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


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