Do you ever dream of waking up to a delicious breakfast of sweet, pillowy soft and slightly crunchy coffee cake and of course….coffee?!
This coffee cake is the stuff of your dreams.
Of course in my case I had to get up before everyone else to make this dreamy cake…but that’s alright. I like being up before everyone and I miss it and feel sloppy and lazy if I don’t.
I have had this recipe hiding away in one of my secret Pinterest boards for quite some time now and I have been wanting to make it but never seem to get around to it. Well now that I have gotten around to it I fully intend to make this and subsequently eat it for the rest of my life.
It is marvelous.
In fact I am dreaming of it now. I suppose I’ll just have to make it again 🙂
- FOR THE CAKE
- 1½ cups cake flour
- ½ cup cornmeal
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ cup soft butter
- 1 cup packed brown sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup pumpkin puree
- ¼ cup buttermilk (for high altitude add another 2 tablespoons)
FOR THE STREUSEL
- ⅓ cup brown sugar
- ⅓ cup all purpose flour
- ½ tsp cinnamon
- 6 tbsp butter
- ¼ tsp salt
- ⅓ cup green pumpkin seeds
FOR THE GLAZE
- 2 tbsp buttermilk
- ¾ cup powdered sugar
- Preheat your oven to 350˚ (for high altitude 315˚). Prepare either a 9" cast iron skillet or if you haven't got one use a cake pan or a pie plate. If using a skillet, place it in the oven to preheat it with a couple tablespoons of butter in it, leave it in until the butter is melted. If using a pie plate or cake pan, smear with soft butter and set aside.
- While the skillet is heating, whisk together the flour, cornmeal, baking powder, baking soda, salt and cinnamon in a medium size mixing bowl.
- In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and brown sugar until light and fluffy.
- With the mixer on low add the eggs one at a time.
- In a small mixing bowl combine the sour cream, pumpkin and butter milk.
- With the mixer on low, add ⅓ of the flour mixture.
- Next add ⅓ of the pumpkin mixture, continue alternating between the flour and pumpkin mixture until it is all mixed in.
- Pour into the hot skillet or cake pan and bake for 20 minutes. While it is baking, mix up the ingredients for the streusel by combining the dry ingredients except the pumpkin seeds) and then use your fingers or a fork to cut in the butter then add the pumpkin seeds.
- After the cake has baked for 20 minutes, carefully sprinkle the streusel mixture over the top of it and continue baking until a toothpick inserted in the center comes out clean, about 30 minutes more.
- Once baked, allow to cool a few minutes while you combine the glaze ingredients.
- Drizzle the glaze over the top and serve hot with fresh coffee.
Recipe slightly adapted from Local Milk Blog