It finally feels like fall here in Oklahoma! Thank goodness! I’m excited for today because I’m enjoying the morning before work by drinking coffee with pumpkin spice creamer, I’m warming up a piece of this delicious pumpkin coffee cake, and last night I got to make the cutest Pugkin ever! I love pumpkin!
So this recipe is actually an old recipe from my blog. I posted it in 2012! Wow, time sure does fly! I can’t believe I’ve kept up with this blog so long! I’m glad I did, though. 🙂
The difference in that recipe and this one is that I cut the recipe in half. The original recipe was for a 9×13 pan of coffee cake and this one is for a pan about half that size. I used my Le Creuset ceramic baking dish. If I’m not mistaken, it’s around 5×7, and perfect for this halved recipe! I also reshot this recipe, since the original one was with a point-and-shoot and mildly embarrassing. 😉
There are some things that didn’t change to an exact half of the original recipe and I’ll explain why:
Eggs: You can, technically, crack open an egg, whisk it, and use half of it for this recipe. But with all my experience of baking, if you half a recipe calling for 3 eggs, using 2 is totally fine.
Butter: There is a stick of butter in the batter and I didn’t change that when I halved the recipe. I wanted the cake part of this to be more moist than the original and that’s exactly what keeping the stick of butter did. Yum!
Other than that, I tried to write out the recipe as easily as I could. It’s got a lot of repetitive ingredients because this coffee cake has three layers that are divided. Just read through the instructions and you’ll be good to go!
- Batter Ingredients –
- 2 C whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 C butter (1 stick), room temperature
- 3/4 C granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 C unflavored Greek yogurt
- Pumpkin Pie Filling Ingredients –
- 3 C pumpkin puree
- 1 egg (lightly beaten)
- 1/4 C granulated sugar
- 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- Streusel Ingredients –
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 cup brown sugar
- 1/3 cup butter (melted)
- 2 tsp cinnamon
- 1 cup chopped pecans (or any fall nut you desire)
1. Preheat oven to 350 degrees and grease a 9×13″ glass baking dish.
2. Batter Directions –
2a. Mix the flour, baking powder and baking soda in a bowl. Set aside.
2b. Cream the butter and sugar in another bowl.
2c. Mix the vanilla extract and eggs into the butter and sugar.
2d. Mix 1/2 the dry ingredients into the wet followed by 1/2 of the Greek yogurt and repeat.
3. Pumpkin Pie Filling Directions –
3a. Mix the pumpkin puree, egg, sugar and spices in a medium bowl, set aside.
4. Streusel Directions –
4a. Mix the flour, rolled oats, cinnamon and butter until they form crumbs. Mix the pecans into the crumb mixture.
5. Put everything together –
5a. Pour half of the batter into the greased 9×13″ baking dish.
5b. Sprinkle half of the streusel topping.
5c. Pour all of the pumpkin pie filling and spread evenly.
5d. Pour the last half of the batter.
5e. Cover with the remaining streusel mixture.
6. Bake for 45-55 minutes or until a toothpick put in the middle comes out clean. Store in an air tight container in the fridge.