Sunday, January 13, 2019

Pumpkin Coffee Cake






Pumpkin Coffee Cake

 

 

Ingredients
o    CAKE LAYER
o    1/2 cup butter softened
o    3/4 cup sugar
o    3 eggs
o    1 teaspoon vanilla extract
o    2 cups all-purpose flour *
o    1 teaspoon baking soda
o    1 teaspoon baking powder
o    1 cup sour cream
o    * GLUTEN FREE ALTERNATIVE:
o    1 1/4 cup brown rice flour *
o    1/2 cup potato starch *
o    1/4 cup tapioca starch *
o    PUMPKIN FILLING
o    1 15 ounce can pumpkin
o    3/4 cup sugar
o    1 teaspoon ground cinnamon
o    1/2 teaspoon kosher salt
o    1/2 teaspoon ground ginger
o    1/4 teaspoon ground cloves
o    2 eggs
o    1/2 cup half and half or 1/4 cup heavy cream plus 1/4 cup milk
o    TOPPING
o    1/3 cup butter melted
o    1 cup light brown sugar
o    2 teaspoons ground cinnamon
o    1 cup pecans chopped small

Instructions
1.     Preheat the oven to 325 degrees. Grease a 9x13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
2.     ……………………………………….
3.     ………………………………………………………
Full instructions: Click here