pumpkin coffee cake

By lisapearce

Ingredients

• Streusel Topping:
• Ingredients
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 15 oz can pumpkin
• 3 large eggs
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 tablespoon cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon cinnamon
• 2 tablespoons butter, melted
• 1/3 cup walnuts, chopped
• I also added a brown butter icing~why not right?
• Brown butter icing
• 1 1/2 T butter
• 1 1/2 cups powdered sugar
• heavy cream

Preparation

Step 1

Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.


In a small saucepan, heat the butter over medium heat until it turns a golden brown. Whisk in the sugar and add cream, one tablespoon at a time until you have pourable icing. Drizzle over cooled cake.
Recipe from make ahead meals for busy moms, found here.
This will be going in Cooking on Crystal Lake second edition!
Enjoy!
xoxo