Pumpkin Spice Coffeecake – Ok, I Give Up, Summer is Over

by on October 7, 2013

Pumpkin Coffe Cake Recipe from WhiteOnRiceCouple.com

I can’t take it anymore! I give in and am finally going to embrace the fact that autumn is here.

I’ve been trying to hold out, desperately clinging to summer’s fruit and veggie bounty. Pushing aside any thoughts of pumpkins and other winter squashes, stews, roasts. All of that delicious autumn comfort goodness.Pumpkin Coffe Cake Recipe from WhiteOnRiceCouple.com

Here in So Cal we have a skewed perception of seasons. We have about 1 1/2 seasons, instead of the traditional 4. It is great for extra months of  growing a plethora of produce, but after growing up in an area with four seasons, I miss the changes a bit. Just a bit, until I remember sudden storms, power outages, slush, black ice, and other dark season unpleasantness. Maybe we’ll just go visit somewhere that has “seasonal” weather. In fact we just did, and that was the first step in me beginning to acknowledge that fall is here. It is hard to argue with golden Aspens touched by the first snowfall that autumn has arrived.

Pumpkin Coffe Cake Recipe from WhiteOnRiceCouple.com

So when Diane made a request for a pumpkin coffeecake, I was game. Our recent trip combined with the local fall indicator (hot, dry Santa Ana winds) spurred me into autumn feasting mode. Time to get the comfort food mojo on!

Here’s the recipe I ended up with for a fluffy, spiced pumpkin coffeecake. It has a streusel-like topping with chopped nuts and brown sugar. The batter gets its kicks from fluffy cake flour, fresh grated ginger, nutmeg, cinnamon, and of course pumpkin puree. It was quite delicious. Hope you enjoy as much as we did!

Happy Fall!

-Todd

Pumpkin Coffe Cake Recipe from WhiteOnRiceCouple.com

Pumpkin Spiced Coffeecake

Yield: one 9-inch cake

Total Time: 1 hour 30 minutes

The cake flour will help make this coffeecake a little lighter, but if you only have regular all-purpose flour, use a bit less, just over 1 1/2 cups of all purpose flour for the batter. For the topping it doesn't matter which flour you use. Use whichever your favorite nuts are for the topping. Some of our favorites are pecans, walnuts, hazelnuts, and almonds). The raisins will bake best if soaked for about 30 minutes beforehand. We will usually soak them in dark rum for a little extra flavor, but if you want to tame it down a little, just soak in warm water.

Ingredients:

For the topping:

  • 1/3 cup (40g) Flour
  • 1/2 cup (110g) Brown Sugar
  • 1 teaspoon ground Cinnamon
  • Pinch of kosher or sea Salt
  • 6 tablespoons (85g) cold unsalted Butter, cut into small chunks
  • 1 cup (@100g) finely chopped Nuts (walnuts, pecans, hazelnuts, or almonds)

For the batter:

  • 1 cup golden Raisins
  • dark rum, enough to cover the raisins
  • 1 3/4 cups (200g) Cake Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoons ground Cinnamon
  • 1 teaspoon ground Clove
  • 2 teaspoons fresh grated Ginger
  • 1/4 teaspoon freshly grated Nutmeg
  • 1/2 teaspoon kosher or sea Salt
  • 1/2 cup (113g or one stick) unsalted Butter
  • 1 cup (220g) Brown Sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (180ml) Pumpkin Puree
  • 1/2 cup (120ml) Sour Cream
  • confectioners sugar, for dusting

Directions:

  1. Preheat oven to 350°F. Butter and flour a 9-inch springform pan. Soak the batter's raisins in rum for at least 20 minutes, pressing down on the raisins occasionally to make sure the top ones get to macerate, too.
  2. Make the topping: In a bowl combine the flour, brown sugar, cinnamon, and salt. Pinch in the butter, or use a pastry cutter, until it looks like coarse crumbs. Mix in the chopped nuts, and then refrigerate topping until ready to top the coffeecake.
  3. Make the batter: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, clove, ginger, nutmeg, and salt for at least 20 seconds. Set aside.
  4. With a mixer beat the butter and brown sugar on medium-high until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract, pumpkin puree, and sour cream. Drain the raisins from the rum and stir in.
  5. Stir in the flour mixture until just combined. Spread the batter in the prepared pan. Sprinkle the topping over the batter and then bake. Bake for 50 minutes to 1 hour or until a toothpick comes out clean when inserted into the middle of the cake. Allow to cool, then remove from pan and dust with confectioners sugar. Cut and serve.

