We took our original Coffee Cake recipe and added a fall twist by incorporating a ribbon of smooth pumpkin butter throughout the middle. A great snacking cake and perfect to pack for snacks and lunches.

Pumpkin Coffee Cake
~ recipe by Tina Lau

Coffee Cake
3/4 cup (160 g) butter, room temperature
1 cup (200 g) sugar
4 eggs
1 cup (150 g) Flourist Sifted Red Fife Wheat Flour
2 cups (260 g) Flourist Whole Grain Red Fife Flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup (250 g) sour cream
2 tsp vanilla

Pumpkin Butter
1 15oz can pumpkin puree
1 cup (200 g) sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves

Crumble Topping
1/4 cup (32 g) Flourist Whole Grain Red Fife Flour
1 cup (140 g) brown sugar 
1 tsp (2 g) cinnamon 
3 tbsp (42 g) butter, cubed

Preheat oven to 350°F. Line a rectangle 9x13-inch pan with parchment paper.

To make the pumpkin butter, place all ingredients in a saucepan and heat gently over medium heat, stirring frequently with a rubber spatula. Adjust heat to medium-low and continuing stirring, reducing the mixture until it becomes thick and begins to come away from the sides of the pan. Remove from heat and allow to cool.

Make the crumble topping by mixing together Flourist Whole Grain Red Fife Flour, brown sugar and cinnamon in a medium sized mixing bowl. Using your fingers or a pastry cutter, work the butter into the flour mixture until the texture is similar to coarse sand. Squeeze a few handfuls together to get some larger pieces. Set aside. 

In the bowl of a standing mixer or with handheld beaters, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Scrape the bottom of the bowl with a rubber spatula.

In a separate bowl, sift together Flourist Sifted Red Fife Wheat Flour, Flourist Whole Grain Red Fife Flour, baking powder, baking soda and salt. Add the dry ingredients in thirds to the batter alternating with the sour cream and vanilla, starting and ending with the dry ingredients. Mix until everything is just combined, try not to over mix. 

Pour half of the batter into the prepared pan and spread evenly with an offset spatula. Pour the cooled pumpkin butter over top and gently distribute to the edges. Dollop the remaining batter over top and gently spread to the edges. Sprinkle the crumble topping all over the cake.

Bake for 50-60 minutes, until a cake tester comes out clean. Cool completely before slicing and serving.