What’s better than a warm slice of coffee cake on a crisp fall day?
Seriously. Do you know the answer?
The answer is a warm slice of coffee cake that’s been filled with a creamy pumpkin pie filling. Pumpkin Pie Coffee Cake
is as good, if not better, than you are thinking it might be.
The good news is that it’s also a lot easier to make than you might think.
To start the cake, just mix together all of the dry ingredients and then add your cold, cubed butter.
Use your (clean) hands to work the butter into the flour mixture until it resembles pea-sized lumps. It should look kind of like a coarse meal.
Once this is mixed together, scoop out about ¾ of a cup so you can use it as a topping for your cake at the end.
In a separate bowl, whisk together the sour cream, eggs, and vanilla. Then add the liquid to the dry mix and stir until it’s combined. It should form kind of loose dough that will stick together if you press on it.
Take this loose dough and press it into your spring form pan. You don’t necessarily have to have a spring form pan for this cake to work, but it definitely adds to the “WOW” factor and makes it easier to cut and serve.
Any deep baking dish would work though.
Press the dough into an even layer on the bottom of the pan and work it about an inch up the sides of the pan. As the dough warms up a bit, it will get sticky and hard to shape. If that happens, just use some plastic wrap to help shape it.
Now for the filling! This is about as easy as pumpkin pie filling gets. To start, you’ll need some delicious pumpkin!
One note on this: Be sure to purchase 100% pumpkin. Don’t get the canned pumpkin pie filling. Once you have the real stuff, use a hand mixer to blend it with some cream cheese, a few eggs, and various spices.
Then just pour it right into your coffee cake shell!
Sprinkle on the reserve crumble that you saved from earlier and bake this cake/pie thing for 55-60 minutes at 350 degrees.
When it’s done, the edges will be a golden brown and the center should be mostly set.
Let this cool on a wire rack for about 10 minutes. Then you should be able to pop off the spring form pan and just be left with this wonderful looking cake.
Slicing into it is a real treat. It’s fun to see this nice thick layer of pumpkin custard on top of a soft and rich coffee cake.
This will be no surprise to you, but this is really good with a cup of coffee or tea. It’s equally good with a scoop of ice cream.
Heck. You could probably get away with eating it for breakfast!
More Pumpkin Pie RecipesNick tries to have a piece of pumpkin pie at least once a day during the month of November, so it’s important for him to hide it in other foods! Check out his blog, Macheesmo, and his Tablespoon profile!