Pumpkin Coffeecake with a Vanilla Glaze

Oh my goodness...this cofeecake is amazing!!  I have made it 3 times this fall.  We have been enjoying it with a frittata or our favorite scrambled eggs and a green smoothie for dinner:) Quick and easy and  always a huge hit with my family.  I am a huge sucker for anyting pumpkin this time of year and this is my new favorite!  Don't be alarmed that there are no eggs in the recipe.  The pumpkin acts as a binder and so you don't need them.  This cake is incredibly moist and flavorful!  I recommed making it as soon as possible, trust me YOU WILL LOVE IT!!

*For my gluten free friends, I have had great results using Pamela's gluten free pancake and baking mix in place of the flour.  (by the way this mix is hands down the BEST gluten free mix I have found.  I get it in bulk--3 bags at a time --from Amazon). YUM!

I am starting a new project--a Family Cookbook full of my little family's favorite recipes, sprinkled with pictures and traditions.  Have any of you done a project like this?  If so what company did use to publish your work?  I would love to hear about your experience here.

Pumpkin Coffeecake with a Vanilla Glaze

Author: Melanie

Ingredients

• CRUMB TOPPING:


• 1/2 cup all-purpose flour


• 1/4 cup (4 Tablespoons) unsalted butter, cold


• 1/2 cup dark brown sugar (regualar brown sugar is fine too)


• 1/4 teaspoon salt


• 2 teaspoons ground cinnamon


• PUMPKIN COFEE CAKE:


• 2 cups all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon baking powder


• 1/2 teaspoon salt


• 2 teaspoons ground cinnamon


• 1/2 teaspoon ground nutmeg*


• 1/4 teaspoon ground cloves*


• 1 cup pure pumpkin puree


• 1/2 cup dark brown sugar (regular brown sugar is fine too)


• 1/2 cup vegetable oil (or melted coconut oil)


• 1/4 cup pure maple syrup(I have used regular in a pinch-it works)


• 1/4 cup buttermilk*or milk of choice


• VANILLA GLAZE:


• 1 cup confectioners' sugar


• 2 Tablespoons butter softened


• 1-2 Tablespoons half and half or milk

Instructions

1. Preheat the oven to 350F degrees.


2. Generously spray a 9x9 baking pan with nonstick spray.


3. Set aside.


4. Start with the crumb topping: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together.


5. Cut in the cold butter using a pastry blender or a fork.


6. Mix to create clumps and crumbs. Set aside.


7. Next the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined.


8. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined.


9. Pour the wet ingredients into the dry ingredients and stir until *just* combined.


10. Try not to overmix the batter. It will be very thick.


11. Spoon/pour the batter into the prepared baking pan.


12. Spread to make an even surface.


13. Pour the crumb topping evenly on top and gently press them down into the batter.


14. Bake the cake for 28-32 minutes.


15. Check the cake's doneness by inserting a toothpick into the center.


16. If the toothpick comes out clean with a moist crumb or two, the cake is done.


17. If the toothpick has wet batter on it, bake the cake for 5 more minutes.


18. The cake takes about 28 minutes in my oven--but I think mine is on the hot side:)


19. While the cake bakes make the glaze: Whisk the confectioners' sugar and 2 Tablespoon of butter with 1-2 Tablespoons of half and half/milk together until smooth.


20. Add more half and half/milk to thin, if desired.


21. Drizzle over cake.


22. Enjoy cake warm or at room temperature.


23. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.


24. Cake freezes well for about 2 months.

3.2.2802

*Instead of nutmeg + ground cloves, 1 teaspoon pumpkin pie spice can be used in addition to the cinnamon. See pumpkin pie spice recipe here.

*I prefer to use buttermilk in this coffee cake.  Buttermilk makes the cake even moister than any other kind of milk.  I highly recommend it.  However, regular cow's milk or dairy-free milk would be just fine.
Recipe Source: Sally's Baking Addiction

Raspberry Cream Cheese Coffeecake and WINNERS

First the Winners of the Second Helpings with Johnnie Gabriel Cookbook according to Random.org are:

#45
Erin June 13, 2011 at 12:18 pm
I would love to win one!!!

#73
Katie June 13, 2011 at 6:21 pm
Sounds like a great giveaway!!  Thanks for sharing all of the yumminess!!

Congratulations!!  Please email me at melandboys@gmail.com and we will get the cookbooks in the mail to you!

Also I am hosting a giveaway on Melandboys for a $100 Best Buy card.  Click here to enter!Now for the wonderful Raspberry Cream Cheese Coffeecake.  This cake is beautiful and seriously D E L I C I O U S!!  We are serving this for Fathers Day tomorrow.  I will put  a picture in then:)  I forgot to take one last time I made it.  We were in too big a hurry to eat it, I guess!

Also for fun FREE Fathers Day printables and inspiration  click here.

