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

Pumpkin Bread Pudding with Cinnamon Caramel Sauce

Two Carolines Pumpkin Bread Pudding.JPG

The blessed Season of the Pumpkin is upon us! There are spiced drinks, teas, cookies, etc. But have you had a Pumpkin Bread Pudding? Have you had one that has been drizzled lovingly with Cinnamon Caramel Sauce? Have you had your mind blown yet? Well, we Two Carolines are here for you—here for your pumpkin addiction needs, here to support you cozying up to all things spiced up for fall. Basically, we are here to Spice up Your Life like some other friends of yours from the 90’s.

Pumpkin Bread Pudding recipe:

  • 6 large eggs
  • 2 1/2 cups milk
  • 1 1/2 cups sugar
  • 1 cup plus 2 tablespoons whipping cream
  • 1 t. vanilla
  • 1 1-lb loaf pumpkin bread (recipe below), cubed and dried out for at least one day

Butter a 3 quart baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla. Whisk to blend well. Add bread chunks and set sit covered, in the refrigerator, for 30 minutes.

Preheat the oven to 350°. Scoop coated bread chunks into prepared baking dish, push down the bread crumbs, compacting the mixture. Add a little extra custard on top, and press down some more. Toss any extra custard. Fill a 9×13 pan filled halfway with water and place on the bottom rack, place the bread pudding on the middle rack. Cook for 1 hour, 30 minutes, or until it is set (maybe another 15 minutes). Before serving, dribble some cinnamon caramel sauce over the top. Freak out.

Cinnamon Caramel Sauce recipe:

  • 1 cup (packed) golden brown sugar
  • 1 cube butter
  • ½ cup whipping cream
  • 1 t. cinnamon

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream and cinnamon and bring to simmer. simmer until sauce thickens and is reduced to 1 ½ cups, about 5 minutes. Serve warm.

two-carolines-cinnamon-caramel-sauce

Pumpkin Bread recipe:

  • 2 cups flour
  • 1/4 t. nutmeg
  • 2 cups sugar
  • 1 14 oz. can pumpkin
  • 2 t. baking soda
  • 1/2 cup oil
  • 1/2 t. salt
  • 1/2 t. cloves
  • 1/2 t. cinnamon

Preheat oven to 325 degrees (350 for high altitude) and grease one large loaf pan; set aside. Mix dry ingredients into a large bowl. Stir in pumpkin and oil. Beat with until well blended. Pour batter into prepared loaf pan and bake in for 1 1/4 hours to 1 1/2 hours. Put toothpick in center to see if bread is done. Let cool before slicing. Recipe can be doubled easily, and so delicious when adding chocolate chips or a streusel!

-CK 1.0