Shelly's Recipe

PUMPKIN CINNAMON ROLL COFFEE CAKE

Category: Coffee Cake

For the Caramel:
3/4 cup brown sugar
1/4 cup heavy cream
Pinch of salt
1 cup chopped pecans, toasted

For the Streusel:
1/2 cup brown sugar
1/3 cup flour
4 tbsp unsalted butter, sliced
1 1/2 tbsp ground cinnamon
1/4 tsp table salt

For the Cake:
1/4 cup buttermilk
2 tbsp sour cream
1/2 cup pumpkin puree
2 eggs
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/2 cup unsalted butter, softened
3/4 cup sugar

Preheat oven to 350. Coat a 9-inch pan with nonstick spray. Stir together the brown sugar, cream and salt for the caramel. Pour into a prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.

In a food processor, process brown sugar, flour, butter, cinnamon and the salt for the streusel. Pulse until small clumps form; set aside.

Whisk buttermilk, sour cream, pumpkin puree and eggs together and place into a large measuring cup with a pour spout.

Sift flour, baking powder, baking soda, and salt into a small bowl. Cream the butter and sugar with a mixer just until combined. Alternately add dry and wet ingredients, starting and ending with the dry. Blend each additions just until incorporated. Spread half the batter over the caramel, and then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining streusel. Bake 50-60 minutes, or until a toothpick comes out clean.

Cool cake for 5 minutes, and then run a pairing knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing. Due to the sticky top and electric knife is best for cutting, but a sharp, thin bladed knife is fine too.