This week was the big Via Corona move. As of today we have two working toilets, one working shower, curtains up in the guest bedroom…which is currently our bedroom and a WHOLE lot of work to be done. The only evidence I have to show for all of this is a single blurry picture of the Kitchen God’s current daytime living situation (and evidence that my Spanish is muy malo):
As such, this week’s post is about pumpkin. Yay.
Let’s get this one out of the way, shall we? This time of year it seems like you can’t turn a corner without running into something pumpkin flavored. I’ve always assumed it’s more about what the pumpkin represents–crisp air–falling leaves–blah blah blah–than people truly going gaga over a gourd.
Then again, I definitely missed the squash gene. So, what do I know?
But, as TD likes to remind me, sometimes it’s a good idea to stick to the fairways and greens and give the people what they want. This year the Misanthropic Hostess token pumpkin recipe comes in the form of coffee cake.
With a pecan streusel.
I will admit, it smelled pretty delicious cooking. Which brings me to the other thing I suspect about this pumpkin crazy business–that it’s the spice array that actually gets people going. What is more lovely that cinnamon, nutmeg and maybe a little allspice and ginger if you’re really into it? I heard somewhere but am too lazy to actually look it up, that someone attempted to bring a lawsuit against Starbucks when they found out that pumpkin spice lattes don’t actually have pumpkin in them.
Huh? Doesn’t everyone experience that thing where around Thanksgiving they purchase a little one-ounce McCormick’s tub of pumpkin pie spice just in case only to have it join the three or four other tubs of the same spice in the drawer because they’d done the same the year before…and the year before that?
Nope? Just me?
And besides, who would put pumpkin in a latte? That’s just weird.
I promise, this coffee cake has pumpkin in it. Though between us chickens, you could sub-in pureed butternut squash or even yams and no one would be the wiser.
Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel
Slightly adapted from Williams Sonoma who adapted it from Home Baked Comfort by Kim Laidlaw.
For the streusel:
- 1/3 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1 tsp. ground cinnamon
- Pinch of kosher salt
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into small chunks
- 1 cup chopped pecans, lightly toasted (see note below)
For the batter:
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp. kosher salt
- 8 Tbs. (1 stick) unsalted butter
- 1 cup firmly packed light brown sugar
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 cup sour cream
- Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides or 2 8X5 inch loaf pans.
- 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. Alternatively, whir the ingredients in a food processor. Stir in the pecans. Set aside.
- To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of an electric mixer fitted with the flat beater, 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 with a rubber spatula. Add the pumpkin puree 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. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.