To toast nuts:

To toast nuts, preheat an oven to 325°F. Spread the nuts out on a sheet pan and bake until fragrant and lightly toasted, about 10 minutes. Or toast in a large dry skillet over medium heat for 5-10 minutes or until fragrant and lightly toasted.

To make pumpkin puree:

Roast a pie pumpkin on a sheet pan at 375°F for about 1 hour or until soft when sides are pressed. Allow to cool, then split, scoop out seeds and remove flesh from skin. Puree flesh and store in an airtight container in the fridge.

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


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{ 33 comments… read them below or add one }

1 Averie @ Averie Cooks October 7, 2013 at 1:47 am

Todd you make a mean cake! Wow that looks amazing! And just in time for the 90F weather we had all weekend in San Diego. Don’t suppose the OC was much cooler.

Loving the rum/golden raisins, the topping mixture, the nice pop of spices, the sour cream AND pumpkin puree – gosh this cake must be SO moist! Pinned to my pumpkin board.

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2 Katrina @ Warm Vanilla Sugar October 7, 2013 at 4:27 am

Cakes like this are seriously my dream! Gorgeous recipe :)

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3 Norma @ Allspice and Nutmeg October 7, 2013 at 5:35 am

This is a beautiful cake! Love the ingredients especially the spices. Freshly grated nutmeg is the best!

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4 Belinda @themoonblushbaker October 7, 2013 at 7:03 am

It is meant it is meant to be spring in Australia but it still feels like the middle of winter. I can tell you I am more confused about what food I want to eat than I have ever been. Here you guys are with your pumpkin recipes while berries are flooding into the fruit market.

But yes this cake I could eat any time of year

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5 Andi October 7, 2013 at 7:20 am

OMG I could eat the whole cake in one sitting!

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6 Marilena October 7, 2013 at 7:30 am

I love your photographs, and this one is just gorgeous! What did you use for the background in this photo?

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7 Annalise @ Completely Delicious October 7, 2013 at 8:40 am

Glad I’m not the only one holding on to summer, though I finally gave in last week too. It was a hard decision to make, but hearty soups and mashed potatoes with gravy were there for me with open arms. :) Happy fall to you and Diane! Looking forward to your visit to SLC next month.

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8 Ash-foodfashionparty October 7, 2013 at 9:34 am

I lose words to describe how well you photograph. BEAUTIFUL. The cake is a stunner.

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9 Gerry @ Foodness Gracious October 7, 2013 at 9:59 am

Could Todd be the next cake master, (Toddcakester) I think so! This looks perfect and as much as the heat is kinda weird right now here, it doesn’t skew my seasonal taste buds!

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10 Kathleen October 7, 2013 at 10:04 am

This looks perfect for a Thanksgiving meal… We Canadians celebrate ours next weekend….do you think it would be ok if I made it the day before?

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11 White on Rice Couple October 7, 2013 at 10:36 am

It will be fine to make them the day before. The last one we did we baked it at night and then the next morning we wrapped it in plastic wrap. It was still great after a couple days. Even with our super dry weather.

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12 Kathleen October 7, 2013 at 10:43 am

Thank you. I am looking forward to trying this one

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13 Brooks October 7, 2013 at 10:43 am

This is one beautiful coffee cake, Todd! I remember the 1 1/2 seasons of So Cal, but the fall flavors presented here and so artfully photographed clearly marks this special time of year.

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14 tara October 7, 2013 at 11:01 am

Haha I feel the exact same way living in SoCal! It’s nice sometimes to have 1.5 seasons, but I miss a real fall that has rain and leaves changing color.

But this cake looks like a perfect way to celebrate!

