- 1/4 cup packed brown sugar
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 tsp nutmeg
- 2 tablespoons cold butter
- 1/2 cup chopped pecans
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 15 oz can of pumpkin
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- 1 cup whole wheat white flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 teaspoon salt
I know it’s only the beginning of August, but I was having a major pumpkin craving. I haven’t had anything pumpkin in months, not since I finished my last spoonful of Trader Joe’s Pumpkin Butter. If only I had known that it was a seasonal product, I would have stocked up for the rest of the year. I almost cried when I went to buy another jar and my favorite sweet and spicy spread had disappeared! I have made a permanent note to myself to buy at least 10 jars as soon as the pumpkin butter hits the shelves this fall.
After overdosing on everything pumpkin last fall and winter including bread, cheesecake, cupcakes, lattes, and of course pumpkin butter, I am finally ready for my next round. My inspiration for this coffee cake came from the delicious looking pictures from Lovin’ from the Oven. The original recipe was posted on all recipes. I adapted the recipe slightly by doubling the pumpkin and replacing the pumpkin pie spice with a mix of cinnamon, ginger and nutmeg. This cake turns out unbelievably moist due to the extra pumpkin. The best part is that you will get a large dose of vitamin A, so besides all the butter and sugar, this cake definitely qualifies as healthy. At least that’s what I like to tell myself.
Preheat the oven to 325 degrees.
In a small bowl, combine sugars, cinnamon and nutmeg. Cut in the butter until mixture resembles coarse crumbs and set aside. In a standmixer, cream butter and sugar.
Add eggs, one at a time, beating well after each addition. Add the the sour cream, pumpkin and vanilla; mix well.
Combine dry ingredients; add to liquid ingredients. Beat on low just until blended. Spread the batter into two greased 8-in. round cake pans. Sprinkle with sugar topping and chopped pecans. Bake at 325 degrees F for 35-45 minutes or until a toothpick inserted near the center comes out clean.
I topped each slice with Trader Joe’s whipped topping and some homemade caramel sauce. DIVINE. Thank Libby for canning pumpkin all year long!