Ingredients for Pumpkin Patch Coffeecake
- 1/2 cup packed brown sugar
- Granulated Sugar
- 4 1/2 cups all-purpose flour
- Gingersnap Cookie
- Walnuts
- 1 1/2 teaspoons ground cinnamon
- 2 cups (4 sticks) unsalted butter
- 4 large eggs
- Canned Pumpkin
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking powder
- Ground Cinnamon
- 2 teaspoons baking soda
- Salt
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
- Unsweetened Applesauce
- 2 cups powdered sugar
- 2-4 tablespoons hot water
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How to Make Pumpkin Patch Coffeecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- **Make the Streusel Topping:** In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- **Make the Cake:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time, then stir in 1 (15 ounce) can pumpkin puree and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spoon half of the batter into the prepared springform pan. Spread 1/2 cup applesauce evenly over the batter.
- Sprinkle half of the streusel topping over the applesauce. Spoon the remaining batter over the streusel, and top with the remaining streusel mixture.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan before removing the sides.
- **Make the Glaze:** In a small bowl, whisk together 2 cups powdered sugar, 1 teaspoon vanilla extract, and 2-4 tablespoons hot water until smooth and pourable. Drizzle the glaze over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
106g
Fat
30g
Carbs
14g
