Pumpkin Cranberry Coffee Cake

Pumpkin Cranberry Coffee Cake
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This recipe was actually the result of me not reading the instructions properly! The results were fantastic though, so I ended up renaming this from a cake recipe to a coffee cake. it's delicious, full of spices and marvelous with a cup of tea or coffee.

Pumpkin Cranberry Coffee Cake
adapted from The Inn at Thorn Hill's recipe on About's Home Cooking

1 cup chopped walnuts
1/2 cup chopped pecans
12 ounces (2 cups) fresh or frozen cranberries
3 cups sifted flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon finely ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 cups pumpkin puree
2 cups granulated sugar
2 sticks of unsalted butter
4 large eggs
1 tsp vanilla

Preheat oven to 350 degrees F. Grease and flour two 9-inch layer cake pans. Wash and drain the cranberries if they are fresh. If frozen, don't thaw, just bring them out of the freezer while you are preparing the batter.

Whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, pepper, cloves, nutmeg, and allspice. Set aside.

In the bowl of an electric mixer, beat the butter until creamy, about 2 minutes. Add sugar and beat on medium speed until light a fluffy. Add eggs, one at a time, waiting about 30-45 seconds in between each one. Add pumpkin puree and vanilla and mix until incorporated. Turn mixture down to low speed and slowly add the dry ingredients, beating only unitl smooth. Fold in walnuts and cranberries. Turn into pans.

If using crumb topping (I did not) add it now, before putting cakes in the oven (recipe below). Bake for 60-70 minutes or until a cake tester inserted in the middle comes out clean.

Cool in pan(s) for 15 minutes, then turn out onto rack, careful, cakes are heavy!

When cool, drizzle with icing if you didn't use crumb topping.

2 cups confectioners sugar
2 tbsp milk

In a bowl, mix sugar and milk with a small spoon until desired consistency is reached. Add drops of milk to thin if needed. Drizzle over cakes and (if desired) sprinkle with chopped nuts.

Crumb Topping
If a crumb topping is preferred to icing, before baking sprinkle top of batter with the following mixture:

1-1/2 cups flour
2/3 cups brown sugar
Pinch of salt
8 Tablespoons unsalted butter, melted

Mix this all together to make damp crumbs.

About The Author

Amanda Formaro is the crafty, entrepreneurial mother of four children. She loves to bake, cook and make crafts. She is the craft expert for FamilyCorner.com and Kaboose.com. You can see her crafty creations on Crafts by Amanda and her delicious recipes on Amanda's Cookin'

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