PUMPKIN STREUSEL COFFEE CAKE
There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.
Provided by lutzflcat
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
- Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
- Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
- Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 44.8 g, Cholesterol 67.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 343.4 mg, Sugar 25.9 g
CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE
The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!
Provided by thedailygourmet
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
- Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
- Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
- Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
- Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g
PUMPKIN APPLE COFFEE CAKE WITH STREUSEL
Perfect combination of apples and pumpkin in this cake. Great for fall!
Provided by TCook
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine flour, white sugar, cinnamon, baking soda, nutmeg, salt, ginger, and cloves for cake in a large bowl.
- Combine pumpkin, oil, and eggs in a medium bowl. Add to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into the prepared pan.
- Combine sugar, flour, and cinnamon for topping in a small bowl. Add butter and cut in until crumbly. Sprinkle over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 63.4 g, Cholesterol 34.4 mg, Fat 11.6 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 263.8 mg, Sugar 40.5 g
PUMPKIN STREUSEL COFFEE CAKE
A simple, spiced pumpkin cake with an irresistibly crunchy streusel topping that you'll want to make all the time, and not just because it's easy. Cut out a piece for an afternoon snack, grab a bit for a morning pick-me-up, or bring it out for a comforting chaser to a fall dinner-it'll get raves every time.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In medium bowl, mix 1 cup Bisquick™ mix, the oats and brown sugar. Cut in cold butter, using fork or pastry blender, until mixture is crumbly; set aside.
- In small bowl, mix 1 1/2 cups Bisquick™ mix and the pumpkin pie spice; set aside. In medium bowl, beat eggs, granulated sugar, milk, oil and pumpkin with whisk until well blended. Beat in Bisquick™ and spice mixture until blended. Pour batter in pan. Sprinkle streusel over top.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes. Cut into 4 rows by 4 rows.
- Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 14 g, TransFat 0 g
PUMPKIN STREUSEL COFFEE CAKE
Provided by Food Network
Time 2h
Yield 12 servings
Number Of Ingredients 22
Steps:
- For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside.
- For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
- In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing).
- Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.
PUMPKIN-APPLE STREUSEL CAKE
Categories Cake Dessert Bake Thanksgiving Apple Pumpkin Fall Sour Cream Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- For apples:
- Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
- For cake:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
- Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.
SOUR CREAM PUMPKIN COFFEE CAKE WITH PECAN STREUSEL
This is the ultimate coffee cake for fall and the holiday season. The cake is buttery, tender, and moist. Pumpkin is layered in between the cake and streusel. It is not an overpowering pumpkin flavor. There's a hint of pumpkin spice but, thanks to the streusel throughout the cake, cinnamon is the more dominant flavor. Once baked,...
Provided by Lisa Myrick
Categories Cakes
Time 1h15m
Number Of Ingredients 19
Steps:
- 1. Streusel Mixture: Combine the brown sugar, butter, cinnamon, and pecans, working in the butter until the mixture is crumbly.
- 2. I simply do this with my fingers. Divide it in half right inside the bowl and refrigerate until needed.
- 3. Pumpkin Mixture: In a separate bowl, combine the pumpkin, beaten egg, sugar, and pumpkin pie spice. Set aside.
- 4. Cake Batter: In a large bowl cream together butter, sugar, and vanilla for about 5 minutes. It won't look like much at this point.
- 5. Add eggs, one at a time, beating well after each addition, until light and fluffy.
- 6. In a separate bowl combine the flour, baking powder, and baking soda. Measure out your sour cream.
- 7. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with flour mixture. I do this with a wooden spoon so that I don't over beat the batter and make the cake dry and tough.
- 8. Drop 2 cups of batter in dollops in the bottom of a 9 x 13 baking pan (note: if not using a non-stick pan grease the pan before adding the batter). It will look as though there isn't going to be enough batter for two layers, but it IS plenty.
- 9. I use an offset spatula then to spread the batter into an even layer.
- 10. Sprinkle one half of the streusel (about 1 cup) over the batter.
- 11. Dollop all of the pumpkin mixture onto the streusel and gently spread it into an even layer with an offset spatula. Here again, it will look like there isn't enough but there IS plenty. Just do it in the dollops like I did the batter and spread it out.
- 12. Drop the remaining 2 cups of cake batter in dollops over the pumpkin mixture.
- 13. Carefully spread the batter over the pumpkin mixture with an offset spatula.
- 14. Sprinkle remaining streusel over the batter.
- 15. Bake in a 325 degree oven for 50 minutes to 1 hour. In my own personal, it has taken as few as 45 minutes but in other ovens that I have baked it in it took about 52. If your oven tends to cook hot, begin checking around the 40 minute mark. A tester inserted to the center should come out clean, with maybe a slight crumb clinging.
