When I think of Fall in the Hudson Valley, one phrase comes to mind: cozying up. Some of my favorite memories of Fall are snuggling up with my family on the couch in front of the fireplace as we wear our warmest sweaters and watch reruns of our favorite television shows on Netflix. There’s nothing like snuggling up in a modern rustic vacation home in the Hudson Valley on a chilly Fall night to make you appreciate those who mean the most to you, and this Pumpkin Spice Danish Coffee Cake recipe is sure to get you in the mood!
The Best Way to Cozy Up This Fall: Pumpkin Spice Danish Coffee Cake – Hudson Valley Style Cooking with Maxwell Alexander
- 1 cup butter, softened
- 2 cups white sugar
- 3 eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 tablespoons cold water
- 3/4 cup pumpkin puree (not canned)
Preheat the oven to 350oF. Coat a 9-inch round cake pan with cooking spray and lightly flour it. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in half of the dry ingredients, then mix in all of the pumpkin puree. Finish by stirring in the remaining dry ingredients until just combined. Pour the batter into the prepared pan.
Cooking and Letting Cool
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before inverting onto a wire rack to cool completely.
Once cooled, top with Cream Cheese Icing (recipe below) and enjoy with your favorite coffee! Recipe makes 1 danish coffee cake.