Pumpkin Coffee Cake

Name: Pumpkin Coffee Cake
Yield: 16
Cuisine: American
Ingredients: 0.83 cup Unsalted Butter (½ cup butter (softened) + ⅓ cup butter (melted)); 1 ½ cup Granulated Sugar (¾ cup sugar + ¾ cup sugar); 5 pieces Egg (3 eggs + 2 eggs); 1 tsp Vanilla (1 teaspoon vanilla extract); 2 cup All-Purpose Flour (2 cups all-purpose flour*); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); 1 tsp Baking Powder (1 teaspoon baking powder); 1 cup Sour Cream (1 cup sour cream); 15 oz Pumpkin Purée (15 ounces canned pumpkin puree (not pie filling)); 3 tsp Cinnamon (1 teaspoon ground cinnamon + 2 teaspoons ground cinnamon); ½ tsp Kosher Salt (½ teaspoon kosher salt); ½ tsp Ginger Powder (½ teaspoon ground ginger); ¼ tsp Ground Cloves (¼ teaspoon ground cloves); ½ cup Half And Half (½ cup half and half or ¼ cup heavy cream plus ¼ cup milk); 1 cup Light Brown Sugar (1 cup light brown sugar); 1 cup Pecans (1 cup pecans (chopped small)); 1 ¼ cup Brown Rice Flour (1¼ cup brown rice flour); ½ cup Potato Starch (½ cup potato starch); ¼ cup Tapioca Starch (¼ cup tapioca starch)

A layered coffee cake with pumpkin puree and a spiced pecan crumble topping, baked in a 9x13 pan.

American

Servings16

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Vegetarian
Pescatarian
Halal

Ingredients

For 16 servings

Unsalted Butter0.83 cup · ½ cup butter (softened) + ⅓ cup butter (melted)
Granulated Sugar1 ½ cup · ¾ cup sugar + ¾ cup sugar
Egg5 pieces · 3 eggs + 2 eggs
Vanilla1 tsp · 1 teaspoon vanilla extract
All-Purpose Flour2 cup · 2 cups all-purpose flour*
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Baking Powder1 tsp · 1 teaspoon baking powder
Sour Cream1 cup · 1 cup sour cream
Pumpkin Purée15 oz · 15 ounces canned pumpkin puree (not pie filling)
Cinnamon3 tsp · 1 teaspoon ground cinnamon + 2 teaspoons ground cinnamon
Kosher Salt½ tsp · ½ teaspoon kosher salt
Ginger Powder½ tsp · ½ teaspoon ground ginger
Ground Cloves¼ tsp · ¼ teaspoon ground cloves
Half And Half½ cup · ½ cup half and half or ¼ cup heavy cream plus ¼ cup milk
Light Brown Sugar1 cup · 1 cup light brown sugar
Pecans1 cup · 1 cup pecans (chopped small)
Brown Rice Flour1 ¼ cup · 1¼ cup brown rice flour
Potato Starch½ cup · ½ cup potato starch
Tapioca Starch¼ cup · ¼ cup tapioca starch

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Steps

1Preheat the oven to 325°F. Grease a 9x13 pan and set it aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again.
2Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
3Stir together the pumpkin, sugar, and spices. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon.
4Drop 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.)
5Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake.
6Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!