- 16. Also, I use a non-stick pan so I do not grease it and I have never had a problem with it sticking and I have made this MANY times. If yours isn't non-stick, I would suggest you lightly spray your pan with a little non-stick cooking spray.
PUMPKIN STREUSEL BUNDT CAKE
This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.
Provided by Aroostook
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 12 cup bundt pan.
- Streusel: Combine brown sugar, spices in a small bowl.
- Cut in butter until crumbly.
- Set aside.
- Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
- In a large bowl beat butter and sugar until fluffy.
- Add and beat in eggs one at a time.
- Add pumpkin, sour cream and vanilla.
- Beat well.
- Beat in flour mixture.
- Spoon half of the batter into the pan.
- Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
- Top with remaining batter, making sure batter does touch the sides of the pan.
- Bake for 55-60 minutes.
- Cool in the pan for 30 minutes.
- Turn out onto wire racks in order to cool completely.
- Turn out on serving plate.
- Drizzle with glaze.
PUMPKIN STREUSEL BUNDT® CAKE
A delicious pumpkin Bundt® cake with a sweet and salty streusel that is great for dessert or even for breakfast.
Provided by Yoly
Categories Pumpkin Cake
Time 1h30m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
- Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
- Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
- Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.
Nutrition Facts : Calories 462.6 calories, Carbohydrate 56.4 g, Cholesterol 61.8 mg, Fat 25.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 370.9 mg, Sugar 36.3 g
PUMPKIN STREUSEL COFFEE CAKE
a scrumptious coffeecake good for anytime of the year. Just be careful that you don't under bake it. I thought I cooked it long enough, but it turned out that I didn't and it was quite soft in the middle. That didn't affect the taste however!
Provided by superblondieno2
Categories Breads
Time 1h
Yield 16 slices, 16 serving(s)
Number Of Ingredients 15
Steps:
- PREHEAT oven to 350°F Grease and flour 9-inch round cake pan.
- FOR STREUSEL TOPPING:.
- COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.
- FOR COFFEECAKE:.
- COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
- SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.
- BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Nutrition Facts : Calories 291.9, Fat 16.7, SaturatedFat 9.2, Cholesterol 59.5, Sodium 280.5, Carbohydrate 33, Fiber 1.2, Sugar 16.2, Protein 3.8
PUMPKIN STREUSEL SWIRLED CREAM CHEESE POUND CAKE RECIPE - (4.5/5)
Provided by á-8559
Number Of Ingredients 34
Steps:
- Toast pecans: Preheat the oven to 350 degrees F. Spread pecans out on a baking sheet, and bake for 4-6 minutes or until fragrant, stirring and flipping nuts once in the middle. Spread the nuts out on a plate to cool. Leave the oven on for the cake. Make the creamy pumpkin pie filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until fluffy and smooth. Add the pumpkin, egg, and vanilla extract, cinnamon, nutmeg, ginger, and allspice and mix until combined. Set in fridge while you make your cake. Make the streusel: Combine the flour and brown sugar in a medium bowl and using two knives or a pastry cutter, cut in the butter until you have crumbly streusel. Mix in the cinnamon chips (if you're using them) and 1/2 cup of the cooled toasted pecans (if they haven't completely cooled, stick 'em in the fridge for a bit first - you don't want to mix warm nuts into this and melt your butter, since it should stay cold). Save the rest of your nuts for decorating the finished cake. Set the streusel aside. Make the pound cake: Beat the butter and cream cheese on medium speed for about 2 minutes or until it's creamy. Gradually add sugar and beat 5-7 minutes until light and fluffy. Add the eggs one at a time, beating only until yellow disappears after each one. Stir in the vanilla. Whisk the flour and salt together in a bowl and add to creamed mixture gradually, beating on low speed after each addition and scraping down the sides of the bowl as needed. Pour/dollop 1/3 of the batter into greased and floured 10-inch tube pan and use a spatula to smooth it right up against the sides of the pan and level it. Dump your streusel into your pumpkin pie mixture and fold it together a few times to loosely mix - you're not trying to combine them completely. Dollop big spoonfuls of this pumpkin mixture on the batter in your tube pan and swirl with a wooden skewer or table knife. Top this layer with another third of the batter and add another pumpkin layer (swirling again). Top with the final third of the batter. Fill a 2-cup ovenproof measuring cup with water and place in oven with cake (this keeps it moist!). Bake the cake at 350 degrees for 1 hour 30 minutes to 1 hour 55 minutes (the original recipe said 1 hour and 10 minutes, but this was way too short for me. Nevertheless, you should start checking early and often just in case. This is a good practice, also, because you may have to cover the top with foil if it's getting too brown). To test for doneness, insert a wooden skewer in a few different areas of the cake and pull it out. You want it to come out with just a few moist crumbs (no liquid batter, but not completely clean either). Let the cake cool on wire rack for 10 minutes before running a knife around the edge of the pan. Remove the cake from the pan by topping the pan with a plate and carefully inverting it. Then invert the cake again onto another plate so that it's right-side up. Let cool completely (at least 1 hour). Make the Maple Brown Sugar Glaze: Combine the butter and milk in a small saucepan over medium heat. When the butter melts, whisk in the brown sugar, syrup, and salt, whisking until the brown sugar melts. Remove the pan from the heat and whisk in the powdered sugar, starting with 1 cup and adding more to thicken per your preference (taste as you go to ensure you don't oversweeten). Drizzle the glaze over the top of your cooled cake. Sprinkle the cake with toasted pecans immediately (the glaze sets quickly) and dust with cinnamon. Serve immediately. Refrigerate leftovers in an airtight container and microwave for about 20 seconds to serve.
