Pumpkin Coffee Ring
I make this delicious coffee cake with its creamy pumpkin filling for almost every holiday gathering, and everyone loves it. —Carol McCartney, Danville, Ohio
Ingredients
- 2-1/4 cups 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 whole milk
- 3 tablespoons butter
- 1 large egg
- 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 large egg yolk, beaten
- GLAZE:
- 1/2 cup confectioners' sugar
- 1/8 teaspoon vanilla extract
- 1 to 2 tablespoons whole milk
- 1/4 cup finely chopped walnuts
Reviews
Gonna try this this weekend. But I think heating the liquid is too high and will kill the yeast. Aim for 110-120 tops.
This is definitely a keeper. I prepared this in my KitchenAid stand mixer starting with the beater and then switched to the dough hook when adding the remainder of the flour. Then continued on low speed to knead. Due to nut and egg allergies in the family, I used egg replacer in the dough and omitted the egg wash and nuts. I thought about using dried cranberries in place of the raisins but didn't (but might do that next time). When I sealed the ring together it looked like it would be the right size to fit in my bundt pan so I brushed the pan with cooking oil and carefully put it in there to rise and bake. It turned out wonderfully and everybody loved it! Thanks for the great recipe!