Happy Thanksgiving to all you lovely readers! Thanks for admiring and to keep coming back here. Your love has been a true inspiration for me and keeps this place buzzing with lot many new recipes every month. And what else could be a better day to express this gratitude.

Two years ago, when I started blogging, I didn’t know that I would’ve come this far. I tried, I failed, I learnt and I finally sailed through and since then I’ve never looked back. My passion for baking at home, and trying new interesting recipes every week has kept growing each passing day. I have lot to learn. And every new like and every humble comment has kept me going with a new energy and excitement every time.

I learnt to celebrate each and every season. Summers marked with stone fruit, Spring with strawberries  and Autumn with apples and pears. With holiday season upon us, which started here in India with Diwali, more and more heartwarming, comforting and celebratory recipes keep popping up in every nook and corner of internet. Pinterest is full of inspiration! Wherever you go, whatever you see.

I had a big frozen batch of roasted pumpkin left from the pumpkin maple mascarpone roll, which made few days back. Didn’t want to bake the classic pumpkin pie, because of less time being a weekday{no holiday for us here!}.

So I picked to bake my second most favorite thing after chocolate chip cookie, a struesel coffee cake. I have baked peach coffee cake and sour cream coffee cake before. But this one is exclusive.

With high tones of pumpkin pie spices, hearty wholewheat flour, humble roasted pumpkin puree and warmth of walnut topping, this coffee cake came out to be perfect winner for holiday season. Even good for breakfast too!

Recipe adapted from William Sonoma

Ingredients

For the streusel:
1/3 cup wholewheat flour
1/2 cup firmly packed light brown sugar
1 tsp. ground cinnamon
Pinch of salt
50 gm cold butter, cut into small chunks
1 cup chopped walnuts, lightly toasted

For the batter:
1 cup wholewheat flour
1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/2 tsp salt
100 gm butter
1 cup firmly packed light brown sugar
2 eggs
1/2 cup pumpkin puree
1/2 cup yogurt

For the glaze:
1/2 cup confectioners’ sugar, sifted
1 tsp whole milk
1 tsp vanilla extract

Directions

1. Preheat an oven to 350°F. Butter and flour a 9-inch springform pan.

2. To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. Alternatively, whir the ingredients in a food processor. Stir in the chopped walnuts. Set aside.

3. To make the batter, in a bowl, sift together both the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin puree and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick.
4. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
5. To make the glaze, in a small bowl, whisk together the confectioners’ sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges and serve.