My daughter Emerson happens to be the world’s WORST eater. She is super picky about every single thing that goes into mouth from fruit to meat to pasta. For whatever reason she takes issues with the way most every food tastes and feels in her mouth EXCEPT pumpkin. For some inexplicable reason this child actually loves baked pumpkin goods. So for her birthday, I decided to make her a delicious Spiced Pumpkin Coffee Cake. I am not a huge pumpkin person myself however, this cake was incredible. It was moist, flavorful and the perfect treat for a crisp, cozy fall day.
This recipe comes from none other than Ms. Paula Deen who happened to put out this amazing Fall baking magazine a few years back in 2014. It was a lovely publication filled with recipes featuring pears, apples, pumpkin and squash. If you happen to have this issue in your collection of recipes and cookbooks, it can be found on page 83. I followed the recipe as written except for one minor change which was to replace the 1/4 cup of sour cream with a 1/4 of low-fat vanilla yogurt. I also threw in an extra splash of pure vanilla extract because you can never go wrong with a little extra vanilla. Happy fall, y’all! Enjoy!
- 1/4 cup unsalted butter
- 1/3 cup firmly packed brown sugar
- 3/4 tsp pure vanilla extract
- 1/8 tsp Kosher salt
- 3/4 cup all-purpose flour
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp Kosher salt
- 3/4 cup canned 100% pure pumpkin
- 3/4 cup firmly packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup sour cream OR 1/4 cup vanilla yogurt
Topping – In a small saucepan cook the butter, brown sugar, vanilla extract and salt over medium heat, stirring constantly, for about 6 minutes or until smooth. Remove from the heat and stir in the flour until smooth. Turn mixture out onto a plate and allow to cool completely.
Cake – Preheat oven to 350ºF. Line an 8″ square pan with parchment or spray with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside. In a large bowl whisk together the pumpkin, brown sugar, vegetable oil, eggs and sour cream/yogurt until smooth. Add the flour mixture to the pumpkin mixture and whisk until just smooth.
Pour the batter into prepared pan. Break up the topping mixture into chunks and sprinkle all over the top.
Bake for 30-35 minutes or until a wooden toothpick inserted into the center comes out clean. Serve warm or allow to cool completely.
**Tip – Mashed cooked sweet potato or puréed cooked butternut squash can be substituted for the pumpkin.**