Pumpkin Coffee Cake with Pecan Streusel

I am sorry. I owe you an enormous apology. I kept something from you that I really truly meant to share. I had these great intentions and somehow the relaxing days, the new bags of coffee with flavored creamer, guests and parties made me practically lose my mind. So much so that I forgot about what I made for you.

You see, Thanksgiving was last week. I know many of you are still eating leftovers. You are aware that it was Thanksgiving. And I was supposed to tell you what to make for breakfast on Thanksgiving, right? You had already racked your brain for all the recipes you could think of for Thanksgiving dinner and then when it came to a special holiday breakfast, you were spent and unconcerned. That was where I was supposed to come in, offer the perfect solution with things you were sure to have on hand during this autumn season and you were going to think I was brilliant.

How about this? I still share and you still think I am brilliant? Oh, and besides we have a reason to celebrate! Who? Well, you and I of course! Wondering why? Well, I am pleased to say that this very post is my 400th! That is right – four HUNDREDTH! Maybe you have been around awhile enjoying these delights or maybe you are new. I hope you will share with me in the comments what you have most enjoyed here on this blog.

And now, please accept this delicious slice of coffee cake as both a peace offering as well as a way to celebrate with me!

Pumpkin Coffee Cake with Pecan Streusel

Pecan Streusel
1/3 cup of flour
1/3 cup of brown sugar
1/2 teaspoon of pumpkin pie spice
3 tablespoons of cold butter
1/3 cup chopped pecans

Pumpkin Filling
1 cup of canned pumpkin
1/3 cup of brown sugar
1/3 cup of dried cranberries (or raisins)
1 tablespoon of flour

Coffee Cake
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 teaspoons of pumpkin pie spice
1/2 cup of butter, softened
1 cup of granulated sugar
1 1/2 teaspoons of vanilla
2 eggs
1 cup of buttermilk (or sour cream or plain yogurt)

1. To prepare pecan streusel, combine flour, brown sugar and pumpkin pie spice in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles pea sized crumbs. Mix in the pecans. Reserve.

2. To prepare pumpkin filling, combine pumpkin, brown sugar, cranberries and flour in a small bowl. Reserve.

3. Preheat oven to 325F. In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, beat butter and sugar until creamy. Add vanilla and then eggs one at a time, beating after each one. Add one third of the flour mixture followed by half of the buttermilk; repeat, ending with the flour mixture. Remove and reserve 1 1/2 cups of batter.

4. Pour remaining batter into a 9″ springform, already prepared with cooking spray, spreading into an even layer. Spoon filling into the center of the pan, spreading to make an even layer. Carefully spoon reserved batter in small mounds on top of filling, spreading gently to cover. Sprinkle with streusel.

5. Bake at 325F for 60-65 minutes or until a toothpick comes out clean when tested. Cool in pan for 10 minutes, then remove the sides of the springform pan. Cool completely.