Darlings, since tomorrow is the first day of fall, it’s high time we review the Autumn “to do” list. Of course there’s getting ready for Halloween, but also picking apples and pumpkins, wearing scarves, taking long walks in long boots, scuffing your feet through fallen leaves, cold hands cozied deep in snug pockets…and, most assuredly, there’s baking to be done – cakes and pies that fill a home with the scents of fall, like a warm exhalation of pumpkin and spice. To celebrate the grand commencement of autumn, here’s a lovely recipe for Pumpkin Coffee Cake from Rosetta Bakes - just the thing to start your fall off on a perfectly sweet note.
Originally posted on Rosetta Bakes!:
I can tell you now, if you don’t like pumpkin, don’t make this coffee cake! I happen to love pumpkin, especially pumpkin pie, so this recipe was a must for me to make! I was not disappointed, nor were my co-workers, so this recipe is a keeper! I had frozen 15 zip lock bags (the sandwich size) with pumpkin from my Halloween pumpkin! This pumpkin was a Wizard Pumpkin, the kind Cinderella’s coach was made from in the classic animated film by Disney! Anyway, I’ve already made pumpkin bread, pumpkin pies, pumpkin cookies and pumpkin whoopie pies, so I had not made a pumpkin cake. I saw this recipe in a book called : “Make Ahead Meals for Busy Moms,” and thought I’d give it a try…again, not disappointed. This cake is so moist inside, and the streusel topping adds a little crunch to the cake…and then there’s the drizzle icing!! Oh, yummmm indeed! Another great pumpkin recipe to add to my list of pumpkin favorites!