Monday, November 11, 2013

Pumpkin Coffee Cake...

...since I'm on a pumpkin kick, of course, I've been searching Pinterest for pumpkin recipes. I now have four gallon-Ziplock bags in the freezer. While I was baking and pureeing the pumpkins, I decided to make some Pumpkin Coffee Cake.
 
First, I got out all the ingredients for the cake: pumpkin puree (represented by the bottom half of the pumpkin I hadn't baked yet), salt, flour, vanilla, pumpkin pie spice, sugar, baking powder, milk, and Greek yogurt. Lately, I'm a fan of any recipe that I can use Greek yogurt.
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You mix everything together and the batter is REALLY thick.
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Next, I got out all the ingredients for the streusel: butter, flour, cinnamon, pecans and brown sugar.
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Whip it all together-yum!!!
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Then sprinkle over the top of the batter and bake it!
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Ta-da-finished product!
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Ingredients
For the Cake:
*2 cups flour, divided
*3/4 cup sugar
*2 teaspoons baking powder
*1/2 teaspoon salt
*1 tablespoon pumpkin pie spice
*3/4 cup pure pumpkin puree
*1/4 cup non-fat vanilla or plain Greek Yogurt
*1 teaspoon vanilla
*1/2 cup milk
For the Streusel
*2 tablespoons butter, melted
*1/2 cup brown sugar
*1/2 tablespoon cinnamon
*2 tablespoons flour
*1/2 cup chopped pecans
 
Instructions
  1. Preheat oven to 350°. Line a 9x9” pan with foil and spray with cooking spray.
  2. Whisk in pumpkin, greek yogurt, vanilla and milk in a large bowl until no lumps remain. Whisk in sugar, then baking powder, salt, and pumpkin pie spice. Stir in flour with a spatula or wooden spoon. Batter will be thick. Pour into prepared pan.
  3. In a small bowl, stir butter, brown sugar, cinnamon and 2 tablespoons of flour with a fork. Stir in pecans. Spread on top of pumpkin cake layer.
  4. Bake about 20 minutes until a toothpick inserted 2” from the side of the pan comes out clean. Cool until you can’t stand it anymore, then cut into squares and serve. It can take up to 30 minutes to bake, depending on your oven. Take it out as soon as a toothpick comes out clean along the edges. Remember, the yogurt will change the texture of the cake. It will be chewier.
Note
If you prefer to use oil, you can substitute vegetable oil for the Greek yogurt.
 
I took it out to the farm for us to enjoy for breakfast. Everyone said it tasted great but I didn't think it really had much pumpkin flavor. If I made it again, I would probably do a whole cup of pumpkin puree.
 
It was also really hard to tell if the toothpick was coming out clean because of the streusel. Everyone was a fan though so I'm sure I'll be making it again!
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1 comment :

Glan Deas said...

Wow!!! I like your recipe!!! It really seems very tasty, hope it will as it seems.


Regards,
Kopi Luwak