Friday, February 25, 2011

Pumpkin Heath Coffee Cake

If I owned my own deli or restaurant, this would be on the menu.  I'd also top it off with a big dollop of maple whipped cream and a sprinkle of cinnamon.  SO good!

Preheat oven to 375’

Combine wet ingredients with whisk attachment:
1 stick Nucoa margarine, softened
1 stick butter, softened
1 ½ cups sugar
2 whole eggs
½ cup liquid egg whites
1 29 oz. can of pumpkin puree(not pie mix)
1 Tbl. Vanilla
½ tsp. maple flavoring
Whisk these wet ingredients together in large mixing bowl until combined well.  There will be little butter lumps, that’s okay.  This helps make an incredibly dense and rich cake.

Dry Ingredients:  Combine in a medium bowl with whisk.  
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. kosher salt
Add half to cake mixture and mix until incorporated.  Add remaining dry ingredients and pour into very tall 9x13 greased pan.

Streusel Topping:
1 stick of butter, softened
1 cup flour
1 cup sugar(white or brown)
1 tsp. ground cinnamon
1 cup toffee or Heath pieces
Combine flour, sugar, and cinnamon in a bowl.  Add butter in slices and cut in with a pastry cutter or fork.   Fold in Heath pieces.  Spread topping evenly over cake.  Bake in a 375’ oven for 50-80 minutes.  It is done when a skewer comes out clean.