Pumpkin Breakfast Cake
Pumpkin Breakfast Cake
I’m a bad blogger. I haven’t been posting as much as usual, and I promise, I have a good reason. I hope to be able to tell you next week.
I’m also a bad blogger, because the latest recipe swap (hosted by A Taste of Home Cooking) due date totally snuck up on me, mostly because of the secret referenced above. It’s completely consumed my life. This recipe swap was a Blogger’s Choice, and I was assigned Dawn’s blog, Simple Gourmet Cooking. I’ve been reading Dawn’s blog for about two years, and I love her recipes and photographs. I needed something fast, so I went to her breakfast tag. The second recipe that came up was a pumpkin coffee cake with streusel topping. Pumpkin?! Perfect!
So I find myself here, at nearly 10 p.m. on Thursday night, baking a breakfast cake, photographing it, and writing up this post.
Don’t get me wrong, I love baking. I love breakfast cake (an excuse to eat cake for breakfast!). I love pumpkin. Therefore, this cake was worth it. The cake is soft and moist, with a nice crunchy topping for some texture. I was just sad that I ran out of butter and powdered sugar (how the hell does that happen???) and wasn’t able to make the icing drizzle.
It’s very fast to put together, making it easy for last-minute potlucks and get-togethers, though it does take an hour to bake. But like I said, it’s worth it!
Pumpkin Breakfast Cake
Recipe source: Simple Gourmet Cooking
Ingredients
- For the Cake
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups (10 ½ oz) sugar
- 15 ounces pumpkin puree
- 3 large eggs
- 2 ½ cups (10 ⅝ oz) all-purpose flour
- 2 tsp baking powder
- 2 tbsp pumpkin pie spice
- ½ tsp kosher salt
- For the Streusel Topping:
- ¼ cup (1 oz) flour
- ¼ cup (1 ¾ oz) sugar
- ¼ cup (1 ⅞ oz) light brown sugar, packed
- ½ tsp cinnamon
- 2 tbsp butter, melted
Directions
- Preheat oven to 350 degrees. Grease a 10×10 baking pan.
- In the bowl of a stand mixer, cream together the butter and the sugar. Add the pumpkin and the eggs, and beat until well-incorporated.
- In a small bowl, whisk together the flour, baking powder, pumpkin pie spice and kosher salt.
- Add the dry ingredients to the stand mixer bowl, and mix just until incorporated.
- Make the streusel: In a small bowl, whisk together the flour, flour, sugar, brown sugar, and cinnamon. Add the melted butter and mix until all ingredients are moistened and the mixture looks crumbly.
- Scrape the cake batter into the prepared baking pan and spread into an even layer. Sprinkle the streusel topping over the cake batter.
- Bake for 50 to 60 minutes, until cake springs back when touched and a cake tester comes out clean when inserted in the middle of the cake.
To see more recipes from the swap, click the thumbnails below!
Keep a little flour on the counter
Your next good bake.
Pumpkin Cinnamon Rolls
Pumpkin cinnamon rolls are a delicious, indulgent autumn breakfast treat. Pumpkin is the perfect complement for the cinnamon filling.
Pumpkin Coffee Cake Muffins
Pumpkin coffee cake muffins are all the best parts of muffins with the best part of coffee cake: the spiced buttery crumble on top.
Pumpkin White Chocolate Scones
Start your fall morning with a tender pumpkin white chocolate scone. Not only are they loaded with white chocolate chips, they are coated with white chocolate glaze.
So perfect for fall! I love finding new pumpkin recipes. Great pick!
Sounds delicious! I’ll have to keep this in mind for our fall work potluck!
This sounds great. I love the idea of cake for breakfast.
I can always get behind cake for breakfast 🙂
I almost forgot about this swap too! I’m glad you liked this cake though-I need to make this again-we really liked it!
Cake for breakfast, yes AND pumpkin, it can’t get any better! This looks so good.
Thank goodness you’re back! I thought maybe you had enough…:( when the site was down)….I don’t comment much, but I love dropping by every now and then.
Thanks, Helen! No, I haven’t had enough; I under-estimated the difficulty of switching hosting sites!