Given that it is pumpkin season and that we bought by mistake a big tub of sour cream instead of cottage cheese, I thought a sour cream snack cake involving pumpkin was in order for the kids. Snack cake, coffee cake, 9 x 13 pan cake, tray bake–not sure what to call this genre of cakes–but I am constantly on the look-out for them. It’s the kind of cake that usually isn’t too heavy and therefore perfect for sweet snacking for the kids. It’s easy to cut, easy to eat, easy to freeze, and usually can hit the mark without a highly caloric layer of icing. Yes, I know, an apple would be a healthier snack . . . .
The dull light brown color and rough surface of this cake isn’t the prettiest, but it is nevertheless a delightful coffee cake. It tastes even better on the second day after refrigeration.
[Here is a cool photo taken by my teenage son who is always seeking out background light effects.]
The batter does appear thick, but it in fact bakes nice and light. Before making the batter, please, please, please take care of preparing the pumpkin mixture. You don’t want batter with leavening agent already mixed in sitting around waiting while you are fumbling to open the can of pumpkin, or looking around for the spices, not to mention grinding the spices if you are crazy about freshly ground spices.
The pumpkin layer is spicy, but thin, so adds a nice contrast to the cake layers. Spreading the pumpkin on the first cake layer wasn’t so bad. I had to spread the layer lightly at first so as not to mix it into the batter.
Spreading the other half of the batter on top of the pumpkin layer was a challenge, but not too tragic.
And crowning this cake is a delicious crumb topping. This particular topping is without nuts, but chopped nuts such as pecans could be added too.
It’s a cake that got a thumbs up from my home tasters. The cake layers are light yet moist, and the spicy pumpkin layer adds a special something to it. If you are having guests over for Thanksgiving weekend, this makes a nice mid-day coffee cake that carries a Thanksgiving theme.
To dress up the cake, simply dust with confectioner’s sugar.
To dress up the cake even more, try drizzling the top with a glaze: a mixture of confectioner’s sugar and milk or orange juice. I’ll try that next time . . . . .
| Servings |
squares
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- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 ounces unsalted butter, softened (1/2 cup or 1 stick)
- 3/4 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 15 ounce can solid packed pumpkin puree (about 1 3/4 cups pumpkin puree)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves (or 1 teaspoon ground allspice)
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 2 large eggs, lightly beaten with a fork
- 4 tablespoons unsalted butter, cold (1/4 cup or 1/2 stick)
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 2 teaspoons ground cinnamon
- confectioner's sugar for dusting
Ingredients
For the Cake
For the Pumpkin Filling
For the Crumb Topping
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- Preheat oven to 325°F. Grease a 9 x 13 x 2" baking pan. In a bowl, combine flour, baking soda, and baking powder. Set aside.
- Make the pumpkin filling by mixing by hand the pumpkin, salt, spices, and eggs. Set aside until the cake batter has been prepared.
- In a large bowl, cream together with an electric mixer (paddle attachment) the butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.
- Gradually add in flour, mixing on low speed until partially mixed in. Add sour cream and mix on low speed until just combined and batter is smooth. Pour half of the batter into the greased pan, smoothing the top with an offset spatula. Carefully spread the pumpkin mixture over top. Dollop remaining batter and spread to evenly cover the pumpkin layer.
- With two knives or a hand-held mixer, cut in the topping ingredients (butter, brown sugar, flour, and cinnamon) until coarse crumbs are formed. Sprinkle evenly over top of the cake.
- Bake the cake for 50 minutes or until a bamboo skewer or toothpick comes out clean. Cool on wire rack. Dust with confectioner's sugar. [Flavor and texture improve if refrigerated overnight before serving.]
To dress up the cake some more, drizzle an icing on top made by mixing 1/2 cup confectioner's sugar and 1 tablespoon orange juice or milk until smooth.
