Tuesday, November 5, 2013

Pumpkin Coffee Cake

I absolutely love Fall. Even though where I live we don't get much of a weather change, the scenery changes and it gives me that warm cozy feeling. For one, they put in an ice rink every year outside the mall that is two blocks from my house. For two, all the bakeries have pumpkin everything! I love cooking with Pumpkin! This recipe isn't coming with any romantic tips. Just some festive flair to share!

Pumpkin Greek Yogurt Coffee Cake

Streusel filling:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 tablespoon butter, melted

3 cups all-purpose flour
1 teaspoon pumpkin pie spice
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups granulated sugar
3 large eggs
1 can pure pumpkin puree
1 cup greek yogurt
2 teaspoons pure vanilla extract

Cinnamon drizzle:
2/3 cup chips
1 1/2 teaspoons shortening (do not use butter, margarine, spread or oil)
Sprinkle 1/4 cup powdered sugar on top.

Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan, Or you can use 4 individual bundt pans. I used paper ones from World Market. They made it very easy to hand out. 
Combine streusel ingredients in a small bowl. Mix until mixture is crumbly. Set aside.
Combine flour, pumpkin pie spice, cinnamon, baking soda and salt in a bowl. Beat sugar and butter in mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each one. Add pumpkin, sour cream and vanilla, and mix well. Gradually beat in flour mixture.
Spoon half of batter into pan. 
Sprinkle streusel over batter, keeping it in the middle of the pan (don't allow it to touch sides). Top with remaining batter. Make sure batter layer touches edges of pan (batter will be thick!).
Bake for 50-60 minutes or until toothpick comes out of middle of cake clean. Cool for 30 minutes in pan on wire rack. Invert onto rack to cool completely.
Melt cinnamon chips and shortening in microwave on high for 1 minute; stir until chips are melted and mixture is smooth. Mix together confectioners' sugar and milk until smooth. Drizzle over cooled cake, Then sprinkle with powdered sugar.

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