Pumpkin Crumb Coffecake

Things on my mind tonight:

1. My universal ethics paper -- after reading the syllabus twice, explicitly asking my prof what I am supposed to be writing about, and doing some pretty intense research, I am STILL lost...

2. My hair -- I seriously need a haircut and some highlights.  I am starting to look like Courtney Love. NOT IDEAL.

3. Grad school applications -- 'nuff said. Just mentioning them freaks me out.

4. How I would feel if a boy saw me right now -- I did a home facial. I look like a ghost.  Probably would scare a boy away... Depending on the boy, I might be happy about this.  Or I might be sad.

5. Whether or not my stuffed rabbit, Melvin, is safe -- Grace and Ryan helped him commit suicide on Saturday night while I was out.  No, I am not kidding.  I have pictures to prove it.

6. Whether or not to use the can of pumpkin puree on my food shelf -- I know, I know.  Woe is me...

7. Who is going to eat all my SSEN food -- Mom is going on Weight Watchers,  my suite mates are grumbling about their pants not fitting, and there are no hungry boys for miles (okay, that might be a slight exaggeration)...

8. Who my "favorite person EVER" is -- seriously, I don't know who you are. But thanks for commenting on my blog.

Per usual, I only have a response for the food thought, which means I will be using that can of pumpkin puree on the shelf.

"To do what?!?! To do what?!?!" You anxiously ask. (Seriously, I can hear you asking me...)

To make pumpkin crumb coffeecake...  Warm, cinnamon-y, swirled with pumpkin, top with crumbly love. All for breakfast.

Because nothing goes better with a strong cup of joe than a sweet, delicious piece of cake.  That's right - cake for breakfast...

What could be better?

Pumpkin Crumb Coffeecake
adapted from King Arthur Flour
makes one 9x13 pan or two 8-inch round pans

Preheat oven to 350.  Grease desired pans.

Crumb topping:
2 1/2 cups unbleached all-purpose flour
1 1/4 cups sugar
1/2 tsp salt
1 1/2 tsp cinnamon
2 sticks butter, melted
1 tsp vanilla extract

Mix dry ingredients (flour, sugar, salt, cinnamon) in one bowl and wet ingredients (butter, vanilla) in another.  Pour the wet ingredients into the dry ingredients and mix well, allowing flour mixture to absorb liquid.  Set aside.

Cake:
1 stick butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, and beat between additions. Scrape down the sides of the bowl, then beat in vanilla and sour cream.

In a medium-sized bowl, whisk together flour, baking soda, salt, and baking powder.  Add this mixture to the butter/sour cream mixture, and mix evenly until combined.  Pour into baking dish.

Pumpkin Filling:
3 1/2 cup fresh or canned pumpkin
2 eggs
2 Tbsp sugar
1 tsp cinnamon


Mix ingredients well.  Pour over cake mixture.  Crumble crumble mixture on top.  Bake for 25 - 30 minutes.  Dust with confectioner's sugar.