Tuesday, October 26, 2010

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!)

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.


  1. Wow! That sounds very yummy, I will be trying that very, very soon!!!

  2. Another way we are the same, I almost always try new recipes for company or to take somewhere. The coffee cake sounds yummy.

  3. Mom, maybe that is why it seems normal to me to try experimental recipes for company - that is how I was raised!

    Leila, I have leftovers. :)