↞ recipe box start page
Category: Coffee Cake
Prep Time: Cook Time: Total Time:
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.
view more member recipes
PUMPKIN CINNAMON ROLL COFFEE CAKE
view my recipes
print
save
Category: Coffee Cake
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Iced Cinnamon Roll Coffee Cake
by sgre52160
2 tbsp butter, softened 1/4 cup sugar 1 tsp cinnamon 1/4 cup finely chopped nuts 1 can refrigerated cinnamon rolls with icing Heat oven to 376. Using 1 tbsp of butter, butter 9” pie pan. Co
by sgre52160
2 tbsp butter, softened 1/4 cup sugar 1 tsp cinnamon 1/4 cup finely chopped nuts 1 can refrigerated cinnamon rolls with icing Heat oven to 376. Using 1 tbsp of butter, butter 9” pie pan. Co
Cinnamon Roll Pumpkin Vanilla Sheet Cake
by sgre52160
1 box yellow cake mix 4 eggs 1/2 cup canola or vegetable oil 1/2 cup milk or buttermilk 3.4 ounce box Vanilla Instant Pudding Mix 1/2 cup sour cream 15 ounce can pumpkin 1 stick (8 table
by sgre52160
1 box yellow cake mix 4 eggs 1/2 cup canola or vegetable oil 1/2 cup milk or buttermilk 3.4 ounce box Vanilla Instant Pudding Mix 1/2 cup sour cream 15 ounce can pumpkin 1 stick (8 table
Cinnamon Streusel Pumpkin Coffee Cake With A Brown Butter Maple Glaze
by suemunzlinger
Serves: 16 Ingredients Cake Ingredients: 1/2 cup salted butter, very soft, almost melted 1/2 cup packed brown sugar 1 1/2 cups pumpkin 3 large eggs 2 1/2 cups all purpose flour
by suemunzlinger
Serves: 16 Ingredients Cake Ingredients: 1/2 cup salted butter, very soft, almost melted 1/2 cup packed brown sugar 1 1/2 cups pumpkin 3 large eggs 2 1/2 cups all purpose flour
* Cinnamon Roll Cake *
by sgre52160
Cake: 3 c. flour 1/4 tsp.salt 1 c. sugar 4 tsp. baking powder 1 1/2 c. milk 2 eggs 2 tsp. vanilla 1/2 c. butter, melted Topping: 1 c. butter, softened 1 c. brown sugar 2 Tbsp. flour 1
by sgre52160
Cake: 3 c. flour 1/4 tsp.salt 1 c. sugar 4 tsp. baking powder 1 1/2 c. milk 2 eggs 2 tsp. vanilla 1/2 c. butter, melted Topping: 1 c. butter, softened 1 c. brown sugar 2 Tbsp. flour 1
Cinnamon Roll Cake
by sgre52160
2 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 1 cup sour cream 2 tables
by sgre52160
2 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 1 cup sour cream 2 tables
view more member recipes
related CDKitchen recipes
Pumpkin Spice Cake Balls
Better Than Pumpkin Pie
Pumpkin Pie Coffee Creamer
Pumpkin Gooey Butter Cakes
Cinnamon Surprise Coffee Cake
Texas Cinnamon Coffee
Pumpkin Bread
Easy Pumpkin Bundt Cake
Fireside Coffee Mix
Diabetic Pumpkin Pie