There is no better fall smell than filling your home with the comforting scent of spicy pumpkin, especially when the cozy aroma wafts from your oven, not a candle or an outlet. Before your house smells like turkey and mashed potatoes, start your Thanksgiving festivities with pumpkin streusel coffee cake.
EASE: A few steps but easy.
PROS: Moist, smells and tastes like fall. Can make in a Bundt pan.
CONS: Need discipline to only eat one piece.
WOULD I MAKE THIS AGAIN? All year long.
A few years ago I baked this cake to celebrate a coworker’s birthday. After I got strange looks from people that morning, I found out I was supposed to have brought treats the day before; but once we sliced into the soft, warm-in-the-middle cake, they quickly forgave me. See, look at those beautiful, forgiving smiles.
Here is the recipe for pumpkin streusel coffee cake recipe from VeryBestBaking.com, a website on which I have a recipe box overflowing with homestyle goodness. But here’s what sends it over the top — instead of using plain nuts in the streusel, I tossed in Praline Pumpkin Seed Crunch from King Arthur Baking Company. I don’t think they sell it anymore, but you could use any praline nuts like pecans or cashews and crush them up.