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Add a photoI adore pumpkin, and I don't necessarily wait until Fall to enjoy it. This recipe makes a moist and tender coffee cake, because there is sour cream added to the batter. I layered streusel on top of half the batter, then poured over a pumpkin custard and one more layer of batter and topped it with the remaining streusel. The cake batter was easy to make, and I simply whisked the pumpkin custard together-- so prep work wasn't too much. This is a tasty coffee cake, with a nice marbled layer of baked pumpkin pie in between. I admit, baking this in a 9x13 baking pan was a challenge, and I think that next time I'd adapt these into big muffins! They tasted even better on Day #2.
Ingredientes
- For the cake:
- 1/2 cup butter
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- For the pumpkin layer:
- 1 (15 ounce) cans pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves OR
- 2 tsp pumpkin pie spice, in lieu of cinnamon, ginger and cloves
- 2 eggs
- 1/2 cup evaporated milk
- For the pecan streusel:
- 1 cup pecans, chopped
- 3/4 stick butter, melted
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
Direcciones
- Preheat the oven to 325F. Spray a 9X14 baking dish with non-stick spray.
- For the cake:
- Whisk together all of the dry ingredients, set aside.
- In a mixer, cream the butter and sugar until light and flufffy.
- Add the eggs, one at a time, until incorporated.
- Add the sour cream.
- Add the dry ingredients until blended. The batter will be thicke.
- For the pumpkin filling:
- Whisk together the pumpkin, sugar, spices, salt.
- Add the eggs and whisk, then the evaporated milk. Set aside.
- For the streusel topping:
- Melt the butter and add to the remaining ingredients, combine with a fork until wet and crumbly. Set aside.
- To make the cake:
- Layer half of the batter in the prepared pan. (NOTE: I had challenges with this, as the batter slide around a bit.)
- Sprinkle half the streusel over the batter.
- Pour the pumpkin custard over the cake batter and streusel. NOTE: The custard will be very thin, but it will bake solid.
- Add the remaining batter on top. NOTE: I had challenges with this, as the pumpkin custard was very thin. Instead, I added dollops of the batter all around, and did my best to spread the batter.
- Top with the remaining streusel.
- Bake for 50-60 minutes, or until an inserted toothpick comes out clean.
- NOTES: The cake was baked in 45 minutes and the top looked like a cobbler, with baked pumpkin color on top. I was relieved to find that the cake turned out very moist, and while the pumpkin layer was more of a swirl, the cake was excellent. I would consider adapting this recipe to be muffins, and scoop the batter with an ice cream scoop. I'm not sure of the baking time, but I would guess 15-20 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 12 servings | |
| Calories 481 | |
| Calories from Fat 207 | 43% |
| Total Fat 23.7g | 30% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 550mg | 23% |
| Potassium 235mg | 7% |
| Total Carbs 61.95g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 37.36g | 25% |
| Protein 7.43g | 12% |
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