I don’t know what it’s like where you live, but yesterday it was 107 degrees here.
So I’m rebelling by posting fall recipes. And nothing says fall to me like pumpkin. Quite honestly, I could eat pumpkin anything every day throughout the entire year and never get tired of it. Just fair warning on the string of pumpkin-related recipes you’re likely to find here over the next few months.
Over the long weekend, my guys and I hit my old college town for the first football game of the year. Saturday was a long, hot day, and I never get a good nights rest in a hotel, so Sunday morning we stopped by Starbucks for much needed coffee. And while I was jazzed to see pumpkin-spice latte on the menu, I couldn’t seem to get excited about drinking it when it’s still a bizillion degrees out.
But I couldn’t get it out of my mind. And by the time we got home late Sunday afternoon, it was pretty much all I could think about. So I made it into a cake.
A breakfast cake, so I could eat it with a clear conscience.
I mean, everyone knows that coffee cake isn’t really cake, right? ‘Cause I just may have eaten three hunks of this while it was still warm.
- 5 eggs
- 2 teaspoons instant coffee granules
- 1 8-ounce package cream cheese, softened
- 2/3 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2/3 cup canned pumpkin
- 1 cup buttermilk or sour milk
- 1/2 cup packed brown sugar
- 1/3 cup rolled oats
- 1/4 cup flour
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup butter
- 1 1/4 cups powdered sugar
- 1 to 2 tablespoons cool, strong coffee
- Preheat oven to 350. Grease a 9x13 baking pan and set aside.
- In a small bowl, stir together 2 eggs and the instant coffee. In a medium blow, beat cream cheese on medium speed with an electric mixture until fluffy. Beat in the 2/3 cup sugar, 2 tablespoons flour, and the vanilla until smooth. Beat in the egg/coffee mixture and set aside.
- In a medium bowl, stir together 3 cups flour, baking powder, pumpkin pie spice, baking soda and salt. Set aside.
- In a large bowl, beat butter on medium speed for about 30 seconds. Add the 1 1/2 cups sugar gradually, beating until fluffy. Add the remaining three eggs one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to the pumpkin mixture, beating well to combine. Spread half of the batter into prepared pan. Spoon half of the cream cheese mixture on toop. Repeat. With a knife, swirl batter to marble. Sprinkle with struesel.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
- Combine all dry ingredients; cut in butter with a pastry blender until crumbly.
- In a small bowl, stir together powdered sugar and coffee to make a drizzling consistency.
from Better Homes and Gardens Fall Baking Special Issue, 2012
Have a great Tuesday!