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Tuesday, March 19, 2013

Pumpkin Coffee Cake with Cinnamon Streusel

Pumpkin Coffee Cake with Cinnamon Streusel

By: Key Ingredient (found on Pinterest)

For Cake:
½ C unsalted butter, softened
1 ½ C granulated sugar

1 can (15 oz) pure pumpkin
3 eggs
2 ½ C all purpose flour
½ tsp baking soda
2 tsp baking powder
1 tblsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp cloes
½ tsp kosher salt

For Streusel:
¼ C all propose flour
¼ C granulated sugar
¼ C light brown sugar
1 tsp ground cinnamon
2 tblsp unsalted butter, melted

For Drizzle:
1 ½ C powdered sugar
1 tsp ground cinnamon
3 tblsp skim milk

Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans.  Line the bottoms with parchment paper.  Set aside.  In a large mixing bowl, beat the butter and sugar until combined, about 2 minutes.  Add pumpkin and eggs, beat until blended.  Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt.  Pour batter evenly into two cake pans.  For the streusel, mix the ingredients together with a fork.  Sprinkle over batter.  Back cakes in a 350 degree oven for 30-35 minutes, until toothpick comes out clean.  Remove from oven and cool 10 minutes completely.  For the drizzle, whisk ingredients together until smooth.  Drizzle onto cooled cakes and allow to set, about 30 minutes.  ENJOY! 

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