If you live in the northeast, or anywhere in the U.S. for that matter, you’ve probably noticed something if you’ve been outside lately.
It’s pumpkin season!!!
Even though the weather still feels relatively summery here in NYC, there are pumpkins EVERYWHERE lately! Grocery stores, farm stands, corner bodegas, hardware stores, front porches, brownstone stoops, even apartment windows. Some of them are being nestled just so amidst colorful pots of hardy mums, while others are getting carved up into jack-o-lanterns with big toothy grins. You just can’t step out the front door without seeing a bunch of big orange squash all over the place.
And guess what! Pumpkins aren’t just decorative, they’re also pretty damn tasty! Canned or cubed, roasted or boiled, baked into pies and cakes or simmered into stews and curries. Gimme! Gimme! Gimme!
Pumpkin’s so adaptable and so universally loved this time of year that a huge part of the blogging community is coming out today to share their favorite pumpkin recipes in the Virtual Pumpkin Party! This pumpkin recipe sharing event has been hosted by Sara from Cake over Steak since 2015. Head over to her blog to see this year’s full list of links and check out all the drool inducing pumpkin recipes that speak to the versatility of the pumpkin, along with the limitless creativity of the blogging world.
Speaking of versatility and creativity, I decided that the Virtual Pumpkin Party was the perfect opportunity for me to take my spice cake bundt recipe out for a spin and really show you what she can do. I could have just made the pumpkin purée substitution and baked a simple, yet delicious bundt cake, but I knew that I could take this recipe even further. If you’ve been reading this blog long enough you’ve probably already noticed that I’m actually a curmudgeonly old lady living in the body of a 34-year-old gay man. So, true to form, I decided to use my humble spice cake recipe as the base for a show stopping coffee cake. A layer of toasted pecans and brown sugar, and a topping of buttery crunchy streusel may seem simple enough, but they seriously transform this cake.
The only slight change I made to the base recipe was to add just a bit more oil. The additional ingredients and thick layer of streusel mean this cake has to bake a long time before it’s fully cooked inside, and the extra oil helps keep the bottom and sides of the cake from drying out before the interior is done. I also decided to bake the cake in an angel food pan rather than a bundt pan, because bundts are meant to be turned out of the pan and served upside down, but I wanted that gorgeous streusel topping to be the star of the show. If you don’t have an angel food pan though, just bake it in a bundt pan and serve it with the streusel side up!
This cake is dense and rich and packed with heavenly, homey fall flavors. The cake itself is almost like a rich spiced pumpkin bread, the filling adds a lovely bit of toasty nutty texture, and the streusel is crunchy and buttery and salty in the best possible way. A light drizzle of cream cheese glaze adds just a touch of extra sweetness and a bit of creamy tang. I could go on, but I’m sure you get the picture. Now go preheat the oven already.
Pumpkin Streusel Coffee Cake
1/2 cup roughly chopped pecans
1 2/3 cups flour
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon espresso powder (optional)
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into cubes
Filling:
1 cup roughly chopped pecans
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon espresso powder (optional)
Cake:
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
4 large eggs
3/4 cup peanut oil (or vegetable or canola oil)
2 teaspoons vanilla extract
1 3/4 cup (1 15oz can) canned pumpkin puree (not pumpkin pie filling)
Preheat oven to 350F.
Coat a large angel food pan with a removable bottom with butter and flour, or baking spray that includes flour. Refrigerate until ready to use.
Toast the pecans for the filling and the streusel together on a sheet pan for about 6 to 8 minutes or until fragrant. Let the nuts cool before making the streusel.
To make the streusel:
Put the flour, brown sugar, salt, cinnamon, espresso powder, and cold butter in the bowl of a stand mixer fitted with the paddle attachment. Mix the streusel slowly on low-speed just until it begins to clump together, which should take between 5 and 10 minutes depending on how cool everything is. Add the 1/2 cup of cooled toasted pecans and mix until well-distributed, about a minute.
Transfer the streusel to a small bowl, cover, and refrigerate.
To make the filling:
Mix the pecans, brown sugar, cinnamon, and espresso powder together with a fork in a small bowl. Set aside.
To make the cake:
Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high-speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & pumpkin purée. In the bowl with the butter and sugars, alternate additions of the flour and pumpkin mixtures at low-speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.
Pour about half the batter into the prepared pan and smooth out the top. Sprinkle the filling over the batter in an even layer, then top with remaining batter and smooth out. Firmly pound the pan against the countertop several times to tap out any air bubbles, then add the topping in an even layer. Bake in the center of the oven for 65 to 70 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.
Transfer the pan to a wire rack to cool completely. Once cool, remove the cake from the pan and drizzle with cream cheese glaze (recipe below) if desired.
Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.
Cream Cheese Bundt Glaze:
4 ounces (1/2 package) cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
4 to 8 tablespoons milk
In the bowl of a stand mixer, beat the cream cheese until it’s soft and smooth and light. Add the powdered sugar, vanilla, and 3 tablespoons of milk and blend until there are no lumps. If necessary, add more milk, a tablespoon at a time, beating after each addition until the glaze reaches the desired drizzle-able consistency. It should be about the consistency of thin melted ice cream to drizzle correctly.
Place a tray under cake and cooling rack to catch any drips. I used a small squeeze bottle to get a thin even line of drizzle and let some of the streusel show through. You could also do this by cutting a small hole in a sandwich bag, or you could make your life easier and just pour the glaze over the whole top of the cake.
This recipe will probably make more glaze than you need, but it’s tough to make a smaller batch with an electric mixer, and without a mixer it won’t come out as creamy and smooth.
It’s great though, so I promise you won’t be sad that you’ll have extra.
Brooklyn Homemaker 