Spicy Pumpkin Coffee Cake
This Spicy Pumpkin Coffee cake is perfect in the Fall with a cup of coffee. Serve it when entertaining guests during the holidays or for family any day of the week.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons baking powder
- 1/2 stick butter or margarine or 4 tablespoons
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 3/4 cup canned pumpkin Not the pumpkin pie mix
- 2 tablespoons honey
- 1/2 to 1 cup walnut pieces or nuts of your choice
Spice Mixture for Dough
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 cup brown sugar
- 1 teaspoon ground nutmeg
- 1 stick butter or margarine or 8 tablespoons
Topping
- 1 cup confectionery sugar
- 1 tablespoon light corn syrup
- 3 or 4 tablespoons milk
Instructions
- In a bowl mix together your brown sugar, cinnamon, cloves and nutmeg for your spice mixture and set aside.
- In another bowl melt your stick of butter listed under spice mixture and set aside.
- In a large bowl whisk together the all-purpose flour, salt and baking powder. Cut in the butter until mixture is like coarse crumbs. Add vanilla, buttermilk, pumpkin, honey and nuts. Turn out onto a floured surface and knead until you have a large piece of dough.
- Start pulling off pieces and form into balls about the size of a walnut. I got around 40 dough pieces from my dough. Dip each piece into your bowl of melted butter and then into the spice mixture. Place into a well-sprayed bundt pan in layers. If you have any butter or spice mixture left over pour it over the dough pieces. Cook in preheated 400 degree oven 40 to 45 minutes until brown. Let cool about 15 minutes and turn onto a plate. Mix together topping ingredients and drizzle over coffee cake.
Notes
This will keep for 3 or 4 days out of the refrigerator. I just put it in my covered glass cake stand and leave on the kitchen table.