I’ve been cleaning canned pumpkin off of the shelves at the grocery store. Each year it feels as though there is always an inevitable pumpkin shortage and I break out into a cold sweat just thinking of what Autumn would be like without a plentiful supply of canned pumpkin in our basement. I think I get that hoarding behavior from my mom. It seems like every other day she is calling me telling me she just bought me two cases of peanut butter, 10 pounds of butter, or a trunkful of canned corn because economists are predicting the price will soon sky rocket, there will be a shortage, etc, etc. I guess you can never be too careful- love you, mom!
Anyways- I made this particular pumpkin coffee cake for my new co-workers. I am two weeks into my new job/career and I am so thankful for all the wonderful people I get to work with. Another bonus is that I have a new baking outlet! I can bake to my heart’s content and know that I can always take the surplus into work if it gets too tempting. It’s a win-win situation.
I found this recipe on allrecipes.com and I altered it slightly by using greek yogurt instead of sour cream and I used the whole can of pumpkin instead of only 1/2 cup. The end result was a very moist cake that is a wonderful Autumn treat. My co-workers gobbled up what I brought in and Robert enjoyed the few pieces I saved for him as well. I will definitely be making this again- perhaps for a Sunday brunch.
Pumpkin Coffee Cake
Yield: 16 pieces
For the topping:
- 1/4 cup packed brown sugar
- 1/4 cup sugar
- 3/4 teaspoon ground cinnamon
- 2 tablespoons cold butter or margarine
- 1/2 cup chopped pecans
For the cake:
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream OR 6oz vanilla Chobani yogurt
- 1 can canned or cooked pumpkin
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- ¼ tsp nutmeg
- 1/4 teaspoon salt
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with yogurt mixture. Beat on low just until blended. Spread the batter into a greased 9×13″ pan. Sprinkle with topping. Bake at 325 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Let cool on a baking rack for a few minutes. Run a knife along the edges to loosen the cake from the pan. Allow to cool completely, then invert the pan to carefully remove the cake.
Source: Adapted from allrecipes.com