Tuesday, June 15, 2010

Pumpkiney Goodness!!!

I know it has been pretty much forever since I have posted anything. The last few weeks have been quite a whirl wind! Graduation, new job, and my sister having a baby!! I have had this recipe in the works to post for the last three weeks but just hadn't gotten around to it. With the hot weather that we have been experiencing here in Columbus I have been longing for the cool, crisp, relaxing nights of Autumn. It had been a very very very long time (tooooooo long if you ask me) since I have been able to enjoy a coffee cake. I love the delicate sweetness and comfort that a piece of coffee cake can bring. It reminds me of home, family, and happiness. Ohhhhh how I love sweets.

I tweaked an old pumpkin coffee cake recipe that I found from years ago. The result was a moist, dense, sweet, perfectly spiced cake that literally brought a tear to my eye. I did not expect the results to be as good as this cake turned out. The pumpkin provides the cake with an enormous amount of moisture that works nicely with the tang from the sour cream. The layer of cinnamon, sugar, and pecans dispersed throughout the center of the cake add a nice crunch and surprise when you bite into it. To top it off I added a cream cheese glaze:) Usually when making gluten free cakes the result is a funky tasting disaster, but this on the other hand is most definitely not that. The day I made it the cake was half gone by the evening, due to the fact that I simply could not put my fork down ( I know that's a lot of cake in one day, no judging:) ). This recipe will please even the toughest crowd and is perfect for any occasion. It is always nice to stir up the seasons and keep your friends and family on their toes. Pumpkin is such an amazing ingredient that shouldn't only be used in the fall!!






Pumpkin Sour Cream Coffee Cake

Topping :
1/4 cup brown sugar
1/4 cup sugar
1/2 tsp cinnamon
2 tbs cold butter
1/2 cup chopped pecans

Cake:
1/2 cup butter softened
1 cup sugar
2 eggs
1 cup reduced fat sour cream
3/4 cup canned pumpkin
1 tsp vanilla
2 cups GF flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp salt
~ Combine the topping ingredients and set aside. In a bowl cream the butter and sugar. Add the eggs beating well after each is added. Mix in pumpkin. Combine all dry ingredients. Alternately add the dry ingredients and the sour cream to the wet ingredients. After all additions, add in the vanilla. Pour half mixture into a prepared bundt pan. Sprinkle half of the cinnamon sugar mixture on top. Next pour the remaining batter into the pan and sprinkle the remaining cinnamon sugar mixture on top. Bake at 325 for approximately 50 minutes.
Once cake is cooled you can add whatever glaze you would like! I added a cream cheese glaze which worked perfectly, but this cake is even good plain.