Okay, so I bought this can of pumpkin puree for the purpose of making Baked Pumpkin Cheesecake. I had some left. I then made pumpkin spice whipped cream for my chocolate donuts. Yet, I still have some left. I really, really dislike wasting ingredients so I "have" to make something. Let's face it, as soon as I use up this can of pumpkin puree, I'll probably see a sale at the store and buy more.
Anyway, my husband (my main taste tester) has been hinting that I should try to make some coffee cake. After all, we both drink coffee like it is going out of business and coffee cake was made to go with coffee. I think. I mean what came first? Coffee or coffee cake? Or was it cake that became coffee cake? Why isn’t there coffee in coffee cake? Okay, I’ll stop.
This seemed like a perfect opportunity to inject some fall flavours into this classic cake.
Now onto the recipe.
Preheat oven to 350 degrees F. First, mix butter and sugar together, then one egg at a time, and finally the sour cream, pumpkin puree, and vanilla.
Sift together flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt.
Add dry ingredients slowly to the wet ingredients. Mix all of it together.
Use your hands or a fork to create a crumble using the topping ingredients.
Spread half of the coffee cake batter into a 9-inch springform pan. Sprinkle half of your topping onto the batter. Then add the remaining batter and the remaining topping. On a baking sheet, bake 350 degrees F. for 1 hour and 30 minutes, or until the cake is cooked through.
Let the cake cool until unmolding the springform pan. Look at all the brown sugar topping! Enjoy!