Wednesday, October 8, 2014

Pumpkin Swirl Coffee Cake

The cool fall air has apparently made my cat lose his mind. Cats are notorious for taking off at high speeds just to go from one room to the next. My Ralph has lost control. He took off from the kitchen as fast as he could and then I hear this loud thumb as he crashes into the wall. A few seconds later he comes running out towards the kitchen again and somehow managed to get into the back of the dishwasher that I was loading with breakfast dishes. I just wish I had had my camera handy to take a picture of my cat stuck behind all the dishes in there.

While the fall season is making my little furry friend extra nutty, it is making me crave all the delicious things.

After freeing Ralph from the clutches of the evil dishwasher, I set about mixing up this delicious pumpkin swirl coffee cake.

Pumpkin Swirl Coffee Cake
Makes 1 loaf pan cake
adapted from Saveur

For the crumb topping
1.5 cups flour
3/4 cups sugar
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. unsalted butter, slightly melted (you want it to be just barely solid)

For the cake:
8 Tbsp. unsalted butter, softened
3/4 cup sugar
1 tsp. vanilla extract
1 egg
1 Tbsp. baking powder
1/2 tsp. salt
2 cups flour
2/3 cup milk

For the swirl:
3/4 cup pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/4 cup dark brown sugar
1/2 tsp. salt

Preheat the oven to 350 degrees. Grease a 9x4 inch loaf pan or line with parchment paper.

For the crumb topping:
In a large mixing bowl, whisk together the dry ingredients. Add the melted butter and using your fingers, rub the mixture together until it forms pea-sized crumbs. Set aside.

For the pumpkin swirl:
Combine all ingredients in a medium bowl, stirring until well combined.

For the cake:
In a stand mixer, cream together butter and sugar. Beat on high for 3 to 4 minutes until light and fluffy. Add the egg and vanilla extract. Beat until just combined.  Add baking soda and salt. Beat until fully incorporated. Then add flour and milk alternatively in 4 parts, beginning and ending with flour.  

Remove bowl from stand mixer. Add pumpkin swirl mixture and gently fold in with a spatula. Do not mix the swirl all the way into the dough. You want it to swirl through the dough, not mix in with it.

Transfer the dough into the prepared loaf pan. Sprinkle crumb topping on the dough, pressing slightly to adhere to the cake. (There will be a lot of crumb topping)

Bake at 350 for 40 minutes or until a toothpick inserted in the center comes out clean. 

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