Layered Pumpkin Coffee Cake

Is there anything better than pumpkin during this time of year? I have to admit I am definitely one of those people that order pumpkin coffee at its early release in late August...give me all the pumpkin things 24/7 :)

It's no surprise I love baking. This past weekend I tried a new recipe that has the best of both worlds: coffee cake & pie! One other thing I should admit is that I am not a pie fan. Cake > pie. I do however love the flavor of pumpkin pie which is why this recipe is a keeper. Pumpkin pie filling in the middle of moist (sorry to those of you that hate that word) coffee cake with a streusel crumb topping..OH MY!

I saved this recipe when I saw it on Facebook a while back. I think I'll start doing baking posts based on where I see the recipe! I love a few YouTube channels that are recipe based, Food Network (duh), and BuzzFeed/Tasty. This recipe however is from Barefeet in the Kitchen.


Here are the list of ingredients based on the layers:

Coffee Cake Layer
- 1/2 cup butter softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream 

Pumpkin Pie Filling
- 1 15 ounce can pumpkin
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1/2 cup half and half or 1/4 cup heavy cream plus 1/4 cup milk (this is what I did)

Streusel Topping
- 1/3 cup butter melted
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans (although I used walnuts because that's what I had on hand)


Instructions:
- Preheat oven to 325 degrees and grease a 9 x 13 pan
- In a mixing bowl, beat the butter and sugar until smooth. Add in the eggs and vanilla and keep beating
- Add dry ingredients and mix until combined. Stir in sour cream and then pour half the batter in the greased pan
- Stir in a medium bowl the pumpkin, sugar and spices. Add eggs and the half and half or cream to the mixture and combine all together. Pour the pumpkin mix over the batter in the pan and spread.
- Drop the rest of the coffee cake batter in small spoonfuls and smooth across the pumpkin layer
- Mix all the ingredients for the streusel topping and sprinkle over the top of the cake
- Bake for 50-55 minutes or until a toothpick insert comes out clean

                                              (Check out that sweet pumpkin pie layer!)


And there you have it! Let me know if you make this! :) Benson, Evan and I were all huge fans of this recipe so I will for sure be making it again....probably sooner rather than later ;)