PUMPKIN COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL
Lighter than what you would think with the rich flavor of pumpkin. Adapted from Kim Laidlaw's Home Baked Comfort for William Sonoma.
Provided by gailanng
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- To toast pecans, preheat the oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.
- Position a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9" springform pan or a 9" cake pan with 3" sides.
- To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. (Or you can whir the mixture in a food processor) Stir in the pecans.
- To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin purée and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
- Let cool in the pan on a wire rack for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
- To make the glaze, in a small bowl, whisk together the confectioners' sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges.
Nutrition Facts : Calories 616, Fat 34.3, SaturatedFat 15.7, Cholesterol 107.4, Sodium 377.8, Carbohydrate 74, Fiber 2.7, Sugar 48.8, Protein 6.5
PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES
I was asked to make pumpkin cupcakes and chocolate cupcakes for a party. I searched alot of recipes and since I ran out of sugar making the chocolate ones, I decided to use a cake mix recipe for the pumpkin ones, with my own twist. I like the combo of spices rather than just pimpkin pie spice. They were a big hit and led to an...
Provided by Dee Stillwell
Categories Cakes
Time 40m
Number Of Ingredients 23
Steps:
- 1. Heat oven to 350 degrees. Prepare a 9"x13" baking pan by spraying with Pam or line 2 - 1 dozen cupcake pans with liners.
- 2. Mix all batter ingredients together and beat for 2 minutes. Pour into prepared cake or cupcake pans. Mix streusel ingredients together. sprinkle streusel over cake batter. Bake for 25 minutes or until done. Let cool completely.
- 3. Make mousse in chilled bowl. Beat heavy cream, sugar, vanilla and pudding mix till soft peaks form. Add cream cheese and beat with wire whip mixer attachment until medium stiff peaks form. Pipe a swirl on top of cupcakes. Dust with pumpkin pie spice. Enjoy!
PUMPKIN APPLE STREUSEL CAKE
My friend gave me this Recipe last year when I was looking for something to bring to Thanksgiving dinner...It came from a Martha Stewart magazine..It takes some time to prep but well worth it...YUM YUM
Provided by Janet W
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For Apples: Melt butter in large non-stick skillet over med-high heat.
- Add apples, saute until apples begin to brown, about 5 minutes.
- Add sugar, cinnamon and saute' until golden brown, about 3 minutes.
- Cool.
- For Cake: Preheat oven to 350°F; butter 9" springform pan.
- Combine flour, brown sugar, butter and salt in large bowl.
- Using electric mixer beat until mixture resembles coarse meal.
- Set aside 2/3 cup of mixture for topping.
- Beat pumpkin, sour cream 2 TBPS sugar, spice and baking soda into remaining flour mixture, beating just until smooth.
- Beat in eggs, transfer batter to pan.
- Scatter apples evenly over top.
- Sprinkle reserved topping over apples.
- Bake until topping s golden brown and tester comes out clean about 1 HOUR 10 minutes.
- Cool cake in pan on rack 20 minutes, Run knife around pan sides to loosen cake.
- Release pan sides from cake.
PUMPKIN CINNAMON STREUSEL COFFEE CAKE
This has to be the most delicious coffee cake I've ever had or made. It's very moist and full of warm spices. Perfect for the autumn season. My family just fell in love with it. Adapted from "two peas and their pod" http://twopeasandtheirpod.com/pumpkin-cinnamon-streusel-coffee-cake/
Provided by Sherri35
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350. Grease (or spray with cooking spray) a 9 inch springform pan or 9 inch cake pan. Set aside.
- To make the streusel. In a bowl combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.
- To make the cake batter, in a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the vanilla, pumpkin puree and Greek yogurt. Mix just until combined. Slowly add in the flour mixture. The batter will be thick.
- Spread half the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for about 15 minutes, then remove the sides of the pan (if using a springform pan).
- Make the glaze while the cake is cooling. In a small bowl, whish together the powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cooled cake. Cut into wedges and serve.
