I say "fitting" because on October 8th would have been Kelly's 39th birthday and I had decided to make the month very special in her memory. Kelly's blog, with her best friend, Kandyce, is Notions & Threads and both of them would have loved to participate because they knew the meaning of sharing and giving in the most extreme way.
The rules are simple:
1) Comment 2)Agree to post the handmade gift on your blog & 3)Make a handmade gift to pass on to 5 people who comment on your blog.
Pumpkin Latte Coffeecake
2 1/2 cup King Arthur flour
1 cup brown sugar, packed
1 1/2 tsp. Pumpkin Pie Spice
1 cup (2 sticks) unsalted butter, melted
In a medium bowl, mix the dry ingredients. Pour the melted butter over it and stir to combine with a spatula.
1 1/2 cups granulated sugar
3 large eggs
1/2 cup sour cream
1 cup pumpkin puree (not pumpkin pie puree!)
1 T Pumpkin Pie Spice
2 tsp. espresso powder
1 tsp. Vanilla extract
2 1/2 cups King Arthur all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Kosher salt
Confectioners' sugar for dusting
In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar until fluffy. Scrape down the sides with a spatula. Add the eggs, one at a time, and incorporate completely. Add the sour cream, pumpkin puree, espresso powder, vanilla extract, and Pumpkin Pie Spice and mix well. Don't be alarmed--the batter will look curdled.
Add the dry ingredients and beat on medium to combine, then, push the speed to medium/high for 1 minute.
Scoop batter into the baking cups and spread with an off-set spatula.
If desired, dust the tops with confectioners' sugar. You could also bake the batter in a 9-inch square pan, but may not need all the crumb topping (you could freeze any remaining.)