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
