Breakfast & Brunch/Cupcakes, cake, pie

To-live-for Pumpkin Butterscotch Coffee Cake

I brought this cake to work in celebration of Kari’s birthday. On Monday, Mary sent me an email with the subject line “to die for”. She wrote: “The pumpkin brown sugar cake/coffee cake/whatever it is called was extremely delicious. I told Paige that my plan to just eat half and save the rest for the next day worked for about 12 seconds. I checked your blog but didn’t see the recipe there. Please share!”

So this one’s for you, Mary! And for those of you who have thrown out all your muffin recipes except the butterscotch muffins I made for the cops, this is very similar so your recipe box is getting even lighter.

The aroma of this cake baking in the oven is intoxicating. It is THE cake you want to bake if you have guests coming, your house is on the market and you’re holding an open house, or you can’t get the smell of your kid’s hockey bag out of the back entry.

*My Bundt pan is the Pampered Chef Stoneware Fluted Pan so the bake time may be longer than what it would take in a metal Bundt pan. You may want to check the cake after 50 minutes of baking time.

Have you fallen in love with the pumpkin and butterscotch flavor combination?

To-live-for Pumpkin Butterscotch Coffee Cake

Ingredients

  • 1 cup butterscotch chips
  • 2 cups all-purpose flour
  • 1 3/4 cup white sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 cup pure pumpkin
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • Top the cake with a sprinkling of powdered sugar.

Instructions

  1. Heat oven to 350 degrees. Grease a regular-sized Bundt pan.

  2. Melt 1 cup of butterscotch chips over low heat on the stove or in the microwave, stirring until smooth. Remove from heat and set aside to cool.

  3. In a large bowl, mix together the flour, sugar, baking powder, cinnamon, pumpkin pie spice and salt. In a smaller bowl, whisk together the pumpkin, oil, eggs, vanilla and melted (and cooled to room temperature) butterscotch chips. Gradually stir the pumpkin mixture into the flour mixture, stirring until well combined.

  4. For the streusel, in a small bowl, mix the brown sugar, chopped pecans, cinnamon, and pumpkin pie spice.

  5. Pour half of the cake batter into the Bundt pan. Toss the streusel mixture evenly over the cake batter. Pour the rest of the cake batter over the streusel.

  6. Bake at 350° for 60-65* minutes, or until toothpick or cake tester comes out clean. Remove from oven, turn the Bundt pan upside down onto a cooling rack and let cool for 15 minutes before lifting the pan off the cake. When cake is completely cool, sprinkle with powdered sugar.

0 Comments

  1. Hi Debby. The recipe calls for 1 cup of pumpkin so I usually buy a 15-ounce can. Or, you can buy the bigger can and put the leftover pumpkin in the refrigerator to bake something else in the next few days. I’m glad you asked – this makes me want to bake this cake tomorrow.
    Sweet wishes,
    Staci

  2. Hi Staci, Wanted to thank you so much for this recipe! I made it a couple of days ago with my own adjustments as my birthday cake 🙂 The recipe was delicious and everyone was raving about it. I just did a blogpost on the recipe and left a link back to your page as well. Hope that’s okay… and once again thank you for such a wonderful cake!!

    http://kismetcooking.blogspot.com/

  3. I’ve made this twice now…..it’s my new favourite cake to bake! Delicious. I had to make a few adaptions to account for Americanisms, but it turned out just fine! making it again RIGHT NOW!

  4. Thanks Staci – I found some caramel chips – figured they were closer to butterscotch than white choc-chips, so I’m trying this tonight to take to my brother’s place tomorrow. I’ll let you know how it turns out!

  5. Hi Susie. Yes, they are like chocolate chips, only they’re butterscotch. In the U.S. we can buy them from Hershey’s, Nestlé, and some store brands. I don’t know what you can substitute and still get the butterscotch flavor. But you could certainly change it up and use white or semi-sweet chocolate chips. Let me know what you end up using and how the cake turns out. 🙂 Staci

  6. I’d like to try this – I can translate most of the “Americanisms” OK – just what are butterscotch chips? Are they like choc chips, only butterscotch flavoured. (If so, I can’t say I’ve ever seen them here [Australia]……but I’m good at improvising!)

  7. Mary Lou is right (see comment below), you could use toasted oatmeal instead of using nuts. I was thinking you could use roasted pepita (pumpkin) seeds but it looks like they often contain peanut oil.

  8. Amy – I think you’d be OK to use 1 cup of white sugar and 3/4 cup of brown sugar in the cake batter. In the topping, you could split the brown sugar into equal parts white and brown sugar.

  9. jandasutherland You can always substitute oatmeal for the nuts. It has a nutty taste and texture. You can toast them first in a skillet with a tiny bit of butter and they taste even “nuttier.”

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