Sour Cream Pumpkin Streusel Coffeecake

Coffeecake Batter:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream

Filling:

1-3/4 cups solid pack pumpkin (16 oz. can)
1 slightly beaten large egg
1/3 cup sugar

1 tsp. pumpkin pie spice

Streusel:

1 cup firmly packed dark brown sugar
1/3 cup unsalted butter, room temperature
2 teaspoons ground cinnamon
1 cup chopped walnuts or pecans, lightly toasted

Preheat oven to 325 degrees F. Spray SS 13 x 9″ pan with baking spray. Set aside.

In a small bowl, prepare streusel and set aside: Combine sugar with nuts and cinnamon. Cut butter into sugar mixture. (Fingertips work the best).

In a large bowl, combine flour, baking powder, and baking soda. Set aside.

Make the pumpkin filling in a medium-sized bowl. Combine pumpkin, beaten egg, cup sugar, and pumpkin pie spice. Put in refrigerator until needed. (Remember to stir it again right before using.)

In a large bowl, cream butter, sugar, and vanilla. Add eggs one at a time, beating well after each addition.

Add dry ingredients to butter mixture alternately with sour cream.

Spoon half of batter into the pan and spread to corners.
Sprinkle half of the streusel mixture over batter. Spread all of the pumpkin filling over the streusel.

Carefully spread remaining batter over pumpkin filling. Sprinkle remaining streusel over top. Gently bang pan on counter to even out batter.

To marbleize the layers, insert a round-tipped knife into the batter and make large swirls. Top with insert.

Bake for 50-60 minutes or until toothpick inserted in center comes out clean. 

YIELD: 18 Servings

_____________________________________

Brownie Secrets!!!!!!!!!!!

This 13 X9″ pan will hold an entire mix designed for a 9 X 13″ pan. I have found that I like Duncan Hines Family Style brownies the best. They rise well, but not over the top, and they are moist and chewy every time. I use 3 extra large eggs for fudgy and cake-like brownies. Seems to be a nice mix there! If you want very thick brownies, you need to add some extra batter.

Although this pan is a great non-stick, I always spray it very well with Pam with Flour for baking. All over.

Keep in mind that just like a springform pan with a false bottom, this pan could and will leak a bit if your batter is thin! To prevent spillage in your oven, wrap bottom in foil or set it on a cookie sheet. Baking times will vary when baking on a cookie sheet.  I have found here in PA (no elevation issues although my farm sits high on a hill) brownies go about 25 minutes. Do not overbake. Centers might take longer as with any brownie. Outside might be done, centers need a few extra minutes. They will continue to bake in the pan for a little bit after you remove from the oven.

DO NOT REMOVE INSERT UNTIL THEY ARE COOLED!!! I like to pull up on mine a wee bit after 2 minutes just to start release. If your cake has baked over the top, let it cool. Use a small paring knife to gently release edges. Lift insert and gently push down pieces. Cooling is vital!

This pan will  take an entire standard cake mix.

What I had on air today:

1. Truffle brownies made with one batch of brownie mix and topped with ganache and Ferro Rocher, Lindt assorted truffles. easy!

2. Carrot cake made from the Splenda cookbook that sold out. Google it!!! My topping was simple cream cheese frosting from a can (yep) that I piped on with my Kuhn-Rikon large pastry/cookie gun. The little carrots were found at the website I mention below.

3. Beach cake - Pillsbury Funfetti cake. Bake as instructed. I piped on canned blue frosting for ocean and left one row for white as beach. Added sea decor found at baking website. Beach sand was a sprinkling of turbinado sugar.

4. New York Crumb Cake recipe . Please note….. VITAL. The first cake batter looks like it is NOT going to be enough for pan. I made this in the 11 X7″ SS pan and it was perfect. This was a 9 X 13″ recipe. So, do not panic when you have to fiddle to get it to fit and it seems like a thin layer. The crumb topping will give it height and it bakes up marvelousy! This cake is more about that buttery, sweet crumb!

5. The peach cinnamon coffee cake was a basic mix for a 13 X 9 ” coffee cake. I used 2 boxes of Krusteaz Coffee Cake that were for an 8″ pan. Follow recipe. Fill pan. Add insert. Spoon on peach pie filling - I add chopped, fresh peaches, and remainder of streusel. I top some with whole pecans. When completely cool, I made a drizzle with powdered sugar and milk and mixed with a whisk. Used whisk to drizzle over top. EASY. The crew devoured this cake.