Nutrition Facts : Calories 343.2, Fat 14.5, SaturatedFat 8.8, Cholesterol 66.7, Sodium 256.6, Carbohydrate 50.5, Fiber 1, Sugar 31.9, Protein 3.7
CINNAMON STREUSEL PUMPKIN COFFEE CAKE | BAKED BY RACHEL
Moist homemade pumpkin coffee cake with a crunchy cinnamon streusel topping and sweet vanilla glaze. A must make for any Fall breakfast or brunch!
Provided by @MakeItYours
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on all four sides. Parchment paper may be held in place with binder clips, if necessary. Set aside.
- In a medium bowl, combine dry streusel ingredients. Mix in melted butter. Using a fork, gently toss ingredients until only small chunks remain. Transfer mixture to a clean rimmed baking pan. Set aside.
- In a large bowl or stand mixer, combine wet ingredients. Scrape bowl as needed. Mix in sugars, baking powder, baking soda, salt and spices. Add flour, mixing until just combined and no streaks remain. Transfer batter to prepared baking pan. Top off with prepared streusel.
- Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack.
- When cake is room temperature, carefully remove cake by pulling up and outwards on parchment paper. Transfer to a serving tray or platter.
- In a small bowl, whisk together powdered sugar, milk and vanilla. Drizzle over cooled cake.
- Slice and serve. Store remaining cake in an airtight container for up to several days.
EASY MOIST PUMPKIN CAKE WITH PECAN STREUSEL
Recipe is made with box cake mix. I actually made this up. It was suppose to be a different recipe.My fluke turned out to be the best Pumpkin cake I ever had. Very easy for holidays or any day. I added a streusel topping. I love it. It is a very moist delicious cake.
Provided by Nor Mac
Categories Other Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. preheat oven to 350 degree's. grease and flour a 13x9 inch pan.
- 2. Streusel topping: Mix butter,brown sugar,flour and cinnamon,and 1/2 cup pecans together until crumbly.set aside.
- 3. mix pumpkin,evaporated milk,3 eggs,sugar,salt,and pumpkin pie spice together. Add cake mix and 1/2 cup of pecans mix well with whisk.Put in oven and bake 30 minutes. Open oven and sprinkle Streusel topping on,and bake another 20 minutes-30 minutes,or until pick comes out clean. Cool cut and top with cream or cool whip.
PUMPKIN CHOCOLATE CHIP STREUSEL CAKE
Steps:
- Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside. In the bowl of a stand mixer, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined. Stir in the chocolate chips. Spread batter evenly into the prepared pan. To make the streusel, in a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Sprinkle streusel evenly over the top of the cake. Next, sprinkle the chocolate chips over the cake. Bake for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean. Place cake on a wire rack and cool completely. Cut into squares and serve. http://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-streusel-cake/
PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES
HOPE YOU ENJOY THIS ONE!!!!!!
Provided by April Alvarez
Categories Cakes
Time 25m
Number Of Ingredients 23
Steps:
- 1. Heat oven to 350 degrees. Prepare a 9x13 baking pan by spraying with pam or line 2-1 doz cupcake pans with liners. Mix all batter ingredients together and beat for 2 minutes
- 2. Pour into prepared cake or cupcake pans. Mix streusel ingredients together. sprinkle streusel over cake batter. Bake for 25 minutes or until done, Let cool completely.
- 3. To Make mousse in chilled bowl Beat heavy cream,sugar,vanilla and pudding mix till soft peaks form. Add cream cheese and beat with wire whip mixer attachment until medium stiff peaks form. Pipe a swirl on top of cupcakes or frost cake and dust with pumpkin pie spice.
PUMPKIN STREUSEL COFFEE CAKE
Categories Dessert
Number Of Ingredients 24
Steps:
- Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray with flour. (A 9-inch cake pan works too as long as it has about 3-inch sides.) To make the streusel: Stir the flour, oats, brown sugar, cinnamon and salt together in a medium bowl. Add the butter, and use a pastry cutter to work it into dry ingredients until the mixture resembles coarse crumbs. Set aside while you make the batter. To make the batter: Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary. Add the pumpkin puree and sour cream and beat until incorporated. With the mixer on low speed, add the dry ingredients, beating just until combined - the batter will be very thick. Spread half of the batter in an even layer in the bottom of the prepared pan. Sprinkle half of the streusel mixture over the batter. Dollop the remaining batter over the streusel and use an offset spatula to spread it as best you can (it doesn't have to be perfect). Top with the remaining streusel. Bake the cake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes then remove the sides of the pan and let the cake cool completely. To make the glaze: Whisk the confectioners' sugar, milk and vanilla in a small bowl until the consistency is thick, but pourable. You might need to add a little more milk to achieve the right consistency (I did). Drizzle over the top of the cake. Let the glaze set before serving.
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