Pumpkin Streusel Coffee Cake

Two Carolines Pumkin Streusel Coffee Cake.jpgYa’ll know that Pumpkin Season is in full swing, and we want to take advantage of that as much as possible. We want ALL things pumpkin. We are seeing cereal, crackers, candy, cookies, pasta, drinks, etc., etc. doused with pumpkin flavor. We need to feed this addiction morning, noon and night. So, we are starting with your morning. Why don’t you wake up to this beauty tomorrow? I’ve been thinking about a pumpkin coffee cake for a while now and found the perfect recipe over at King Arthur Flour. I only changed one thing with the spices, and I think this cake is going to be the best part of waking up for anyone who has the good sense to make it.

Pumpkin Streusel Coffee Cake

Topping

  • 2/3 cup granulated sugar
  • pinch of salt
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped pecans, optional
  • 4 tablespoons melted butter

Filling

  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon unsweetened cocoa powder, optional (this is only for color, not for taste)

Cake

  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin purée
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups all-purpose flour

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.
  2. To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Add the melted butter, stirring just until well combined. Set the topping aside.
  3. To make the filling: Mix together the brown sugar, spice, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
  4. To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  5. Add the flour, stirring just until smooth.
  6. Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
  7. Sprinkle the filling evenly atop the batter.
  8. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
  9. Sprinkle the topping over the batter in the pan.
  10. Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes. 
  11. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.

-CK 1.0

Mixed Berry Crumb Cake

image

Mixed Berry Crumb Cake by twocarolines

I’ve been making this Mixed Berry Crumb Cake for years and it never disappoints – I just love the hint of lemon and the way the Barefoot Contessa went heavy on the streusel, a thick crumble always speaks to my heart.  I often make it with blueberries, fresh if I have them or frozen, but today I happened to have a small amount of fresh blueberries, raspberries and strawberries which added up to one cup of mixed berry deliciousness.  Of course it has a breakfast cake vibe, but dress it up with some pow sugar and call it a desert cake anytime, it has the tasty talent to be both!

For the streusel:

1/4 cup granulated sugar

1/3 cup light brown sugar packed

1 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1/2 cup butter melted

1 1/3 cup all purpose flour

For the cake:

6 tablespoons butter at room temperature

3/4 cups granulated sugar

2 large eggs at room temperature

1 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh berries (blueberries, raspberries, blackberries, or strawberries)

confectioners sugar for sprinkling

  1. Preheat oven to 350.  Grease a 9 inch round baking pan – I like to line bottom with parchment so my cake comes out clean with every slice, but you don’t need to.
  2. For the streusel, combine the granulated sugar, brown sugar, cinnamon,, and the nutmeg in a bowl.  Stir in the melted butter and then the flour.  Mix well and set aside.
  3. For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes, until light.  Reduce the speed to low and add the eggs one at a time, then the vanilla, lemon zest, and sour cream.
  4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.  With the mixer on low speed, add the flour mixture to the batter until just combined.  Fold in the berries and stir with a spatula to be sure the batter in completely mixed.
  5. Spoon the batter into the prepared pan and spread it out with a knife.  With your fingers, crumble the topping evenly over the batter.
  6. Bake for 40-45 minutes, until a cake toothpick comes out clean.  Let cool and serve with confectioners sugar.
IMG_0414

Mixed Berry Crumble Cake by twocarolines

 

 

 

 

 

 

 

 

Recipe adapted from Barefoot Contessa at Home 2006