The perfect excuse to sit down and savor the fall.
This pumpkin coffee cake is the perfect excuse to take a moment to relax and breathe during the autumn.
Then, sit down, and relax for just a minute.
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
The world will wait.
A great back-pocket recipe, this pumpkin coffee cake uses the same batter as ourSeeded Pumpkin Bread.
But here, instead of loaf pans, you’ll turn the batter into a crowd-serving coffee cake.
Freeze any leftovers just as you wouldfreeze cake: Wrap it in plastic, and then in aluminum foil.
see to it you label it so you know what’s in your freezer.
Ingredients
Batter
1 13cups granulated sugar
1 13cups packed light brown sugar
1cup (8 oz.)
unsalted butter, melted
4large eggs
1(15-oz.)
can pumpkin
23cup whole buttermilk
1tsp.
vanilla extract
3 13cups (about 14 1/4 oz.)
baking soda
1 12tsp.
kosher salt
1 12tsp.
ground nutmeg
Baking spray with flour
Topping
34cup (about 3 1/4 oz.)
all-purpose flour
12cup packed light brown sugar
12cup softened unsalted butter
12tsp.
kosher salt
1cup chopped pecans
Directions
Prepare the Batter:Preheat oven to 350F.
Add pumpkin, buttermilk, and vanilla; beat until blended, about 1 minute.
Generously coat a 13- x 9-inch baking pan with baking spray.
Spread Batter evenly into baking pan.
Using hands, squeeze mixture into clumps; stir in pecans, and sprinkle evenly over Batter.
