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Pumpkin Coffee Cake

With the start of fall also comes a cornucopia of pumpkin based treats. I decided to break the standards and play around with pumpkin coffee cake. The results were amazing!

BLOG POSTINGS > Desserts & Baking

Pumpkin Coffee Cake

by zirbirt

Toward the end of summer, a friend of mine brought over some blackberry preserves he had made. He was unhappy with the results, as they were a bit loose for using as a jam. He suggested I could use them as ice cream topping. After tasting these wonderful fresh preserves, I knew simple ice cream topping was a waste. So, I turned them into a delicious coffee cake.

While enjoying this delicious treat, I started pondering my fall recipes, particularly my pumpkin recipes. Naturally, I began to wonder what a pumpkin coffee cake would be like. My thought was to use a standard pumpkin pie type filling in and with the coffee cake. I wasn't sure if it would work, as uncooked pumpkin pie is very wet, also pumpkin pie and cake tend to cook at different temperatures and different times. So, I was afraid one element might be undercooked, while another overcooked.

I decided to try it anyhow, expecting to have to do several experimental cakes to find the right combination of quantity, temperature and time. Unfathomably.. it worked perfectly the very first time. I was thrilled, and have officially added this to my list of must make fall recipes.

Pumpkin Coffee Cake

Cake Base
2 cups All Purpose Flour
3/4 cup White Sugar
2 tsp Baking Powder
1/2 tsp Salt
1/2 cup butter
1 egg
3/4 cup milk
1 1/2 tsp vanilla

Pie Filling
1 (15oz) can pumpkin puree (not pumpkin pie filling)
1 (14oz) can Sweetened Condensed Milk
2 Large Eggs
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp Nutmeg
1/2 tsp salt

Streusel
1/3 cup flour
1/3 cup with Sugar
1 tsp cinnamon
5 Tbs Butter

Glaze
3 Tbs butter (melted)
3 Tbs Milk
1 tsp vanilla
2 Cups Powdered Sugar

Ok, this looks like a LOT for one small coffee cake. I know, but it really isn't so bad. Milk, eggs, flour, butter.. and a few seasonings. The good news is.. No mixer needed here, just a rubber spatula, a whisk and 3 bowls.

Coffee Cake is very similar to muffins, and the end result should have that same moist tender texture as muffins. As such, the method for making it is also very similar (if not about exactly the same).

I start with 3 bowls. (I find it easiest to use 3 bowls to separate the dry, the wet and the filling)


In my large bowl, I add in my flour, sugar, baking powder, and salt, then simply mix it all together using a whisk.

I then take my 1/2 cup of butter and cut it into about 1 Tbs pieces. I drop that in the flour, then using my finger tips, I begin pinching it into the flour.

You can use 2 knives, or a pastry cutter for this, but I find the pinching method is absolutely the fastest and easiest method, and it always gives me the best results. Not to mention I get a little hand workout in the process.

The idea is.. using your pointer, ring and thumb, pinch the butter pieces until they break up (do this inside the flour) Then keep doing that until you can no longer find any solid clumps of butter to pinch. It takes about 5 minutes or so, and you end up with something like this:

Now, set that aside and grab your next bowl. This will be for our wet ingredients.

In my small bowl I add in an egg, the milk and the vanilla and just whisk it until everything is well combined.

I set that aside, and grab my medium bowl. In that I add the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt (basically all the ingredients for my pumpkin filling). Then mix it with a whisk until it is smooth.

Once I have all three bowls ready, I prepare my cake pan, and set my oven to 350 degrees.

I then pour the wet (not the pumpkin filling).. into the dry.. and combine.

How you combine this, like muffins, is very important. You do not want to use a whisk or mix it together. I simply take a rubber spatula and slide it down the side of the bowl. Then give it a little flip, and rotate the bowl a bit. I keep doing this until everything looks lumpy and wet.

Next I put the filling into my oiled pan (reserving about 1/4 of it)

Then pour on my pumpkin filling

And finally, I just lump on that last 1/4 of cake batter in globs on top.

I set that aside, and clean out my small bowl.

To the small bowl I add 1/3 cup flour, 1/3 cup sugar, 1 tsp cinnamon and 5 Tbs of butter... and I pinch pinch pinch until it is all crumbly.

I sprinkle this on top of my cake.

and toss it into the oven for about 25-30 minutes.

While my cake is baking, I melt 3 Tbs of butter, and add in 3 Tbs of milk and 1 tsp of vanilla. I mix it with a whisk until it is fully combined and add in 2 cups of powdered sugar. I mix until it forms a nice glaze.

Once my cake is ready I pull it out of the oven and let it cool for about 20 minutes.

A note on streusel topping: I do a half melted style streusel. This gives me a crispness I really enjoy on the top of the cake. You may prefer a more crumbly style topping. If so, simply add a couple tablespoons of flour to your streusel mixture before you combine it.

Then I pour on my glaze.

All that is left to do now is cut and enjoy!



zirbirt
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