Thursday, November 22, 2012
Lynn will be over in a couple of hours, and I’m going to put the turkey in the oven shortly. Last night, while I was doing some prep work, I wanted to bake something (part of my baking therapy I'm sure). Lynn is bringing a couple of pies, so I didn’t want to add another dessert. Les suggested I bake something for breakfast.
I decided to bake this Pumpkin-Pecan Coffee Cake. I love the original coffee cake recipe, but I wanted experiment with adding pumpkin to it. I love this Pumpkin-Pecan Coffee Cake even more than the original. The coffee cake is sweet, moist and flavorful! I especially like the crumb crust this coffee cake has. Happy Thanksgiving!
Pumpkin-Pecan Coffee Cake
Adapted from Southern Living’s Our Best-Ever Cakes & Pies
2 cups all-purpose flour
2 cups firmly packed light brown sugar
pinch of salt
¾ cup butter, cubed
1 cup pumpkin puree
¼ cup sour cream
1 large egg, slightly beaten
1 teaspoon baking soda
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
dash of freshly ground nutmeg
1 cup chopped pecans
Preheat the oven to 350°F. Lightly spray a 9x13-baking pan with cooking spray.
Stir together the flour, brown sugar and salt in a large bowl. Cut the butter into the flour mixture using a pastry blender or two forks until the mixture is crumbly. Remove 2 ¼ cups of the butter and flour mixture, and press it evenly into the bottom of the prepared baking pan.
In a small bowl, stir together the pumpkin, sour cream, egg and baking soda. Add pumpkin mixture to the remaining crumb mixture and stir until just moistened. Pour the pumpkin mixture on top of the crumb crust in the baking pan.
Stir together the granulated sugar, cinnamon and nutmeg. Sprinkle the cinnamon sugar mixture and pecans on top of the pumpkin mixture.
Bake for 20 to 25 minutes or until a wooden toothpick comes out clean. Let cool in the pan on a wire rack for 30 minutes. Serve.