Saturday, September 22, 2012

Pumpkin Streusel Coffee Cake Three Ways


Happy first day of fall!  With the coming season I’ve been experimenting with pumpkin coffeecake recipes.  Unsure whether I preferred a crumb topping to a streusel topping, I took a survey of family and friends to see which was the most popular.  After months of research (okay, two days, if you must know), it was a tie.  It seemed both toppings were equally loved.  Huh, I thought to myself.  Maybe I can come up with a recipe that uses both.  And I did.  This scrumptiously delicious coffee cake employs the use of both crumb and streusel toppingsor not.  Have it your way as they used to say in the commercials of a popular burger chain.  I made it with the streusel topping as a filling and topped it with crumbs.  But you can just use the crumbs, or just use the streusel, or break up the streusel and use half as a filling and the other half on top.  Can you say versatile?  It’s simply delicious, any way you slice it.

Pumpkin Streusel Coffee Cake Three Ways
STREUSEL TOPPING/FILLING
¼ cup flour
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
¼ cup chopped pecans
CRUMB TOPPING
2 cups flour
2 sticks butter, softened
2/3 cup granulated sugar
1 Tablespoon cinnamon
½ teaspoon vanilla
COFFEECAKE
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1 cup butter, softened
1 cup granulated sugar
2 eggs
1 cup pumpkin puree
½ teaspoon vanilla extract
½ teaspoon Buttery Sweet Dough Flavor*

Preheat oven to 350°F Spray a 9 x 9 square cake pan with Pam.  Line pan with parchment paper, leaving 2 extra inches overhanging the sides.  Spray parchment paper with Pam.

FOR STREUSEL TOPPING/FILLING:
Place all ingredients into the work bowl of a food processor; pulse until crumbly.

CRUMB TOPPING:
Mix all ingredients together until crumbly:

FOR COFFEECAKE:
Combine flour, baking powder, pumpkin pie spice, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin, vanilla extract, and Buttery Sweet Dough Flavor (if using). Gradually beat in flour mixture.

OPTION #1 – STREUSEL TOPPED COFFEECAKE
Spoon batter into prepared cake pan. Sprinkle Streusel Topping over batter. BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
OPTION #2 – CRUMB TOPPED COFFEECAKE
Spoon batter into prepared cake pan. Bake for 15 minutes.  Remove pan from oven and cover top completely with crumb mixture.  Return to oven and bake an addition 35-35 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
OPTION #3 – CRUMB TOPPED COFFEECAKE with FILLING (Pictured)
Spoon half of the batter into prepared cake pan.  Top batter with filling (streusel).  Cover filling with remaining batter.  Bake for 15 minutes.  Remove from oven and sprinkle the crumb mixture over cake.  Return to oven and bake an additional 35-35 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.  Sprinkle generously with powdered sugar.
 *If you don’t have this (and what a shame if you didn’t), just use 1 teaspoon vanilla flavoring.

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8 comments:

Mich - Piece of Cake said...

Hi Pattie, you sure have loads of pumpkin recipes lately! I am enjoying them all. This pumpkin cake looks great with both the crumb and streusel toppings!

Athena at Minerva's Garden said...

Your pictures of your pumpkin coffeecake are gorgeous, Pattie--I will have to try this soon! And I've never heard of the Buttery Sweet Dough Flavor--where do you buy it? Thank you so much for stopping by my blog today--it is always lovely hearing from you!

Zoe said...

Hi Pattie,

Greetings from Australia! I must say your pumpkin cake looks amazing!

This is my first time visiting your blog and enjoy a lot reading your fantastic pumpkin recipes. I've not been "serious" enough using pumpkin for my baking and nice to learn some tips from you.

Here I am your latest blog follower and also following you via Twitter :D

Zoe

Lisa said...

This looks so incredibly delicious! I can't wait to try them. I just love pumpkin recipes! Thanks so much for linking up with "Try a New Recipe Tuesday!" :-) Many blessings, Lisa

Lisa said...

Happy Sunday! This looks incredible! I am sharing it on my facebook page so it doesn't get lost... :} I am visiting from Yvonne's linky party.

Mary said...

Pattie~ I'm here with my fork in hand from OTMM to sample your beautiful & delicious Pumpkin Streusel Cake all three ways! I would love it the way you prepared it~ the perfect fall coffee cake!

Tanya@takesix said...

Pattie this looks delicious!! I love coffee cakes of any kind, but at this time of year pumpkin is perfect! Pinning this great recipe to use soon. :)

Debby Foodiewife said...

I can't decide which way I want to make this! By the way, I buy my Buttery Sweet Dough flavor from King Arthur Flour, or I've seen it on Amazon. Love it! Thanks you for the recipes.