Project Description

Whole-milled wheat and mild, earthy pumpkin go hand in hand! Richly spiced and extra moist, we could eat this every morning for breakfast when fall comes.

Pumpkin Coffee Cake

Ingredients

For the streusel:

  • 1/3 cup Community Grains Hard Red Winter Wheat Flour
  • 1/2 cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 6 Tbsp cold unsalted butter, cut into small cubes or pieces
  • 1-1/4 cups toasted and chopped pecans or walnuts

For the batter:

  • 1-1/2 cups Community Grains Hard Red Winter Wheat Flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2-1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 8 Tbsp unsalted butter at room temperature
  • 1 cup packed light brown sugar
  • 2 eggs
  • 3/4 cup pumpkin puree (canned pumpkin)
  • 3/4 cup sour cream

Directions

  1. Preheat oven to 350º F.
  2. Make the streusel by combining flour, cinnamon, salt, sugar, and chopped nuts. Mix until combined. Using a fork or two knives, cut in the cold butter. Be careful not to overwork and keep the butter cold. Place in the fridge.
  3. Butter and flour a 1-lb loaf pan, or a 9-inch round or 9-inch square pan.
  4. To make the batter, combine the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until combined. Using a mixer and the paddle attachment, cream the butter and brown sugar until well combined. scraping down the sides of the bowl as you go. Add eggs one at a time and mix until combined. Mix in pumpkin and sour cream, scraping down the sides of the bowl. While the mixer is on low, add the flour mixture. Be careful not to overtax. Mix just until the ingredients come together. The batter will be thick.
  5. Spread half of the batter on the bottom of your buttered and floured pan. Use a spatula to push the batter to the edges. Sprinkle half the streusel mixture over the batter. Fill the pan with the remaining half of the batter and sprinkle the remaining streusel mixture over the loaf.
  6. If you are using a 1-lb loaf pan, bake for 60 minutes. Test your loaf by placing a toothpick in the middle of the cake. If the toothpick comes out clean, remove the coffee cake from the oven. If you are using a 9-inch round or square pan, bake for 50 minutes.
  7. Let cool on a wire rack in the pan for 10-15 minutes. Carefully loosen the cake by using a knife and skirting around the sides of the pan. Remove the cake and slide onto the rack and let it cool completely…. If you can!
  8. Enjoy with a fresh cup of coffee!