Pumpkin Coffee Cake
Ingredients
Streusel
- 1/2 cup (105 g) lightly packed brown sugar
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/2 cup (50 g) toasted pecans, coarsely chopped
- 2 tsp (10 ml) ground cinnamon
- 1/2 tsp (2.5 ml) salt
- 1/3 cup (74 g) unsalted butter, softened
Cake
- 2 cups (300 g) unbleached all-purpose flour
- 1 1/2 tsp (7.5 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/4 cup (265 g) lightly packed brown sugar
- 2 egg
- 1/2 cup (125 ml) milk
- 1 1/2 cups (375 ml) cooked pumpkin, coarsely mashed with a fork (See note)
Instructions
Streusel
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With the rack in the middle position, preheat the over to 350ºF (180 ºC). Generously butter a bundt pan.
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In a bowl combine all the dry ingredients. Stir in the butter and use your fingers to combine until crumbly. Set aside.
Cake
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In another bowl, combine the flour, baking powder, and baking soda.
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In a large bowl, cream the butter and brown sugar with an electric mixer. Add the eggs and beat until smooth. Add the dry ingredients alternating with the milk. Using a spatula, stir in the pumpkin. Spoon half of the batter into the cake pan and sprinkle with half of the streusel. Repeat with the remaining batter and streusel.
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Bake for 1 hour and 10 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Run the blade of a knife between the cake and the pan and un-mould. Enjoy!
Recipe Notes
For 1/2 cups of coarsely mashed pumkin, roast a small cooking pumpkin, cut in half and seeded, cut side down, at 375ºF (190ºF) for about 45 minutes or until tender.