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 toppings…or 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.
