Honey Pumpkin Coffee Cake
Yield 12 Servings
Prep Time 10 Minutes
Total Time 45 Minutes
- ½ cup unsalted butter at room temperature, plus more for greasing
- ½ cup + ⅓ cup Nate’s 100% Pure Honey
- 15 oz can unsweetened pumpkin puree
- 2 large eggs
- 1¼ cups sour cream
- 1 tsp vanilla extract
- 1½ cups + 2 tsp flour
- 1½ tsp baking soda
- ½ tsp salt
- 1 Tbsp cinnamon
Preheat oven to 350°F. In an electric mixer, combine ½ cup butter, ½ cup honey, pumpkin puree, eggs, sour cream and vanilla extract, and whisk until well combined, scraping down the sides to ensure the butter is incorporated.
In a separate bowl combine 1½ cups flour, baking soda and salt, and stir to combine. With the mixer on low, gently add the dry ingredients into the wet ingredients a fourth at a time until completely combined.
Grease a 9 x 13-inch glass baking dish with butter, and pour half of the mixture into the bottom.
In a small mixing bowl, stir ⅓ cup honey, 2 teaspoons flour and cinnamon until combined. Drizzle half of the cinnamon honey over the cake batter, then pour the rest of the batter over the top. Drizzle the rest of the cinnamon honey on top, and use a toothpick to swirl the topping into the batter. Bake 30- 35 minutes or until cake tester comes out clean. Cool before slicing into 3 to 4-inch squares.