Archive for October, 2014

Pumpkin is all the rage

October 29, 2014

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Since anything with #pumpkin is super cool right now I decided to continue on my fall coffeecake bender. I love when company visits and I have a reason to bake up a special treat. The recipe I found this time intrigued me because it was an accidental success. The blogger messed up on another recipe and ended up with this delicious cinnamon swirl pumpkin coffeecake. It was easy to make and insanely delicious. I would have to say it tasted like a pumpkin pie to me, with a glaze on it. I would probably make this again but for a fall potluck or as a dessert for thanksgiving dinner. It was a fun twist on typical pumpkin pie and did not register as coffeecake to me. Regardless, it was scrumptious and it fulfilled that constant pumpkin time of year craving.

Cinnamon Swirl Pumpkin Coffee Cake
Ingredients
  • 1¾ cups of all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 egg
  • ½ tsp vanilla
  • 6 ounces pumpkin puree (about ½ a can)
  • ½ cup milk
Cinnamon Swirl
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • ¼ cup unsalted butter (1/2 a stick of butter), melted
Glaze
  • 1-1/2 cups powdered sugar
  • 1 tablespoon milk
Instructions
  1. Preheat the oven at 350 degrees F.
  2. With a whisk, mix together the flour, baking powder, salt, cinnamon and pumpkin spice.
  3. In a separate bowl mix the pumpkin, vegetable oil, sugar, egg, milk, and vanilla.
  4. Combine all ingredients and mix together until just combined.
  5. Pour batter into an 8×8 cake pan.
  6. Meanwhile in a small bowl, add melted butter, cinnamon, and sugar for the cinnamon swirl.
  7. Drop spoonfuls of the cinnamon sugar mixture on top of the batter. With a knife, swirl the cinnamon sugar mixture throughout the pumpkin batter.
  8. Bake in a preheated oven at 350 degrees F for about 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  9. Meanwhile, to make the glaze, mix together powdered sugar and a little milk. You may have to add a little more milk to get the right consistency.
  10. When the pumpkin cake has cooled some, drizzle the glaze over the top of the cake.
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 12