Overnight Pumpkin Coffee Cake

When making a coffee cake for a women's brunch, does it make more sense to use a reliable recipe or be creative and hope it turns out? I am sure you are thinking, "Use the reliable recipe!" Although that is the logical assumption, that is not what I did.

My husband frequently gives me a hard time for this. When do I decide to be creative? My creativity typically perks up when I am cooking or baking for company or bringing a dish to a potluck. In other words, I take culinary risks when it really matters.

It all generally works out logically in my mind. Here was my thought process last night: I really wanted to bring a pumpkin coffee cake to the brunch. It would be ideal to make it the night before so I didn't need to wake up so early in the morning. (Have I mentioned that I am a night owl, not an early bird?) I found pumpkin coffee cake recipes online, but none specifying that they could be made the night before. I have an overnight coffee cake recipe. I should be able to modify it to be a pumpkin coffee cake, right? So that is what I attempted.

The only problem with modifying a recipe is that you never really know how it will turn out. Will this be the dud recipe? Will I be embarrassed that I brought the gooey, bland coffee cake? Will I be asked to purchase bagels to bring to the next brunch?

Thankfully, these fears were unnecessary. The pumpkin coffee cake turned out delicious! It was perfectly moist with a wonderful texture. In fact, one woman asked if she could bring a portion of the leftovers home with her. I think I would call it successful creativity.

Here is my recipe:

Overnight Pumpkin Coffee Cake

1/2 cup butter (1 cube), softened
1 1/2 cups sugar
2 eggs
2 cups flour (I used 1 cup whole wheat and 1 cup all purpose)
1 tsp. baking powder
1/2 tsp. baking soda
1 teaspoon pumpkin pie spice
1 - 15 oz. can pumpkin (I tried to use the whole can, but I think I ended up with 1/4 cup on my kitchen counter - oops!)

Topping:
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

1. Cream butter and sugar. Add eggs; mix well.

2. Combine flour, baking powder, baking soda and pumpkin pie spice; add to creamed mixture alternately with pumpkin. Beat well.

3. Spread into a greased 9x13 baking pan.

4. Combine topping ingredients; sprinkle over batter.

5. Cover and refrigerate overnight.

6. Bake uncovered at 350 degrees for about 1 hour, or until cake tests done.