During the holidays we usually have a lot of company so I am always on the lookout for a good breakfast recipe that is a little more special than just eggs and toast. I found a great one this week on That’s Some Good Cookin’. It is a pumpkin spice version of her Cinnamon Roll Cake that I had already tried and loved. I actually combined the two recipes so the cake has more cinnamon and less maple flavors. If you like Cinnabon Cinnamon Rolls and the flavors of pumpkin spice you will go crazy over this recipe.
This coffee cake is very sweet, and for some reason, it ends up with little holes all over the top where the topping puddles, so every bite has an ooey gooey layer of cinnamony goodness. The flavor of pumpkin spice is light and doesn’t over power the cake. On top of all that you have a drizzle of powdered sugar glaze that just takes it over the top. (You might want to serve it with a side of Insulin!:) It isn’t a dish I would eat every day because of all the calories and sugar, but for something special for the holidays, it is perfect. And it will make your house smell wonderful with all the scents of fall. I love the color of this cake as well as the taste. Your guests, will, too. In fact, be prepared, they may never leave, at least not until the coffee cake is gone!
Pumpkin Cinnamon Roll Coffee Cake
For the Cake:
3 c flour
- 1/2 tsp. salt
- 1 c sugar
- 4 tsp. baking powder
- 1 tsp. pumpkin pie spice (or use 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. nutmeg, 1/8 tsp. allspice)
- 2 eggs
- 3/4 c milk
- 3/4 c pumpkin (not pumpkin pie mix)
- 2 tsp. vanilla
- 1/2 c (1 stick) real butter, melted
For the Topping:
- 1 c (2 sticks) real butter, softened
- 1 c brown sugar
- 2 Tbsp. flour
- 1 Tbsp. cinnamon
- 3/4 c chopped pecans, optional (always measure the nuts first, then chop them)
For the Glaze:
- 2 c powdered sugar
- 5 Tbsp. milk
- 1 tsp. vanilla
- Preheat oven to 325 degrees.
- Butter a 9×13 glass baking dish.
- In the bowl of a stand mixer or a large bowl if using a hand mixer, stir together the flour, salt, sugar, baking powder, and pumpkin pie spice. Set aside.
- In a medium bowl, whisk the eggs. Add milk, pumpkin, and vanilla and whisk together. Stir in the 1/2 c melted butter. Mix until smooth. Set aside.
- For the cinnamon topping, in a large bowl, mix together the butter, brown sugar, flour, and cinnamon. Stir in the pecans, if desired. (I didn’t use any nuts, and it was still yummy). Set aside.
- Add the egg mixture to the original flour mixture in the mixing bowl. Mix just until ingredients are well combined. The batter is rather stiff. Pour batter into the prepared baking dish. Spread evenly.
- Drop the prepared cinnamon topping evenly over cake batter by tablespoonfuls. Using a knife, marble/swirl the topping through the cake. Simply move the blade of the knife back and forth through the cake batter and topping, across the pan, and then up and down the pan. (I did this very little as I didn’t want it to be too mixed together.)
- Bake at 325 degrees for approximately 30 minutes. Use a toothpick to check doneness and be sure you don’t overcook. You don’t want it to be undercooked either, though. It will be gooey enough!
- Remove cake from oven and set aside to cool for a few minutes while you assemble the glaze.
- Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over the warm cake. Serve warm or at room temperature.