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15 The Wimpy Vegetarian October 7, 2013 at 11:43 am

This looks absolutely fantastic! I’ve got to make this someday this week. Here in northern CA we’re still in summer too. But I’m aching for fall. And this recipe is perfect for getting in the mood :-)

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16 Candela October 7, 2013 at 12:05 pm

Lovely. This cake ..ahhh… senza parole …

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17 Laura (Tutti Dolci) October 7, 2013 at 3:36 pm

Beautiful coffee cake, I love the crumb topping!

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18 Abbe@This is How I Cook October 7, 2013 at 8:28 pm

Ohhh. Ohhhh. I am almost speechless because I am imagining my mouth full of this cake. It sounds and looks so good.

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19 Veronica October 7, 2013 at 11:03 pm

Such yumminess. I can’t wait to try this…here in Germany the weather is perfect for your spice pumpkin coffee cake. If you ever want to experience all 4 seasons again, my home is your home. Fall is my favorite season here…okay then there’s the magic of Christmas here…

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20 Kelly Bingham via Facebook October 8, 2013 at 5:17 am

YUM. YUM and also YUM.

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21 Dina October 8, 2013 at 7:41 am

it looks delish!

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22 Laura (Blogging Over Thyme) October 8, 2013 at 7:42 am

Beautiful cake! I can imagine that its a bit hard to get into the seasons when you live in SoCal (I guess that’s the one caveat of living there), but you pretty much nailed it with this one. Gorgeous pics, as always ;)

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23 ATasteOfMadness October 8, 2013 at 8:41 am

Haha, I refuse to accept summer is over! I have not made anything pumpkin yet, but I suppose I will soon.. This coffee cake looks SO good!

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24 matmedmera October 8, 2013 at 9:16 am

This cake looks amazing! And with pumpkin!

Greetings Gosia

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25 Diane October 8, 2013 at 6:25 pm

I can’t wait to make this but in the meantime, I am going to enjoy the rapidly dropping temp here in Rancho Cucamonga and hope the prediction for cool and rain tomorrow is accurate.

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26 Rachel @thedessertchronicles October 9, 2013 at 1:37 pm

Beautiful pictures and amazing recipe! Can’t wait to try it!

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27 Kiran @ KiranTarun.com October 11, 2013 at 8:54 pm

Totally loving this time of the year!! And this cake is just perfect to celebrate autumn :)

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28 Pam October 12, 2013 at 3:25 pm

From the moment I saw it I had to have it. Made it yesterday. Wonderful cake, love all the spices.

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29 Blanca October 14, 2013 at 4:38 am

I made this cake yesterday evening. It’s A-MA-ZING. Thank you so much for the recipe!

I forgot to add the raisins and realized when the cake was already in the oven, but in the end it didn’t matter, the end result was outstanding! I’m not a super fan of raisins in baked goods anyway, so it was a win-win.

By the way, if anyone has a European 26 cm spring-form pan like I do (about 3 cm bigger than 9 inches), you just need to lower the oven time to 45 mins. (I check at 40 and it was still a bit too wet, took it out at 45 and turned out perfect.

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30 Annette October 16, 2013 at 8:56 am

This has to be my new favorite fall cake recipe! I like pumpkin but I was never very impressed with the basic pumkin breads.

This however, a coffee cake version, speaks directly to my foodie soul and would pair beautifully with my espresso or cappucino favored beverages. I will be adding this lovely recipe to my file and making it soon for my famiglia.

Your blog is beautiful, your photography is stunning and what I hope to achieve on my food blog someday soon. Please feel free to visit my food blog, would love your expert advise and feedback.

Ciao e grazie tante!

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31 Ingrid October 18, 2013 at 7:31 am

I made this for my Bible study group last night with a side of whipped cream sweetened with brown sugar and vanilla! (I omitted the rum, but next time, it’s IN!) The cake was so soft and fluffy, not super sweet; nothing shy of delicious! ~thank you for dessert~

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32 Sandy Coughlin October 29, 2013 at 8:42 am

This cake is so beautiful and sounds delicious! Definitely making it for my next dinner party.

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33 blanca March 1, 2014 at 4:38 am

Hi,

I’m planning on baking this again (it was THAT GOOD) but was wondering if I could make it in a muffin tine so it’s easier to portion and to bring to the office to share.

Did anyone try this? Would anyone know how to adjust the baking time for a muffin tray?

Thanks!

Blanca

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