Here we are right in the middle of my favorite season---Fall. I’m starting to gather the supplies I need for holiday baking. Growing up, Momma’s kitchen always had the most amazing smells wafting from it.---all year, not merely at the holidays.
When I was kid, no one in my family liked pumpkin except Aunt Ree and me. Still, Momma always managed to make a pumpkin pie for Thanksgiving. One of my favorite memories is the year, cousin Jay decide to try a slice. He complained, at length, that the pie tasted horrible. Aunt Doris, his mother, shushed him and kept telling him to “just eat it.” (That was decades before Nike began its “just do it” campaign). Walking by, Momma heard his pitiful cry. She reached down, grabbed a forkful, plopped it in her mouth and almost gagged. It really was bad! Seems Momma forgot the sugar. I don’t think she’s made a pumpkin pie since then.
Today, I’m very, very lucky that hubby enjoys pumpkin as much as I do. About a year ago, I stumbled upon a recipe that has become a favorite. When I make this, it only lasts about two days, three max, before it’s been devoured.
This will be a wonderful additional to your holiday breakfast menu, and the best part is, that if you can hide it from the family, you can make it up to three days before. Store it in a cool dry place; you can use the same place you hide your cookie stash.
Cinnamon Roll Pumpkin Coffee Cake
For the Filling:
1 cup brown sugar
2 tsp. cinnamon
½ tsp. nutmeg
3 T cold butter
For the Cake:
1 8 oz. cream cheese, softened
½ cup butter, softened
¾ cup brown sugar
½ cup sugar
1 cup pumpkin puree
2 tsp. vanilla
2¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
¼ tsp. cloves
½ tsp salt
Oven 350. Grease 13x9 pan.
Mix brown sugar, cinnamon and nutmeg. Cut in the butter until it becomes small pea-sized lumps. Set aside.
Beat cream cheese and butter together until soft and creamy. Add the remaining ingredients one at a time, beating well after each addition. Spread half the batter (it will be dense) into prepared pan. Sprinkle with ¾ of the Filling mixture. Spread remaining dough on top. Sprinkle remaining filling mixture on top.
Bake for 35-37 minutes. Do not over bake or it will be dry. Let cool completely.
After it’s cooled, if so desired, mix ½ cup powdered sugar and 2 T milk. Drizzle over cake, OR drop a dollop of whip cream on top .
The Library’s has some great cookbooks devoted solely to pumpkin recipes. Here are four to get you started:
If you have a cookbook that specializes in all things pumpkin, maybe we can purchase a copy for our shelves. To suggest a purchase, click here.
This week’s guest chef blogger is Julie from Marketing, is gearing up for some serious holiday baking.