Pumpkin Coffee Cake & Some Neighbor Love

Coffee Cake

I’ve been swallowed up into the world of crazy parenting for a solid month now. No ONE told me how much work two would be….because everyone told me. They all giggled when I was to stubborn to admit that I might have to buy bread for awhile instead of making it from scratch or that showers are a thing of the past and that Anna would watch so much TV that I can officially take zero credit for any bit of knowledge she has acquired because Daniel Tiger and Sesame Street have taught her everything she knows. We are getting somewhere though, slowly, I am finding my balance (what’s that?) and figuring out my new limits. And….I wouldn’t trade any of this for even a spec of sanity. That second kiddo is just what this family needed, as nuts as things are right now, they’re also a lot of fun. So, thank you for sticking with me while I struggle to keep up with this blog. This blog is near and dear to my heart and I refuse to give it up, but you may notice a little longer stretch in between posts.

In the middle of all our crazy, we can’t help but notice how blessed we have been by our fabulous neighborhood. We live in the coolest place ever, in fact this is the first week I actually have to cook for my family because our neighbors have been bringing us meals twice a week since Isaac was born. And the food has been SOooooo good. I’ll probably be blogging a lot of the new recipes people have brought us but I wanted to start with this shining star. If you’ve read this blog very long, you know that every now and then I find something that I’ll admit I would eat out of the trash, this fits into that category. In fact, I ate almost the entire cake myself. Not great for losing baby weight but fabulous for a minute of sanctuary while the giant baby screams in his crib and refuses to sleep. Of course, my neighbor, we’ll call her A, who made this (and had a 2 month old herself at the time and already looks like a super model….insert gagging noise here….except that I love her so I guess it’s ok…..but couldn’t you sport a little muffin top when you’re around me? please? yes…a pity muffin top…thank you….) where was I? Oh yea….A actually made this cake the right way….she like followed directions and everything. I, on the other hand, didn’t have the right ingredients and so I used what I had…I think A’s version was better but that’s what happens in crazy town. I will post the recipe as she made it but I’ll tell you what substitutions I made in case you are in a similar predicament.

Ok, let’s start with what I changed right away. This recipe actually calls for pumpkin pie mix, I only had pumpkin puree. This substitution actually shouldn’t have changed anything about the cake, all you have to do is add the sugar and spices that are in pumpkin pie mix.

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Dump it all in a bowl and whisk together.

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It will look like this….

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From this point, add eggs and vanilla and pumpkin pie spice. Which I forgot to add, because….you guessed it…the baby was screaming. I do think this left a little something to be desired but didn’t ruin it by any means.

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Next add a boxed mix of butter cake. Which….you guessed it…I didn’t have. I used yellow cake mix. I have no clue what difference this did or didn’t make, oh well. Oh, and add some baking soda. Which I did have. I always have baking soda.

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Mix well, give your arms a workout. A post baby workout….what a good idea. I should do that some day.

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Before you go pouring this in your pan, mix your crumble topping. Brown sugar, flour, melted butter. Mix.

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So I wanted to make a bundt cake, but you’re really supposed to make this in a 9X13. The difference? I put the crumb topping in the bottom of the bundt cake pan instead of on top of the cake before baking, which creates a streusel type top but not really the crumbly topping you love about coffee cake. Oh well. Here’s how I did it… I put half the topping in the bottom of the bundt pan….

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Followed by half the cake batter and then more streusel topping. Then the rest of the cake batter. Then in the oven at 350 for like 40-45 minutes. In a 9 X 13, it’s more like 25-30 minutes.

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All in all, this cake is delicious and moist either way and makes your house smell divinely of pumpkin. Which is great when you haven’t cleaned….

I topped mine with left over cream cheese frosting but I’ve included the drizzle the recipe calls for.

Pumpkin Coffee Cake

Recipe from my fabulous neighbor.....she's awesome...and skinny. Ugh.

Ingredients:

Cake:

  • 1/2 (30 ounce) can pumpkin pie filling (or a 15 ounce can of pumpkin puree, 3/4 cup of sugar, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. ground cloves all whisked together)
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 teaspoons pumpkin pie spice (I also added cinnamon and allspice) 1 box butter cake mix
  • 1 teaspoon baking soda

Topping:

  • 1/2 cup brown sugar
  • 1/2 cup all purpose flour
  • 4 tablespoons butter, melted

Glaze:

  • 1 1/4 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1/2 teaspoon clear vanilla extract

Directions:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix, pumpkin, eggs, vanilla, and pumpkin pie spice. Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined.
  • Pour batter into a greased 9×13 baking pan.
  • In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake.
  • Bake for 25-30 minutes or until an inserted toothpick comes out clean.
  • Drizzle with confectioners’ sugar glaze while warm.
  • Serve your cake when warm or cooled to room temperature.

Comments

  1. Kim says

    Oh! I’m going to try this Gluten Free…will let you know if it turns out. Love ya! (she is my sis so I can say that)

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