Pumpkin Coffee Cake with Salted Caramel and pecans

 

 

 

 

 

 

 

 

 

 

Ingredients

½ cup of butter, room temperature

½ cup of vegetable oil

2 cups of sugar

3 cups of all-purpose flour

1 1/2 tsp of baking powder

1/2 tsp of salt

1 tsp of cinnamon

½ tsp of nutmeg

¼ tsp of ground ginger

1/8 tsp of ground cloves

1 cup of canned pumpkin

5 extra large eggs, room temperature

8oz of pumpkin spice yogurt (I used chobani)

1 1/2 tsp of vanilla extract

 

 

Streusel Filling

1 cup chopped pecans

¼ cup of brown sugar

2 tsp of cinnamon

1/2 cup of all purpose flour

2 tbsp of egg whites

2 tbsp of butter, cold and cubed

 

Salted Caramel

1 cup of sugar

¼ water

¾ heavy cream

4 tbsp of butter

1 tsp of vanilla extract

1 tsp of kosher salt

 

½ cup rough chopped pecans

 

Directions

 

Butter and flour bundt pan. In a medium sized bowl, combine together flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside. Using a stand mixture, cream butter and sugar in a large bowl for approximately 10 minutes. (Combine until butter and sugar is light and fluffy and doubled in size.) Stir in pumpkin puree. Add eggs one at a time to the creamed mixture. Add in vanilla extract. Add half of flour mixture to the creamed mixture. Add yogurt. Combine last of flour mixture. Mix well until all ingredients incorporated.

Make the streusel topping: Mix together flour,  brown sugar, teaspoon cinnamon, egg whites and salt. Cut in butter using a fork or rub in with your fingers until small to medium clumps form. Mix in pecans. Refrigerate until ready to use.

Preheat oven to 325

Sprinkle one half of the streusel topping into the bottom of the bundt pan.  Pour 1/2 batter into prepared bundt pan.  Sprinkle the rest of the streusel over cake batter. Pour the rest of cake batter into the bundt pan. Spread cake batter evenly to cover almond mixture. Transfer to unheated oven; bake at 325 degrees for 1 hour 30 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.

While cake is baking, in a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, approximately 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, vanilla extract and salt. Transfer the caramel to a dish and allow to cool to room temperature.

 

Pour salted caramel over cooled cake. Sprinkle on extra pecans

 

Devour and Enjoy!!