We have something new in our neighborhood call "The Village". It's a outdoor street-like restaurant and shopping area filled with new things...and Sur La Table!
I was so happy to get a Sur La Table in our area. A foodie's candy store is always a kitchen store. Plus, with the benefit of an onsite cooking classroom in the back I was in heaven! Browsing through the classes offered I spotted one where they partnered with King Arthur Flour to present a fun, hands-on class featuring Breakfast Baking.
If you don't know about King Arthur Flour, you are missing out! King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 bringing top-quality flours to bakers in the United States. Today they reside in Vermont and produce some of the best flours I've ever used.
When I discovered King Arthur's All Purpose Flour I was making a family favorite of homemade egg noodles for a large group of people. The result from this flour was the most tender, soft noodles I've ever made. I've been using King Arthur's flours ever since.
So I jumped at the chance to attend a backing class in conjunction with King Arthur Flour. It was fabulous. We made 3 different baked items in about 2 1/2 hours. Today I'm bringing you an autumn twist on a coffeecake, Pumpkin Streusel Coffee Cake.
This is the perfect breakfast or dessert dish. It has a wonderful Streusel topping with a cinnamon sugar swirl in the middle of the cake. I love the pumpkin flavoring and the cake turned out moist and tender. Just perfect. Another plus it that it doesn't make a ton of cake so I'm not tempted to keep eating it day and night! It takes a 9" round cake pan or you can use a loaf pan if you prefer. Just the right size in my book.
Try this wonderful cake and let me know what you think. Remember to try King Arthur Flour as well. You will definitely enjoy the product it produces.
PREP: 20 mins. to 30 mins.
BAKE: 40 mins. to 45 mins.
TOTAL: 60 mins. to 1 hrs 15 mins.
YIELD: about 12 servings
2/3 cup granulated sugar
pinch of salt
3/4 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/4 cup chopped pecans, optional
4 tablespoons melted butter
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder, optional
1/3 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 cup pumpkin purée (canned pumpkin)
1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ground ginger and nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1) Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan.
2) To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Add the melted butter, stirring just until well combined. Set the topping aside.
3) To make the filling: Mix together the brown sugar, spice, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
4) To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
5) Add the flour, stirring just until smooth.
6) Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
7) Sprinkle the filling evenly atop the batter.
8) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
9) Sprinkle the topping over the batter in the pan.
10) Bake the cake until it's light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
11) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.
Yield: 1 cake, about 12 servings.
Source: www.KingArthurFlour.com Published: 11/02/2013