PUMPKIN STREUSEL COFFEE CAKE
Provided by Food Network
Time 2h
Yield 12 servings
Number Of Ingredients 22
Steps:
- For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside.
- For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
- In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing).
- Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.
PUMPKIN PECAN STREUSEL COFFEE CAKE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 25
Steps:
- Preheat the oven to 325°F. Spray a 9X14-inch baking dish with non-stick spray. CAKE: Whisk together all of the dry ingredients, set aside. In a mixer, cream the butter and sugar until light and flufffy. Add the sour cream. Add the dry ingredients until blended. The batter will be thick. PUMPKIN FILLING: Whisk together the pumpkin, sugar, spices, salt. Add the eggs and whisk, then the evaporated milk. Set aside. STREUSEL TOPPING: Melt the butter and add to the remaining ingredients, combine with a fork until wet and crumbly. Set aside. 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 to 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 to 20 minutes.
PUMPKIN STREUSEL COFFEE CAKE
A simple, spiced pumpkin cake with an irresistibly crunchy streusel topping that you'll want to make all the time, and not just because it's easy. Cut out a piece for an afternoon snack, grab a bit for a morning pick-me-up, or bring it out for a comforting chaser to a fall dinner-it'll get raves every time.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In medium bowl, mix 1 cup Bisquick™ mix, the oats and brown sugar. Cut in cold butter, using fork or pastry blender, until mixture is crumbly; set aside.
- In small bowl, mix 1 1/2 cups Bisquick™ mix and the pumpkin pie spice; set aside. In medium bowl, beat eggs, granulated sugar, milk, oil and pumpkin with whisk until well blended. Beat in Bisquick™ and spice mixture until blended. Pour batter in pan. Sprinkle streusel over top.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes. Cut into 4 rows by 4 rows.
- Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 14 g, TransFat 0 g
PUMPKIN STREUSEL COFFEE CAKE
There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.
Provided by lutzflcat
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
- Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
- Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
- Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 44.8 g, Cholesterol 67.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 343.4 mg, Sugar 25.9 g
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ICED PUMPKIN COFFEE CAKE WITH PECAN STREUSEL RECIPE
From littlespicejar.com
Servings 9Total Time 55 minsEstimated Reading Time 5 mins
- Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 8x8 or a 9x9 square pan with cooking spray, set aside.
- STREUSEL TOPPING: In a small bowl, combine the butter, brown sugar, flour, and pumpkin spice and using a fork or your finger tips, break the butter down into small pea sized pieces. Add the pecans and toss until they are coated in the flour mixture. Place in the refrigerator while you make the cake layer.
- CAKE: In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin spice powder, set aside. In another bowl, whisk the coconut oil, brown sugar, granulated sugar, pumpkin puree, buttermilk, eggs, and vanilla together. When the wet ingredients are thoroughly mixed, add them to the dry ingredients. Using a rubber spatula, fold until the cake batter is *JUST* combined. Pour the cake batter into the prepared baking pan.
- Add the streusel topping on top and bake the coffee cake for 32-42 minutes. Depending on the size of pan you use, this will vary slightly. I used a 8x8 and mine took 35 minutes exactly. Use a toothpick of a cake tester, a few crumbs on the tester is fine but more than that will need a few more minutes in the oven. Allow the cake to cool completely before glazing.
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