The Frost Is On The Pumpkin Coffee Cake Recipes

PUMPKIN COFFEE CAKE

Steps:

• In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

THE GREAT PUMPKIN CAKE RECIPE

Steps:

• Bake two bundt cakes in fluted cake pans per the cake mix instructions. Let cool.
• In the meantime, empty the frosting into a medium-sized bowl and add the food coloring according to your desired intensity of color.
• Remove one cake from the pan and turn it upside down on a large platter. With a bread cutting knife, slowly take off a thin layer of the top end of the cake to make the end flat. Do the same for the second cake.
• Take small strips of foil and place it around the bottom of the cake; butting it right up to the cake. This will protect the platter from getting dirty while you're spreading the frosting.
• With a knife or spatula, spread a layer of orange frosting to the flat end of the cake that is turned upside down on the platter.
• Take the second cake and turn it upright and place on top of the cake on the platter making sure that the grooves in the cakes match up with each other.
• Begin spreading the orange frosting around the ring between where the cakes meet to fill in the gap.
• Apply remaining frosting to the rest of the cake spreading it in an up and down fashion so you give the illusion of the lines you see in pumpkins. Make sure that you also cover inside the hole of the cake in the same way; at least half way down in the hole.
• Carefully remove the foil from cake platter.
• Now that your cake looks like a pumpkin, take the decorator's icing and with the straight piping cap, create swirls of vines around the pumpkin; then change out the cap and put on the leaf cap and place leaves where you desire on the vines.
• Now step back and admire your work of art!

PUMPKIN PECAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Mix melted butter, eggs, vanilla, pumpkin spice, pure pumpkin and combine with am mixer. Next add cake mix (just the dry mix) and baking soda and mix all together. Spray a 9X13 dish with cooking spray and pour mixture into pan.
• Next combine all topping ingredients. It will be more like a crumble with the sliced butter. Spread over top of cake. Pat down a little so it will stick. Bake for 25-30 minutes. Mine was done right at 30 minutes, but oven vary so be sure and check it to see if it tests done. It may need more time. Remove from oven and let cool.
• If adding icing topping, combine powdered sugar and milk and drizzle over cake.

THE FROST IS ON THE PUMPKIN COFFEE CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 9 x 13 glass baking pan. In a large mixing bowl, start mixing your cake batter. Combine the 1/2 cup of oil, 3 eggs, 3/4 cup sugar, maple extract, sour cream and milk. Mix until smooth. In a medium bowl, combine the flour, baking powder, baking soda and salt so all ingredients are well incorporated. Add the dry mixture to the wet mixture and stir until well combined and smooth. Pour half of this cake batter into the bottom of the baking pan, and using a rubber spatula, smooth it so it makes an even layer. Set the other half of the cake batter aside while you prepare the filling. In another medium sized mixing bowl, combine all of the pumpkin filling ingredients, stirring until smooth and well combined (I used a wire whisk for this.). Carefully place the filling over the first layer of cake in the pan, using a rubber spatula to even it out, all the way to the edges. Take care not to get the cake batter mixed in with the filling. Pour the rest of the batter over the filling, as evenly as possible, covering the filling completely. Again, use a rubber spatula to smooth it and try not to get the batter and filling mixed together. Cover the filling completely. Mix the brown sugar topping ingredients in a small bowl until crumbly. Sprinkle the topping over the cake in an even layer. Sprinkle a little nutmeg lightly over all (about 1/4 teaspoon.) Place cake in preheated oven and bake for 50 to 60 minutes or until golden brown and a wooden skewer comes clean when inserted into center of cake. Take care not to over-bake. Place cake on a wire rack to cool completely before slicing, plating and sprinkling with powdered sugar.