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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I make this delicious coffee cake, with its creamy pumpkin filling, for almost every holiday gathering, and everyone loves it. Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup sugar, divided |
1 package (1/4 ounce) active dry yeast |
1/2 teaspoon salt |
1/4 cup water |
1/4 cup milk |
3 tablespoons butter |
1 egg |
1 package (3 ounces) cream cheese, softened |
1/2 cup canned pumpkin |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 cup chopped walnuts |
1/2 cup raisins |
1 egg yolk, beaten |
glaze: |
1/2 cup confectioners' sugar |
1/8 teaspoon vanilla extract |
1 to 2 tablespoons milk |
1/4 cup finely chopped walnuts |
Directions:
1. In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. In a small bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20-in. x 10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
3. Brush dough with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts. Yield: 1 ring.
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