Raspberry Cream Cheese Coffeecake

submitted by Melanie From Second Helpings with Johnnie Gabriel Cookbook

2 1/4 cup all purpose flour
1 cup sugar, divided
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 eggs
1 tsp almond extract
1 (8 oz) pkg cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350 degrees.  Grease and flour the bottom and sides of a 9 or 10 inch springform pan.
In a large bowl conbine the flour and 3/4 cup of the sugar.  Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.  Set aside 1 cup of the crumb mixture.
To the remaining crumb mixture, add the baking powder, baking soda, salt, sour cream, 1 of the eggs and the almond extract and blend well.  Spread the batter over the bottom and 2 inches up the sides of the prepared pan.  Batter should be about 1/4 inch thick on the sides.
In a small bowl combine the cream cheese, the remaining 1/4 cup sugar and the remaining egg, blending well.  Pour over the batter in the pan.
Carefully spoon the preserves evenly over the cream cheese filling.
In a small bowl combine the 1 cup reserved crumb mixture and the sliced almonds.  Sprinkle over the top.  bake for 45-55 minutes or until the cream cheese filling is set and the crust is deep golden brown.  Cool 15 minutes and remove the sides of the pan.

Serve warm or cool: cut into wedges.  Refrigerate any leftovers. Serves 12

Cranberry Coffee Cake

This is the yummiest cake!  If you are familiar with coffeecakes, you know that they are scrumptious fresh out of the oven but once they are cooled down they can taste bready and dry. Not so with this amazing cake. It melts in your mouth regardless of whether it's fresh out of the oven or you're eating the last piece the next day. It is so moist that it almost shouldn't be considered a coffeecake. The hint of almond flavoring is fabulous paired with the cranberries. Whenever I bring this to parties it gets rave reviews. Hope you enjoy!

Cranberry Coffee Cake
Submitted by Erin  ~  The Sisters Cafe

1 c. sugar
1/2 c. butter (one cube)
2 eggs
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c. all-purpose flour
1 c. sour cream
1 tsp almond flavoring
1 can whole cranberry sauce
1/2 c. sliced almonds

Glaze:
3/4 c. powdered sugar
1/2 tsp almond extract
2 T. water

Cream together sugar and butter.  Add eggs, baking powder, soda, and salt. Add flour, sour cream, and almond flavoring and mix well.  Grease and flour a bundt pan and spoon 1/3 batter into the bottom.  Spoon half of the cranberry sauce on top.  As well as you can, evenly distribute 1/3 of the batter on top of the cranberries, then layer the remainder of the cranberry sauce, followed by the remaining 1/3 batter.  Sprinkle with chopped nuts.  Bake at 375 for 45-50 minutes.  Cool.  Gently loosen edges of cake from the pan with a skinny knife or spatula, then invert cake onto serving platter.  Mix glaze ingredients and drizzle over top of cake.

Triple Berry Coffeecake

This is another of Mel's recipes! :) Yesterday I bought some fresh berries so this morning Gabe (my 2 yr old) and I made this delicious coffeecake with them. Yum yum!! Don't you love berry season?! The original recipe has shortening instead of butter but I substituted butter and it worked out perfect - so you get to choose!

Triple Berry Coffeecake

submitted by Brittany

2 cups flour

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup butter

3/4 cup sugar

1 egg

1/2 cup milk

2 cups fresh or frozen berries**

1/2 cup flour

1/2 cup sugar

1/2 tsp ground cinnamon

1/4 cup butter

1. Grease 9x9x2 inch or 8x8x2 inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.

2. In a medium bowl beat butter on medium speed for 30 seconds. Add the 3/4 cup sugar and beat on med-high until light and fluffy. Add egg, beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.

3. Spoon batter into prepared pan. Sprinkle with berries. In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over berries. Bake in a 350 degree oven for 50-60 minutes. Serve warm. Makes 9 servings.

**Raspberries, blueberries and strawberries. The triple berry mix at Costco is great when you don't have fresh berries. (The mix is blueberries, raspberries and marionberries)

I had to add the picture of Gabe eyeing the goods while I was taking a picture of it... I wondered how he got so tall all of a sudden...!

Cowboy (Coffee) Cake

I served this family favorite coffee cake (that we like to call Cowboy Cake) on Christmas morning this year in my Demarle tree pan. I think it turned out cute in that shape and it was tasty as ever. You can of course cook it in a regular 9x13. Enjoy! *PS this recipe orginally called for shortening. I hate shortening and almost NEVER use it--so I substitute real butter with great results!

Cowboy Cake

submitted by Melanie

2 ½ c. flour
½ c. butter

1 ½ c. brown sugar
2 tsp cinnamon

Reserve ½ c. for top of bread.
Then add the following ingredients and mix well:

¼ tsp salt
2 eggs
½ tsp baking soda
1 c. buttermilk

Pour into a 9x13 pan. Sprinkle top with reserved ½ c. crumbly mixture. Bake at 350° for 25-30 minutes.

Streusel Coffee Cake

This coffee cake is so moist! It is one of those basic recipes that are a must-have. It's simple and uses ingredients you are guaranteed to have on hand. My mom made this coffee cake all during our growing up years - it was always a family favorite. Yum!

Streusel Coffee Cake
submitted by Brittany

2 c flour
1 c sugar
1 Tb baking powder
1 tsp salt
1/3 c butter, softened
1 c milk
1 egg

Streusel Topping:
1/2 c chopped pecans or walnuts
1/3 c brown sugar
1/4 c flour
1/2 tsp cinnamon
3 Tb butter, firm

Make streusel topping first by combining dry ingredients then mixing butter in with pastry cutter. Set aside. Preheat oven to 350 degrees and grease pan; either 9x13 or 9x9. Mix ingredients on low for 30 seconds, scraping sides occasionally. Then mix on medium for 2 minutes, scraping sides occasionally. Spread 1/2 of batter on bottom of pan then sprinkle 1/2 of streusel topping on batter. Repeat. Bake for 30-35 minutes.