Pumpkin swirl coffee cake is the perfect recipe to share with you today since it is National Coffee Day. There is only goodness is this cake – pumpkin, crumb topping, and cake. The perfect trifecta. My friend Sharon and I were in charge of refreshments for a recent garden club meeting. She was in charge of beverages, and I was in charge of the eats. It was a mid-morning meeting, and I wanted to serve sweets along with a fruit. Since I also wanted the snack to be associated with fall, I made this pumpkin swirl coffee cake, peanut butter cookies, and homemade caramel sauce (recipe coming next week) served with apple slices. The ladies really enjoyed this cake, and I promised them they could find the recipe here on the blog today. So, if you are new here at The 2 Seasons, welcome. Take a look around. We hope you will make us part of your daily reads.
- Source - Baking A Moment blog
- For the crumb topping:
- 10 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup dark brown sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/3 cup chopped pecans
- For the pumpkin swirl:
- 1 1/2 cups pure pumpkin puree
- 1/4 cup pumpkin spice coffee creamer (I used International Delight)
- 2 tablespoons dark brown sugar
- 1 large egg
- a pinch of kosher salt
- For the cake:
- 3 cups all-purpose flour
- 1/2 cup dark brown sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3 large eggs
- 1 cup pumpkin spice coffee creamer
- 1/2 cup sour cream
- For the glaze:
- 1 cup powdered sugar
- 2 1/2 tablespoons pumpkin spice coffee creamer
- To make the crumb topping:
- Melt the butter in a medium pot over low heat. Stir in the remaining ingredients with a fork, until evenly distributed.
- To make the pumpkin swirl:
- Stir pumpkin, coffee creamer, brown sugar, egg, and salt together in a medium bowl.
- To make the cake:
- Preheat the oven to 350 degrees F, and mist a 10-inch diameter tube pan with non-stick spray.
- Place the flour, brown sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Add the softened butter, mixing on medium speed, until the mixture resembles damp sand. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Scrape the bottom and sides of the bowl with a silicone spatula, and stir in the pumpkin pie spice coffee creamer and sour cream. Mix on medium-high speed for about 90 seconds, to aerate the batter and develop the cake’s structure.
- Layer 1/3 of the batter in the prepared pan. Top with half the pumpkin swirl mixture. Repeat with another 1/3 of the cake batter and the remaining pumpkin swirl. Top with the last of the cake batter, and sprinkle the crumb topping in an even layer on top. Bake for 60 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs. Cool completely, unmold, and drizzle with glaze.
- To make the glaze:
- Stir the powdered sugar and pumpkin pie spice coffee creamer together until smooth.
This cake has a lot of steps, but in the end, you get a wonderful coffee cake featuring swirls of pumpkin. (And by the way, don’t let that crumb topping fool you. It isn’t really crumbs. But break it up into pieces and drop them on top.) It’s like a pumpkin pie inside of a cake. It freezes well, so you can make and enjoy it over the weekend and then freeze the rest in individual servings for weekday breakfasts or treats. Just pop it into the microwave a few seconds, and it will taste as if it just came out of the oven.