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This recipe is perfect for a foggy, chilly fall morning! The smell that this coffee cake makes while baking will put that fall spirit right into your home. Its also perfect if you have over night guests and want to treat them to something special. You will have folks flocking to the kitchen with this one! Its a holiday favorite and one that I personally will be baking many, many times this fall.
RECIPE:
Topping: 1C granulated sugar 1C all purpose flour 1 tablespoon pumpkin pie spice {cloves, nutmeg, cinnamon, ginger} 8 tablespoons {1 stick} butter Filling: 1C packed dark brown sugar 1 tablespoon pumpkin pie spice {cloves, nutmeg, cinnamon, ginger} 1 tablespoon all purpose flour Cake: nonstick spray for pan 3 3/4 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/4 cups whole milk 1 cup sour cream 2 teaspoons vanilla 1 1/2 sticks butter 1 1/4 cups granulated sugar 1/2 cup packed brown sugar 3 eggs
1. To make the topping: whisk dry ingredients. Stir in melted butter to make a crumbly mixture.
2. To make the filling: whisk all ingredients together. 3. To make the cake: Preheat over to 325 & spray pan 4. Whisk together the flour, baking powder, and baking soda. In another bowl whisk milk, sour cream and vanilla. 5. In a stand mixer or in a large bowl with electric mixer beat the butter, granulated sugar, and dark brown sugar on high until smooth. Add eggs one at a time. Alternately add the flour mixture and the milk mixture, beginning and ending with flour. Mix just until incorporated. 6. Spread half of the batter in the pan. Sprinkle filling evenly over the batter. Top with remaining batter and smooth the top. Cover with the topping crumbles. 7. Bake for about 60-70 minutes. Let cool for at least 20 minutes and serve.
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