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From the Antaeus Test Kitchen

Pumpkin Spice Coffee Cake

Ahh, fall. Cozy sweaters, colorful leaves, a certain briskness in the air. And, of course, pumpkin-flavored everything! In recent years, everything from protein powder to cream cheese to Spam has been debuted in a pumpkin spice flavor. And for good reason – pumpkin spice flavor is delicious! To prepare us for the season, Director of Development Alice Dutton whipped up a delicious Pumpkin Spice Coffee Cake, courtesy of Handle the Heat.

Ingredients

Streusel::
1/2 cup brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon cinnamon
3 tablespoons unsalted butter (melted)
Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
(alternately, substitute the spices above for 1 teaspoon of readymade pumpkin spice)
1/2 cup brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1/2 cup vegetable oil
4 ounces sour cream
2 large eggs (beaten)
Glaze:
1/2 cup powdered sugar (sifted)
2 tablespoons maple syrup

Directions

Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

  1. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

  1. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
  2. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
  3. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.

Make the topping:

  1. In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.

Delicious straight out of the oven or the next morning with a cup of coffee.

Watch the video here.

Recipe courtesy of Handle the Heat.

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