Thursday, November 24, 2011

pumpkin butter coffee cake

good morning and happy day!

hugs and stuffing to all of you. (yes!)

so far, thanksgiving is exactly what thanksgiving should be. the parade is on in the background, the kitchen is swarming with good smells.

your stretch pants are ready for you. are you ready for them? (YES)

this is a day to enjoy. put your arm around the person next to you. even if it's your awkward neighbor. today is about love dammit. and stopping to realize all the wonderful things we have.. like cake and each other. 

cake, you say?

yes cake. cake for thanksgiving breakfast. duh. it's the ultimate celebration-of-the-season cake. 

getting a cute pumpkin, turning a pumpkin into butter, butter into a coffee cake. 

i'm thankful for this day and this extra long weekend, for warm happy feelings.

i'm thankful for extra crispy stuffing and drunk parents. 

i'm thankful that i can take my vitamins in gummy bear form. 

i'm thankful for streusel on everything. 

i'm thankful for you. because i think you are wonderful and could just kiss you. 

i hope your days are full of delicious delicious love. 

happy thanksgiving!

Pumpkin Butter Coffee Cake
adapted from here and here

1 stick unsalted butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 cup sour cream
1/2-3/4 cup pumpkin butter (recipe follows)
1/3 cup light brown sugar
1/2 tsp cinnamon

1/4 cup sugar
1/3 cup light brown sugar, packed
 1 tsp cinnamon
1/4 tsp nutmeg
1 stick unsalted butter, melted
1 1/3 cups all-purpose flour
1 cup pecans, chopped

preheat the oven to 350
for the streusel: combine the sugar, brown sugar, cinnamon, nutmeg, and pecans in a bowl. stir in the melted butter and then the flour. mix well and set aside. 

for the cake: cream the butter and sugar until fluffy. lightly beat eggs, vanilla, and sour cream, then add to the butter mixture. whisk together dry ingredients, then add to wet ingredients, mixing just until combined. 
in a small bowl, combine the 1/3 cup brown sugar and 1/2 tsp cinnamon. 

to assemble: butter a 9 inch baking pan (can be square, circular, or 2 qt baking dish). spread half the cake batter into the bottom of the pan. spread pumpkin butter in an even layer over the batter and then sprinkle the brown cinnamon sugar over the pumpkin butter. dollop the rest of the cake batter over, and spread evenly with a knife. then crumble the streusel over the top and bake for 45-60 minutes (depending on pan size), until a toothpick inserted into the center comes out clean.

Pumpkin Butter

3 cups pumpkin puree
1 cup apple juice, unsweetened
1/2 cup sugar
1/3 cup brown sugar
2 1/2 tsp cinnamon
2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice

stir all ingredients into a medium pot over medium heat. let the mixture reduce on medium-low heat for about 30 minutes or until slightly thickened. cool and transfer to sterilized jars. will last for about a month in the refrigerator. 

1 comment:

  1. I'm thankful that my parents are not the only parents who get drunk on Thanksgiving.

    And that you shared if I needed more cake in my life. But it is SO happening nonetheless. :P