pumpkin coffee cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
Pumpkin Coffee Cake ~ Gluten Free or Not
Cake Layer Ingredients:
1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cup brown rice flour *
1/2 cup potato starch *
1/4 cup tapioca starch *
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
* if you are not in need of a gluten free recipe, substitute 2 cups all purpose flour for the items marked with an *
Pumpkin Layer Ingredients:
(1) 15 ounce can pumpkin
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup half and half (or 1/4 cup heavy cream plus 1/4 cup milk)
Topping Ingredients:
1/3 cup cold butter, grated or diced very small
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans, chopped small
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Directions: |
Directions:
Preheat the oven to 325 degrees. Grease a 9x13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don't worry about making it look perfect.)
Mix together the topping ingredients, tossing the grated butter in the sugar and pecans to coat and then lightly pressing it with your fingers to combine. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!
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Number Of
Servings: |
Number Of
Servings:Yield: 16-20 servings |
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