TIP OF THE DAY: Pumpkin Pecan Coffee Cake
In just 15 minutes, you can whip up the batter for Pumpkin Pecan Coffee Cake.
Then, stick it in the fridge, and when you’re preparing for breakfast or brunch this weekend, preheat the oven and take the cake out of the fridge. It will bake in 35 minutes, capping off your repast with warm, fragrant coffee cake.
This recipe, from Go Bold With Butter, is one of those recipes that takes little time to mix.
The quintessential coffee cake is a crumb cake: a yeast cake with a streusel (crumb) topping. This recipe is quicker to make: hold the yeast and the rising time, add the pumpkin and pecans.
Ingredients For A 9-Inch Cake
1. PREHEAT the oven to 350°F. Butter 9-inch spring form pan with butter and dust with flour.
2. COMBINE the flour, baking powder, salt, cinnamon and nutmeg in a large bowl. In separate bowl whisk together milk, egg, pumpkin purée and vanilla extract.
3. BEAT the butter and brown sugar on high speed in the bowl of stand mixer fitted with paddle attachment until light and creamy. Alternatively, use a hand mixer and a large bowl; beat about 3 minutes. Add the flour mixture in 3 additions, alternating with the milk mixture and ending with the flour mixture. Mix only until just combined. Stir in the pecans.
 Pumpkin Pecan Coffee Cake with a crumb (streusel) topping (photo courtesy Go Bold With Butter).  Streusel can be light and airy, as on this crumb-top muffin (photo courtesy Folger’s).  By adding more butter, the streusel becomes denser. It’s a personal choice (photo courtesy Bella Baker).
4. USING a fork, combine the butter, brown sugar, flour and cinnamon in small bowl. Use your hands to press the mixture into large crumbs (streusel). Spread the cake batter into theprepared pan and cover with crumb topping.
5. BAKE until a toothpick inserted into center comes out clean, 35-40 minutes. Let cool in the pan for 10 minutes, then remove the pan sides and cool completely. Store the cake at room temperature for up to 3 days; or freeze leftovers.
Long popular as the topping on Streuselkuchen (streusel cake), Germany’s crumb-topped yeast cake, streusel (pronounced SHTROY-zul) is a topping made from butter, flour and sugar. It can also contain chopped nuts or rolled oats.
The word derives from the German “streuen” (SHTROY-en), meaning to sprinkle or scatter.
The crumb cake is believed to have originated in Silesia, once part of Germany but today in western Poland (if you’ve read James Michener’s historical novel, Poland, you know the borders changed regularly).
The original Streuselkuchen was very flat, with crumbs equal to the height of the cake (think one inch of cake topped with one inch of crumbs). To some streusel lovers, that’s perfection!
The original recipe engendered variations with layers or ribbons of tart fruits (apples, gooseberries, sour cherries, rhubarb) and poppy seeds. Some versions even included pastry cream.
Another popular coffee cake, also a yeast cake (but without crumbs), is glazed with sugar syrup, can be strewn with raisins and nuts and drizzled with royal icing. In our youth, when German emigré bakers plied their craft in New York City and elsewhere, it was as popular as crumb cake (and neater to eat, too).