Spiced Pumpkin Coffee Cake

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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!

Ingredients

Topping

  • 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

Cake

  • 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

Instructions

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.**

Pumpkin Spice Dough

Pumpkin Dough 3.jpgAs the summer begins to wind down my kids are starting to tire of the heat, sun, and outdoors and that’s when the boredom sets in. To counteract the constant whining from them that the having nothing to do I decided to whip them up a batch of Pumpkin Spice Dough to play with. It’s made with common kitchen ingredients and smells delish! They love it because it’s a change from their usual Play-Doh and because it’s a little softer, it’s easier for them to work with.

I came across this recipes a few years ago on the The Idea Room blog site, you can find the original Pumpkin Spice dough recipe here . It is super easy to make and the nice thing is you can change up the overall scent and color with a few adjustments. Another great fall smell to try is apple pie spice and for Christmas, make a batch of peppermint dough! The possibilities are endless. Because it’s such a simple recipe to pull together it is a great activity to do with your kids, they will love watching the dough change from a liquid to a nice, soft, pliable dough.

All you need to make this dough is as follows:

  • 2 cups of water
  • Orange food coloring (or combine yellow and red)
  • 2 tbs vegetable oil
  • 1 cup table salt
  • 4 tsp cream of tartar
  • 3 tsp pumpkin pie spice
  • 2 cups of all-purpose flour

Place all of the ingredients in a pot over medium heat and cook until the liquid mixture turns into a soft dough, this will take just a few minutes.

Pumpkin Dough 1

Pumpkin Dough 2.jpg

Once the dough is finished, place it on the counter and knead it a few times. Be careful, the dough will be very hot. If your kids want to play with it right away, flatten it out on a flexible cutting board or pan and place it in the fridge for about 3 minutes then flip it and cool for another 3 minutes. Give it a quick knead when you remove it from the fridge and you’re good to go! Store the dough in an airtight container for later use. Have fun!