It is officially the first week of Fall and the weather in Dallas is ABSOLUTELY beautiful! Fall is my absolute favorite season, which is why I chose to get married this time last year! I love the cooler weather (that lasts about 2 weeks in Dallas), the warmth of coffee, the comfort of pumpkin and apple smelling candles, the feeling of the holidays in the air, and of course my birthday! I’m getting excited just typing this! I can’t wait to hit up Bath & Body works for the newest Fall scents!
Our church, CityPoint in Allen, kicked off Fall by serving pumpkin spice coffee, and of course I volunteered to make a pumpkin treat to go with the coffee. Now when I volunteered (the week of), I had no idea what I was going to make. This resulted in hours of searching pinterest for pumpkin goodness. I found three promising recipes and narrowed it down to two. I made half batches of each recipe Thursday night and sent half with Jared to his co-workers and I took half to my work. One recipe clearly won out as the prefect recipe to make for the Sunday morning Fall festivities! This recipe came out even better than I could have hoped. It has that perfect crumble that a coffee cake must have. It is mouth melting-ly soft and moist. The swirl of pumpkin just sends this cake over the edge of amazing! AND the top crumble is full of cinnamon and pecan goodness to die for! This recipe is officially on my list of Holiday staple treats. You know, one of those recipes you eventually want your grandkids to remember. Okay, I think I’ve convinced you. You won’t be disappointed, now let’s get to baking!
Pumpkin Swirl Coffee Cake
Adapted from Food.com
- 1/2 cup butter
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 cup sour cream
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 can (15 oz) of pumpkin
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1/2 cup evaporated milk
- 1/3 cup butter
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 cup pecans
In a large bowl, cream (mix) room temperature butter and sugar together, then add vanilla. Beat eggs in one at a time, then mix in sour cream. Add baking soda and baking powder, then slowly mix in the 2 cups of flour.
In a medium bowl, combine all pumpkin batter ingredients, and mix thoroughly.
In another medium bowl, add 1/3 cup room temperature butter with 1 cup sugar. Using a mixer on low combine the two. The result should be crumbles, not creamy. The key to this is using room temperature (or slightly cooler) butter. If you warm it in the microwave straight out of the refrigerator, make sure to do no more than 5-7 seconds.
Add cinnamon and stir in pecans.
Preheat oven to 325.
Grease or spray a 9 x 13 baking dish with pam.
Pour about half of the cake batter mixture into the prepared pan.
Pour all of the pumpkin batter on top of the cake batter.
Pour the remaining cake batter on top of the pumpkin batter. This can get a bit tricky, but it is perfectly okay if the two batters mix a little, or if the cake batter doesn’t completely cover the middle pumpkin layer.
Take a knife and create swirls in the mixture, but do not completely mix together.
Spread the topping over the entire cake.
Bake for 50-60 minutes in pre-heated oven.