Today is my due date! I have officially hit 40 weeks… I mean, I kind of figured I would, my babies like to stay snug in there until the last minute, but I was kind of hoping this time I’d get one a bit early. Mostly because its just really hard to move around and keep up with two energetic toddlers at this size, but we’re making do! My mom is here, so that’s a huge help. Hopefully this little bambino decides to make his appearance soon…though sadly enough, we STILL don’t have a name.
Please tell me we’re not the only one that puts themselves in this situation? I mean, with our first two, we didn’t decide the names until we were in the hospital, but we had a definitive shortlist that we loved. This time, however, we have a bunch of names bouncing around, but nothing is screaming at me…what is my problem? Fortunately, I’m not all that stressed about it. I figure he’ll get a name at some point, so we’ll come up with or decide on something that we love!
The first day of fall is officially next Wednesday! But I’m loving that it feels like fall here this week! The weather is nice and cool and I’m able to break out all the sweaters and boots that my heart desires! I’m having a hard time not buying allll the things! Fall is one of my most favorite seasons to shop for.
Plus all things pumpkin and apples are back! Butternut squash has already been part of my weekly dinner rotation, pumpkin coffee is brewing every morning, spiced baked goods are warming up my home, I love this time of year! Like this glazed pumpkin coffee cake.
ah this one barely lasted in my house, its soooo comforting and tasty, loaded with spices, streusel, and a perfect pumpkin spiced glaze! I wish I had a piece sitting next to me at this very second! It makes a perfect breakfast or snack, and warmed up it is pure bliss! I love a slice with my coffee in the morning..but really any time of day will do! 😉
Don’t let this season pass you by without trying this amazing coffee cake!
Ingredients
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1/3 cup milk
- 15 ounce can pure pumpkin
- 1 TB vanilla extract
- 1 1/2 cups all purpose flour
- 1 cup cake flour
- 1 TB + 2 tsp pumpkin pie spice
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup brown sugar
- 1 cup oats
- 1/2 cup flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup cold butter
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 2 TB milk
Directions
- In the bowl of the stand mixer, cream together the butter and sugars, until smooth.
- Beat in the eggs one at a time, scraping the sides of the bowl down as necessary.
- Mix in the milk, pumpkin, and vanilla.
- In a separate bowl, sift together the flours, spices, baking powder, and baking soda. Add to the dry ingredients to the wet ingredients and mix until just combined.
- Preheat oven to 350°, grease bundt pan.
- To make the struesel, in the food processor, combine the brown sugar, oats, flour, and spices, pulse a few times. Cut in the butter in small chunks, pulsing until you have a streusel that can stay together as you pinch it.
- Sprinkle about a 1/2 cup of the streusel on the bottom of the bundt pan. Pour in half the cake batter, heavily add another layer of streusel, using up all but about a 1/2 cup of it, pour in the remaining batter evening it out, top with what is left of the streusel.
- Pop in the oven for 50-60 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely before glazing.
- To make the glaze, whisk together the sugar, cinnamon, and milk. Flip the cake out, and top with the glaze. Enjoy!