Fautumn = fall + autumn.
Is it fautumn already? Where did all of September go? Where did those long summer days and endless summer nights drift off to? Suddenly, the sunsets come sooner, the temperatures drop, and the winds more crisp. I’m not complaining – readers of the blog know this is my favorite time of the year. It makes me sad though that time passed so swiftly, and I’ve been remiss in my blog duties. Instead of savoring those last summer days and enjoying the new harvest of young apples and persimmons, I’ve been buried beneath a staggering amount of work. Most weekdays, I start before dawn and don’t leave until after dusk. My summer tan is long faded, and with it, my soul. Ok, I’m being a bit melodramatic, but it sure hasn’t been easy. Throw in house-hunting (in the Bay Area no less!) and wedding plan, and I am a (not-so-hot) mess. Today, I am recovering from weeks of self-inflicted punishment – I slept in, watched a ton of football, and treated myself to this lovely Pumpkin Coffee Cake. Nothing short of this cake and the Niners win could bring me out of bed today. Enjoy.
Pumpkin Coffee Cake
Source: Williams Sonoma
This is a lovely coffee cake with warm spices and subtle pumpkiny flavor, perfect with a strong cup of joe. I’ve made a few adjustments based on reviewer comments – namely up the spices and pumpkin. Fresh pumpkin puree works best, but canned works just fine. While I usually hate icing, it is a must on this cake as the cake isn’t super sweet, which might appeal to a wider audience actually. It is perfect for snuggling in your comfy reading chair, with Alfred The Dog by your side, and your Kindle haphazardly balanced in your hand as you nibble on this coffee cake.
For the streusel:
1/3 c all-purpose flour
1/2 c firmly packed brown sugar
1 tsp ground cinnamon
pinch of salt
6 tbs cold unsalted butter, cut into small chunks
1 c chopped pecans, lightly toasted
For the batter:
1 1/2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
3 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/2 tsp salt
8 tbs unsalted butter, softened
1 c firmly packed brown sugar
1/2 c pumpkin puree
1/2 c sour cream
For the glaze:
1/2 c confectioners’ sugar, sifted
1 tsp milk
1 tsp vanilla extract
Preheat an oven to 350°F and prepare 9″ bundt pan with butter and flour.
For the streusel, combine the flour, brown sugar, cinnamon and salt in a small bowl. Cut in the butter until resembles coarse crumbs, then add the pecans. Toss then set aside.
For the batter, sift together all the dry ingredients. With an electric mixer, beat together the butter and brown sugar until soft and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl periodically. Add the pumpkin puree and sour cream and combine. Slowly add the flour mixture and beat just until combined. The batter should be pretty thick. Spread the batter in the prepared bundt pan and sprinkle the streusel mixture over the batter. The cake should bake for 40-45 mins, or until a toothpick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack and let cool before unmolding. To make the glaze, whisk together the confectioners’ sugar, milk and vanilla. Drizzle over the top of the cooled cake. Cut and serve.
The next few weeks will continue the monotony of work-house-hunting-wedding-planning-repeat. One of the few ways I’ve managed to stay sane is reconnecting and volunteering with my old youth group – managing 5 dozen teenagers for 4hrs each week is no easy feat, but at least it’s familiar and feels right. The kids may be different, but the ways we interact with them and support them don’t change. Happy fautumn!
Thanks for continuing to stop by,