6. Sour cream pumpkin streusel coffee cake. Recipe below. Crew killed each other for this cake. Director was in my ear during sell saying “hello, MLK, your director here … up here … waiting for THAT!!!!” This is moist and FABULOUS!!!

7. Mexican corn bread - yum. Below.

8. Lemon squares - Preheat oven to 350 degrees. One box of Angel Food Cake Mix. One 21 ounce can lemon pie filling. Mix two together. Dry mix into lemon filling. Nothing else! I like to add fresh lemon zest. Pour into SS 13 X 9″ pan that has been sprayed with Pam for baking. Bake 20-25 minutes. Cool completely. Dust with powdered sugar. Add lemon wedges on top, if desired.

My decorating secrets are so simple. I buy the cans of Betty Crocker decorator icings that come with the tips. I make squiggles and flowers and top with edible decorations and plastic picks, etc … that I buy at either a craft store like Michaels or AC Moore or on line.

Here is a link to the store where I buy my decorations:

 http://www.shopbakersnook.com/197.html?sm=23002

For the Flower Power brownies, I use colored M & M’s arranged on icing that I shape like flowers. The middle is just a purchased smiley face.

The clown brownies - icing topped with clowns.

Elmo and Cookie Monster - easy - although it has been awhile since we have had those characters in the house and I realize Elmo needs an orange nose! Just pipe on the icing in oval shapes. Add eyes from the bakery website. Sprinkle with red and blue sprinkles. Make mouths with black icing.

Cinnamon rolls - I use Grands with Cinnabon cinnamon. Get 2 cans. Cut each circle in half and place half circle down in greased pan. Bake according to package directions. Cool and ice with enclosed icing and sprinkle on chopped nuts.

Cornbread - I use Krusteaz Honey Cornbread. Prepare according to package directions. Stir in 1/2 can of mexican corn and about 1 cup of shredded Mexican cheese. Insert. Top with jalapenos, chopped tomatoes, roasted peppers. Bake according to package directions. Sprinkle on more cheese last 5 minutes. Cool completely.

Truffle cake - plain brownies baked and cooled. Make that ganache. Put a dollop on top of each and top with round truffles. I used Lindt dark, milk and white.

My cupcake apron can be purchased on QVC.com. It is from Kitschn Glam. They have an adorable ladybug, as well. Thank you, Simone, for the apron to wear on air!

http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.H13892.desc.Kitschn-Glam-Apron-with-Matching-Oven-Mitt

_________________________________________________

Printed with courtesy of my friend, Marlene Koch

“Marlene Koch’s 375 Sensational Recipes”

I remember my mom making this popular cake when I was a child. I’m sure she thought it was nice that such a delicious treat was also good for us. What she didn’t realize is that her famed carrot cake—made with lots of oil and sugar—was loaded with fat and calories. I am so happy I was able to make a Carrot Cake that retains the same moist, sweet quality of the original with so much less sugar. When topped with its delicious cream cheese frosting, this cake is guaranteed to please.

CAKE

1   cup all-purpose flour  

1   cup wheat flour         

2   teaspoons baking soda         

1   teaspoon baking powder      

2   teaspoons cinnamon 

1/2  teaspoon nutmeg    

1/4 teaspoon cloves       

1/3 cup chopped nuts    

1/4 cup prune purée (1 2 1/2 ounce jar baby food)                                                       

1/4 cup canola oil

1   large egg

3   large egg whites

1   teaspoon vanilla

3/4 cup low-fat buttermilk

11/2 cups Splenda Granular

8   ounces crushed pineapple, packed in unsweetened juice

11/2 cups carrots, peeled and shredded            

      1.       Preheat oven to 350°F. Coat a 9 ´ 13-inch cake pan with nonstick cooking spray.

2.       In a medium bowl, combine the flours, baking soda, baking powder, spices, and chopped nuts. Stir to blend.

3.       In a large bowl, measure the prune purée, oil, vanilla, and eggs. Whisk together. Add the buttermilk and Splenda. Whisk. Stir in the pineapple (including juice) and carrots. Add the flour mixture. Stir to form batter.

4.       Transfer the batter into prepared pan. (If using SS pan, put in insert)

5.       Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on wire rack. Remove insert.

6.       Prepare frosting according to recipe. Frost cake and serve or refrigerate.

Serves Fifteen Per Serving

Calories 200                                                    Fat 9 grams (3 saturated)

Carbohydrate 24 grams                                  Fiber 2 grams

Protein 7 grams                                                               Sodium 300 milligrams

Diabetic exchange = 1 Carbohydrate, 1/2 Fruit, 2 Fat

WW point comparison = 4 points