pumpkin swirl coffee cake
+ my fall hibernation necessities
It’s that time of year again, yes pumpkin spice everything. I was respectful (of summer) and waited for the slightest of chill to hit the air. And on the 21st of September I bought $40 in pumpkins from Whole Foods, lit a pumpkin spice candle and enjoyed a hot cup of coffee sitting on my living room floor. More on what other pumpkin spice things I’ve gotten myself into at the end of this.
But also, fall brings the annual binge of the Girls. And that’s either Gossip Girl or Gilmore Girls for you. For me, it’s Gossip Girl because duh, it’s the correct choice. But maybe for you it’s Gilmore Girls. And I’m sorry - I know I’ve already burned some bridges but someone please let me know when that show gets good because I’ve watched like 15 episodes and could not get into it.
And as I’m writing this today, I felt like something was just ~different~ AND I JUST REALIZED IT IS INDEED THE FIRST DAY OF FALL!?!?!? How serendipitous oh em geeee!!!! The perfect day to bake this coffee cake indeed.
Upon my research for the best coffee cake, it seemed like the internet collectively decided King Arthur has the best cake recipe. However, I wasn’t too interested in their crumb and filling recipe so I made a little homemade pumpkin butter situation (which I have been eating by spoonfuls) and a brown butter crumb (because what is a coffee cake if not 70/30 crumb to cake)
And with that I present to you the recipe for the perfect pumpkin swirl coffee cake:
