Monday, July 23, 2012

Pumpkin Pie Chocolate Chip Coffee Cake

It's a mouthful of a name. But It's also the best pumpkin coffee cake I ever had....and yes, I am back with the pumpkin- it's been too long!

This recipe is the perfect marriage of coffee cake and pumpkin pie. It is truly amazing...

Pumpkin Pie Coffee Cake

Pre-heat oven to 350. Grease a 9x13" pan.

-Cake Layer:
1/2 Cup butter
1/2 sugar
2 eggs
1 Tbsp. vanilla
1 1/4 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder

-1 Bag Chocolate Chips

-Pumpkin Pie Filling:
1 15 oz. can pumpkin puree (1 1/2 Cups)
3 eggs
2/3 cup milk
1 cup packed brown sugar
2 tsp. cinnamon
1/2 tsp. ginger

Crumb Topping:
1/2 cup cold butter
1 1/2 cups AP flour
1/2 brown sugar
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp ginger

Making the cake batter:
In an electric mixing bowl, cream together butter and sugar.
Add in eggs and vanilla, mix until well combined.
Add in dry ingredients, mixing just until combined.
Spread into prepared pan.
Pour whole bag of chocolate chips over batter layer.

Making Pumpkin Pie Layer:
Rinse out the bowl you used to make batter, and mix together pumpkin puree, eggs, milk, brown sugar and spices.
Mix very well until smooth and completely combined.
Pour over chocolate chip layer.
Rinse out the bowl again/give a quick wash.

Making the Crumb topping:
With whisk attachment on your mixer, mix butter, flour, sugar, baking powder and spies together on medium-high until crumbly.
Sprinkle evenly over pumpkin pie layer.

Bake for 45-55 minutes, until golden brown.
Cool before slicing.

Eat for breakfast, dessert, or a snack, plain or with a dollop of whipped cream or a scoop of ice cream!


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