This coffee cake is how I comforted myself with the whole “fall back an hour on Sunday” business. I mean, really, can we get over this “Fall Back, Spring Forward” garbage? Yeh, I know it’s nice to gain that one extra hour of sleep on November 4th. I’ll even admit that I was actually way more productive on Sunday… probably due to that full 9 hours of rest. But you know we’ll all be complaining (I’ll be the first one, I’m sure) when we just lose that hour in the Spring. And, isn’t 6:00 PM early enough for it to be dark out? Do we really need to back it up to 5:00? Because, when it feels like midnight, and I’ve just gotten home from work, I’m pretty much ready to crawl right into bed. This time change thing just totally kills any motivation I might have had. Can’t we just let nature take its course throughout the year instead of trying to manipulate time?
Obviously, to cope with this new state of darkness, I had to bake something. Baking always makes me feel better. (Especially when it involves pumpkin and streusel.) And, I’ve been eyeing up this coffee cake recipe for quite some time now. It caught my attention because the pumpkin isn’t actually baked right into the coffee cake, but rather used as a lovely filling sandwiched between two layers of sour cream coffee cake. This means that you actually taste the pumpkin as an ingredient, and it provides a creamy texture and cooling effect to offset the cake base and crumb topping.
And, whenever I read that sour cream is an ingredient in the cake recipe base, I’m always ready to jump on board. Sour cream translates into a moist cake crumb, which means I’ll probably want to eat the whole pan and not share with anyone. I’ve never had a dry cake when sour cream is involved. Same goes for crumb topping. Who would ever turn down a baked good with a cinnamon-sugar streusel topping? No one who knows what’s good for them, that’s for sure.
So, there you have it. Two moist and dense layers of sour cream coffee cake, filled with a creamy and smooth pumpkin filling and topped with a delectably sweet cinnamon-sugar crumb topping. Put down that pint of ice cream and pick up four layers of crumb cake instead. It’s sure to lift your spirits when you’re feeling down. I’ll be eating this pumpkin treat until that fine, spring day when 5:00pm actually feels like 5:00pm again.