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This is the perfect coffee cake for a cool autumn morning. Or for lunch, dinner, dessert. It tastes good all day long. The perfect combination of a sticky roll and coffee cake, it’s the best of both worlds.
Spread chopped pecans evenly on a cookie sheet and broil until golden brown or toasted to desired color. Remove from oven and turn heat down to 350 F. Cut parchment paper to fit the base of a 9″ springform pan. Wrap the sides of the pan around the base, lock into place and trim the edges of the parchment so there’s about a one-inch overhang. Coat pan and parchment with nonstick cooking spray.
Prepare the caramel by combining the brown sugar, heavy cream, salt and toasted pecans in a small bowl. Pour into the prepared pan and spread evenly.
Next, prepare the streusel. In a food processor, combine brown sugar, flour, butter, pumpkin spice and cinnamon, pulsing until small clumps form; set aside.
Now for the cake. In a medium bowl, cream butter and sugar. In a separate bowl, whisk together buttermilk, sour cream, pumpkin and eggs. Add to the butter mixture, mixing until combined. In a separate bowl, sift together flour, baking powder and baking soda. Gradually add dry ingredients into the pumpkin mixture until evenly combined.
Spread half of the cake mixture over the caramel using large spoonfuls and carefully spreading the mixture. Top with half of the streusel, then layer the rest of the cake mix and finish off with the remainder of the streusel. Bake for 30 to 45 minutes or until a knife poked into the center comes out clean.
Remove from the oven and allow cake to cool for 5 minutes. Run a knife around the sides to loosen. Place a platter on top of the springform pan and unlock before flipping onto the platter. Serve warm. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!