A sweet friend who lives across the street brought some of this amazing coffee cake over Monday night. I wish I would not have scarfed it down before taking a picture, but as soon as we ate one bite…well, lets just say that we didn’t wait until after dinner to eat the whole plate she brought over. Thank you Patty for a new dessert which has put our cholesterol levels in a brand new category.
This coffee cake is almost a cross between a bread pudding and a cake. Peter Pumpkin just stood at the counter and between bites, kept asking me if I would make us a whole pan. It is that good.
Makes 16 servings, yeah right! more like 4 the way we eat.
1/2 cup butter, softened
3/4 cup sugar
3 eggs, room temp
1 teas vanilla
2 cups all purpose flour
1 teas baking powder
1 cup sour cream
1 (15 oz) can pumpkin
3/4 cup sugar
1 teas ground cinnamon
1/2 teas salat
1/2 teas ground ginger
1/4 teas ground cloves
1/2 cup half & half or 1/4 cup heavy cream plus 1/4 cup milk
1/3 cup butter, melted
1 cup light brown sugar
2 teas ground cinnamon
1 cup chopped pecans (very finely chopped)
Preheat oven to 325. Grease a 9×13″ pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir the sour cream and then pour half the batter into the prepared pan.
Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. Don’t worry about making it look perfect.
Stir together the melted butter, brown sugar, cinnamon and pecans. Sprinkle the topping mixture across the top of the cake.
Bake for 50-55 min until a toothpick inserted in center comes out clean. Let cool before cutting.