Pumpkin Caramel Coffee Cake
So far in the 25 Days of Holiday Goodies I have avoided using pumpkin for various reasons but mainly because my husband’s threatened divorce if he sees one more can of the orange stuff come into our house. Well, the good news is that the pumpkin in this coffee cake is hardly noticeable. That’s also the bad news. :(
The cake itself is beyond amazing. Like I mentioned, it’s a pumpkin cake but in the center it has a cinnamon streusel and then on top is a delicious caramel with pecans sprinkled throughout.
It’s a pretty simple cake. There are quite a few steps but nothing’s difficult. You don’t even have to make real caramel, it’s just brown sugar and cream. The batter was super thick and gave me a little trouble when I tried to spread it and tried to take the pecans and the cinnamon streusel with it, but other than that it was easy. And it looks pretty impressive if you ask me! And it’s delicious, of course!
You remember what happened to my cranberry upside down cake? How the whole upside down part kind of soaked into the cake instead of staying on top? Well, that happened here too which was great as far as the taste of the cake but I was really hoping the caramel would stay on top. I ended up just making a quick batch of caramel and drizzling it over the top. If anyone has any advice on that, please help me out. I’ve never had this happen before and now it’s happened twice within a month or so.