Pumpkin Caramel Streusel Coffee Cake

Pumpkin Caramel Streusel Coffee Cake

Pumpkin, Apples Pears and Figs…Who is ready for some fall baking? Today’s Recipes taste yummy and will make your kitchen smell yummy too!  

For Step-by-Step recipe details and photos click read more

Pumpkin Caramel Streusel Coffee Cake

Cake Batter Ingredients

1 ½ cup cake flour

2 teaspoon baking powder

1 ½ teaspoon baking soda

2 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

½ teaspoon kosher salt

8 tablespoons unsalted butter

1 cup dark brown sugar

2 large eggs

½ cup pumpkin puree

½ cup sour cream

1 teaspoon pumpkin pie spice

½ teaspoon vanilla bean paste

Streusel Ingredients

½ cup cake flour

½ cup dark brown sugar

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

6 tablespoons salted butter; slightly soften

1 cup toasted pecans; chopped into bite size pieces

¾ cup homemade caramel (soft ball stage) or 3 caramel apple wraps

Step-by-Step

1 Preheat oven 375 degrees

2  combine all streusel ingredients except caramel in bowl; using hands work ingredients together until crumbly mixture comes together; reserve

3 sift all dry batter ingredients into mixing bowl; reserve

4  In  bowl of stand mixer;  beat butter and dark brown sugar together on high speed for 1 minute, scrape down sides of mixer bowl; beat additional one minute

5 lower mixer speed to medium; add eggs; continue to mix until eggs are fully incorporated

6  stop mixer;  scrape down the sides of the bowl; add pumpkin and sour cream; reset mixer speed to medium; mix 30 seconds

7  lower speed; gradually add reserved sifted dry ingredients; increase speed to medium; continue mixing until smooth thick batter is formed

8  prepare large bundt pan with cooking spray; scatter half of  the reserved streusel mixture on bottom of bundt pan

9  using rubber spatula; spread ½ of the cake batter over streusel mixture;  scatter remaining streusel mixture over the batter

10 if using caramel wraps, stack the pieces of caramel and gently press them together with your hands; cut stacked caramel into 1 ½ inch wide strips (stack 3 pieces thick before cutting); arrange strips  over the streusel mixture

*Note~ If using homemade caramel, cut caramel into long strips 1 ½ inches wide x ½ inch thick, and lay caramel over the streusel mixture(Do Not Use Caramel Sauce)

11 carefully spread the remaining batter over the caramel

12 bake 50 minutes on middle rack of oven

13 remove coffee cake from oven; cool 30 minutes

14 place serving platter or pedestal cake plate over the top of the Bundt pan; carefully invert cake

15  dust with confectioners’ sugar or vanilla glaze

Vanilla Glaze ~  in medium size mixing bowl combine, ¾ cup confectioners’ sugar, 1 tablespoon milk, 1 teaspoon warm water, and 1 teaspoon pure vanilla extract whisk into smooth glaze using wire whisk