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| This is the pumpkin coffee cake I made on Sunday. |
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This is one of those cakes that gets better after a day or two.
Take note that the dough has to be made a day ahead of time and rests in the refrigerator.
For the dough:
- 1 cup butter
- ½ cup milk
- 2 packages dry yeast
- ¼ cup warm water
- 3 large egg yolks
- 2 ½ cups flour
- ¼ teaspoon salt
- ¼ cup sugar
For the filling:
- 2 cups pumpkin puree
- 1 1/3 cups sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups pecans (chopped)
For the glaze:
- 1 1/2 cups powdered sugar
- 3-5 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
For the dough:
Heat butter and milk over low until butter has melted. Cool to lukewarm.
In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
Cover bowl and refrigerate overnight.
For the filling:
The
next day, blend together pumpkin, sugar and seasonings in a small sauce
pan over medium low heat. Stir on stove top until thickened. Remove
from heat and cool.
Divide
dough into two equal pieces and dust each with flour. Roll out (one at a
time) to make an 18-inch circle. Pour half of the pumpkin filling onto
the dough and spread out over the dough. Top with ½ the pecans and roll
up jelly-roll fashion.
Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
Let rise for 30 minutes while preheating the oven to 350 degrees.
Bake for 45 minutes to an hour. The internal temperature shoure reach 165 degrees.
Cool in pan for 30 minutes and then invert to a cake plate.
For the glaze:
Place the powdered sugar in a medium-size bowl.
Add the heavy cream a tablespoon at a time until you reach the consistency you'd like your icing to be.
Add the vanilla extract. Mix well.
Drizzle the glaze over the cake
Let it sit in the pan to cool. I flipped mine out after 30 minutes and it slumped a bit so I think it's better to leave it in the pan longer.
You can thin the icing if you just want a glaze. I made mine thicker like a frosting.
Perfect for Fall.
Comments
Have a great day!
Christer.