Bravo four you! Here is some Pumpkin Coffee Cake with Pecan Topping

Pumpkin Coffee Cake

Last year, around about this time, I set two resolutions and kept both. Teaching myself to say woman was the hardest. There have been a few setbacks and the word still sticks out in conversation, but I’ve no interest in going back to being a girl. As for the other I ate far more than the requisite 12 new restaurants. More than twice as many. I ate out at so many new restaurants that something else started to happen. Yes, my bank account went down. But something else too. Yes, I put on a little weight around the midsection. Something else too. I started presenting myself to the unknown all the time.

It’s less than terrifying. Is that because it was unintentional? Trying the new has been so far towards the fun side that it inspired my next resolution. It’s a little more vague and a lot more widespread so stay with me while I attempt to explain.

Everything new. I’ll try lots of new things. That which I’ve always wanted to do, that which I’ve just discovered and must do, that which has terrified me. I’m already off to a fantastic start: Bee Keeping (some day you’ll see the reason here), Glass Blowing, a concert at Stubb’s. I’ve got lots more on the list of possibilities: Knife Throwing, Renaissance Festival, Dapper Days at Disney, Karaoke… There’s a whole world of possibilities (as long as they mostly take place in or immediately surrounding Austin — please I’m a working woman on a budget).

However, there is something neither old nor new I haven’t yet mentioned. Today is the Fourth Anniversary of this site. For the first anniversary I talked about being famous because I wasn’t. Last year I talked about stopping, but I didn’t. So much has changed in the past year plus that fame isn’t something I think about as much. Stopping doesn’t occur to me anymore. Fame may never happen. Someday this adventure will end, but who knows when. For now, I plan for the future instead of the present.

To celebrate I made two versions of pumpkin coffee cake. The first was almost like eating pie. Which was good and confusing and you really had to like pumpkin pie. Though the coffee cake pie didn’t make it on here the recipe is not to be ignored or forgotten. Just lost. Perhaps eaten by the dog.

The recipe to the second is here.

Pumpkin Coffee Cake with Pecans

For the topping:

Toast 1 large cup of pecan pieces. Set aside to cool. Using your hands, add in 1-2 tablespoons butter, ground cinnamon, allspice, nutmeg, and cloves, a drizzle of maple syrup, and a splash of vanilla.

For the cake:

Whisk together 3/4 cup brown sugar and 2 eggs. Beat in 3/4 cup pumpkin puree and 2 tablespoons sunflower oil. 

In a separate bowl mix together 1 1/4 cup all-purpose flour 1 1/4 teaspoon baking powder1/4 teaspoon baking sodaand 1/4 teaspoon salt.

Mix the liquid into the dry ingredients.

Pour into a square pan. Okay, confession. I do not own a square or rectangular baking dish. I do own three pie dishes. They are used for everything from coffee cake to pie to the water bath needed for creme brulee to roasting potatoes. I’d assume a smaller square or rectangular baking dish would be the correct size. Sprinkle the pecan topping evenly over the top.

Bake in a 325/350ish degree oven until done.

One thought on “Bravo four you! Here is some Pumpkin Coffee Cake with Pecan Topping

  1. Pingback: I am this many | by: The Common Cook

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