Pumpkin Spice Coffee Cake

Pumpkin spice coffee cake: moist sour cream cake infused with pumpkin spice, ribboned with real pumpkin, and topped with a crunchy cinnamon crumb topping.

Yield: one 10-inch diameter bundt cake

Ingredients:

For the crumb topping:

10 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/2 cup dark brown sugar
1/4 teaspoon kosher salt
teaspoons ground cinnamon
1/3 cup chopped pecans

For the pumpkin swirl:

1 1/2 cups pure pumpkin puree
1/4 cup International Delight Pumpkin Pie Spice Coffee Creamer
2 tablespoons dark brown sugar
1 large egg
a pinch of kosher salt

For the cake:

3 cups all-purpose flour
1/2 cup dark brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 large eggs
1 cup International Delight Pumpkin Pie Spice Coffee Creamer
1/2 cup sour cream

For the glaze:

1 cup powdered sugar
2 1/2 tablespoons International Delight Pumpkin Pie Spice Coffee Creamer

Read more at bakingamoment.com

 

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