking powder and baking soda – Using both in your pumpkin coffee cake recipe will give the cake plenty of lift! Brown sugar – I love the added depth of flavor brown sugar provides, especially in fall-focused recipes like this one.
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