Pumpkin Coffee Cake
I know, I am at the tail end of pumpkin season, but I can't let it completely slip by without posting this fabulous recipe for pumpkin coffee cake. I do not like pumpkin pie, and I don't even really like cake, but this pumpkin coffee cake is a favorite with me and with every other person in our house. In fact, one of my boys asked for it for his birthday cake this year.
This cake has just the right flavor and texture for coffee cake, and the crumble topping is the perfect finishing touch. Delicious! Serve it with a cup of hot chocolate and you have yourself the perfect Fall indulgence.
When preparing the batter for this cake make sure you cream the butter and sugar together for at least 2-3 minutes to give the sugar a chance to start dissolving into the butter. When you finally add the flour mix just until combined. You don't want to overmix once the flour is added or your cake may fall. In fact, I usually add the flour and mix on low until it is almost combined. I then take it off the stand mixer and finish mixing by hand.
I always make the crumble before I start making the cake batter. Then I let it hang out in the refrigerator while I am making the batter and this allows the butter in the crumble to firm up again. I made the crumble in the above picture in the food processor and you can see that I took it a little too far. The crumble should appear a little bit coarser than this. However, if you end up with a finer crumble, like this, all is well. It will still look and taste amazing!
See - After baking it looks great!
This cake is baked in a springform pan. You don't necessarily need one if you are just going to enjoy the cake out of the pan. If, however, you will be removing it and placing it on a cake plate for presentation (my favorite way to serve it), then you really need a springform pan to make this possible. If you don't have a springform pan, this is the one that I have and it is a good one.
Now for the recipe: