Sista Felicia’s Pumpkin Carmel Streusel Coffee Cake


Cake batter Ingredients:
1 ½ cup cake flour
2 teaspoon baking powder
1 ½ teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
8 tablespoons unsalted butter
1 cup dark brown sugar
2 eggs, slightly beaten
½ cup pumpkin puree
½ cup sour cream 1 teaspoon pumpkin extract or pumpkin pie spice
½ teaspoon vanilla bean paste

Streusel Ingredients:
½ cup cake flour
½ cup dark brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt

6 tablespoons slightly soften butter
1 cup toasted pecans chopped into bite size pieces
¾ of a cup of homemade caramel (soft ball stage) or 3 caramel apple wraps


Step 1: Preheat oven 375 degrees
Step 2: combine all streusel ingredients except caramel in a bowl and mix into a crumble mixture using your fingers, reserve


Step 3: sift all dry batter ingredients into a mixing bowl, reserve


Step 4: In the bowl of a stand mixer beat butter and dark brown sugar on high speed for 1 minute, scrape down sides of mixer bowl, and beat one additional minute


Step 5: lower mixer speed to medium, and add eggs continue to mix until eggs are fully incorporated


Step 6: stop mixer, scrape down the sides of the bowl, add pumpkin and sour cream, and reset mixer speed to medium and mix 30 seconds


Step 7:  lower speed, gradually add sifted dry ingredients


Step 8: increase speed to medium continue mixing until a smooth thick batter is formed


Step 9: prepare a large bunt pan with cooking spray, and scatter ½ of streusel mixture to the bottom of the pan

Step 10: using a rubber spatula, spread ½ of the cake batter over the streusel mixture
Step 11: scatter the remaining streusel mixture over the batter
Step 12: if using caramel wraps, stack the pieces of caramel and gently press then together with your hands and cut into 1 ½ inch wide strips, arrange strips (keeping them 3 pieces thick) over the streusel mixture
·    If using homemade caramel, cut caramel into long strips 1 ½ inches wide x ½ inch thick, and lay caramel over the streusel mixture(Do Not Use Caramel Sauce)
Step 13:  carefully spread the remaining batter over the caramel
Step 14: Bake 50 minutes on middle rack of oven
Step 15: remove from oven and allow to cool 30 minutes
Step 16: place a serving platter or pedestal cake plate over the top of the bunt pan, and carefully invert cake
Step 17: dust with confectioners’ sugar or vanilla glaze
Vanilla Glaze: in a medium size mixing bowl combine, ¾ cup confectioners’ sugar, 1 tablespoon milk, 1 teaspoon warm water, and 1 teaspoon pure vanilla extract whisk into a smooth glaze using a wire whisk

About Joey C

The creator of Lover of all things Gloucester and Cape Ann. GMG where we bring you the very best our town has to offer because we love to share all the great news and believe that by promoting others in our community everyone wins.
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7 Responses to Sista Felicia’s Pumpkin Carmel Streusel Coffee Cake

  1. Anonymous says:

    Looks and reads like an absolute dream! Thanks for sharing. I’m going to try this, for sure.

  2. Kim Smith says:

    Our new oven is coming Friday!!! –and this will be the first thing I try–looks magnificent Felicia!!!

  3. Oh my that looks and sounds so good…

  4. Michele muniz says:

    Sounds scrumptious!! I am hoping i will have time to make it.

  5. Jenn Cullen says:

    YUM!! I’m not a baker, but I think I can either get one of my cousins to make this or I might attempt it with the great instructions and pics (of course I would need to borrow their stand mixer!). Thanks!!

  6. Gail Guittarr says:

    Cannot wait to try this, I think Aunt Felicia would like this, too. I’ve had great results with your recipes, thank you.

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