Tuesday, October 19, 2010

First recipe- Sour Cream Pumpkin Coffee Cake

So we took the munchkin to the pumpkin patch this weekend for her first time. It was almost a spur of the moment decision, decided the night prior over the phone with her aunt after I learned she and her fiancee were going the next day. We decided to caravan, the day was absolutely beautiful and despite the nasty traffic jam out on the island we persevered through an hour of waiting, went past the popular farm and found a nice quiet small one to explore. In preparation for the day I decided after having woke up at 6:30 am with a hungry monkey wanting food that I might as well cook up some food for everyone. After perusing the recipe files and the current cupboard contents I settled on the Sour Cream Pumpkin Coffee Cake.

Sour Cream Pumpkin Coffee Cake
1/2 cup butter (softened)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cup (16 ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
Streusel topping

Streusel
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts

Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.

Coffee Cake Batter
Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. In a separate bowl combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with the sour cream.

Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.

Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the Streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Spread remaining streusel over top.

Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean. Makes 12 servings.


Some changes I made: 
-My can of pumpkin was only 15oz and worked just fine
-After getting halfway through the recipe realized I only had maybe a 1/2 cup of sourcream. After racking my brain I decided that if applesauce can replace oil in a recipe and sourcream is a fat and a liquid component, that instead I'd top off the sour cream with some apple butter. (Apple butter, if you didn't know contains no butter, it's like a super condensed, slow cooked applesauce). Check the sugar content, you may need to adjust the added sugar in the recipe.
-For nuts I used the last of the pecans I had and a big handful of chopped hazelnuts
-My oven tends to run on the cool side so I upped the temp 5 degrees to 330F. 

And the result? Amazing! Even my non-pumpkin loving husband gave it two thumbs up!

Welcome

Well, I'm not certain why I decided to try this again, but I suppose I'm feeling the limits of Facebook and thought on the spur of the moment to try a blog again. Not sure who will decide to follow this if anyone outside of my family, but here I am staking a small plot in the great wide intarwebs.

This may be a dumping group for thoughts too extensive for wall posts, musings on the day, and the whole inspiration behind this harebrained idea: posting recipes! I've been following a number of food blogs for a year or more, and I keep thinking, I make food! I create recipes, and try new ones! Perhaps one or two others might like to know what I'm making? Who knows, but I can try right?