Pumpkin & Spice Coffee Cake.....just look at it!!! No words needed!! Seriously, so delicious. Perfect with a cup of coffee..... Who doesn't love a great coffee cake?? And since it is Thanksgiving time....we need to make it Pumpkin flavored!!! This is actually a mixture of two previous recipes. I decided to take Lisa's Pumpkin Muffins, and instead of using it for muffins, I used it for the Pumpkin Cake Base. Then I used the Crumb recipe from my Apple Crumb Muffins, to top it off. The combination is fantastic.... so here it is!!
PUMPKIN COFFEE CAKE
FOR THE PUMPKIN BASE
1/2 CUP BUTTER 3/4 CUP LIGHT BROWN SUGAR 1 EGGS 1 CUP CANNED PUMPKIN 1/2 CUP SOUR CREAM 1-3/4 CUP FLOUR 1 TSP BAKING SODA 2 TBLSP MAPLE SYRUP 2 TSP VANILLA 1/2 TSP PUMPKIN SPICE 1 TSP CINNAMON 1/2 TSP SALT
FOR THE CRUMB TOPPING
3 CUP FLOUR 1 CUP BROWN SUGAR 1/2 CUP SUGAR 1 TSP SALT 2 TSP CINNAMON 1 TSP PUMPKIN PIE SPICE 2 STICKS BUTTER 1 TSP VANILLA
Preheat your oven to 350 degrees.
Prepare a 13 x 9 in ceramic baking pan.. I just sprayed it with cooking spray.
In a medium bowl, sift together the flour, baking soda and salt.
In a large mixing bowl or a stand up mixer....beat together, the butter and sugar until smooth. Add eggs one at a time. Followed by pumpkin and sour cream. Then add the syrup, vanilla, pumpkin pie spice and cinnamon. Beat thoroughly until well blended.
Get all of the batter into a 13 x 9 inch ceramic baking pan.
Time to make the crumbs!! Mix all ingredients in a mixing bowl except for the butter.... Add the butter last and mix with your hands until crumbs are formed. Get it all on top of the batter.
Bake at 350 degrees for approximately 35 minutes or until a toothpick comes out clean and cooked through.
Remove from oven and let it cool!! Shake powdered sugar generously all over the top.
Soooo delicious!!! A great desert to the end of an amazing meal. And great for breakfast tomorrow morning......just saying!!! ENJOY!!! ALL GOOD STUFF!!!!!