Best Pumpkin Coffee Cake Recipe
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Pumpkin Coffee Cake || FALL FOOD FRIDAY 2020
Link for the recipe
INGREDIENTS:
For the streusel::
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup finely chopped pecans
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
For the cake::
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1/2 cup vegetable oil
4 ounces sour cream, at room temperature
2 large eggs, beaten
For the glaze::
1/2 cup powdered sugar, sifted
2 tablespoons maple syrup
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The Best Pumpkin Crumble Cake | Thanksgiving Baking Recipes
The recipe for my Pumpkin Crumble Sheet Cake is available here
Hi lovelies, fall is all about pumpkin and I am all about the sweet recipes :D So you probably already knew there will be a sweet recipe with pumpkin coming soon :) I wanted to make something really simple, but flavourful and finger licking delicious! That is what this Pumpkin Crumble Coffee Cake is all about! It's filled with all the delicious fall flavours, it is pillowy soft, it has some crunchy pecan nuts and a delicious crunchy crumble topping. Do I really need to say more? :) Happy Baking Lovelies!
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Pumpkin Spiced Coffee Cake - What's For Din'? - Courtney Budzyn - Recipe 66
Pumpkin Spiced Coffee Cake - How to make pumpkin spiced cake
Pumpkin Spiced lattes, pumpkin spiced donuts, pumpkin spiced everything is now upon us. So I thought why not add to the love and show you my Homemade Pumpkin Spiced Coffee Cake! This cake is outrageously moist and is the perfect match to your hot coffee on those cool fall days. I’m sure you will absolutely love this!
Thank you so much for watching!
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| Ingredients |
2 ¾ Cups All- Purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Instant Coffee
4 Teaspoons Pumpkin Spice
1 Cup Pumpkin Puree * NOT pumpkin pie filling
2 Large Eggs
½ Cup Sour Cream
1 Tablespoon Vanilla Extract
½ Cup Butter
1 Cup Granulated Sugar
1 ¾ Cups Milk
Crumble Topping:
2/3 Cup Flour
4 Tablespoons Brown Sugar
4 Tablespoons Melted Butter
1/4 Teaspoon Baking Powder
| Directions |
In a medium bowl, combine flour, baking soda, baking powder, instant coffee, and pumpkin spice. Set aside.
In a large bowl cream together the softened butter and sugar. Add the eggs and vanilla and whisk. Finally, add the pumpkin puree and sour cream and mix well.
Add 1/3 of the flour mixture to the egg mixture and 1/3 of the milk to the egg mixture and mix. Repeat until all of the ingredients are incorporated. Be careful not to over mix!
Pour the batter into a well-greased 9 or 10 inch spring form pan.
Crumble Topping:
In a small bowl, combine flour, sugar, and melted butter until a course crumb develops. Sprinkle on top of the batter evenly.
.
Bake in a 350 degree oven for about 1 hour – 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool about 15 minutes before serving.
Enjoy!
Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
Pumpkin Sour Cream Coffee Cake Recipe
This amazing Pumpkin Sour Cream Coffee Cake is extra moist and full of spice and pumpkin flavor. Enjoy at breakfast with a cup of coffee or for dessert!
Recipe Name: Pumpkin Sour Cream Coffee Cake
Recipes by: The Novice Chef Blog
Full Recipe:
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