Spiced Pumpkin Gingerbread Coffee Cake with Cinnamon Caramel Drizzle

I have been working on using up all the leftover bits and pieces out of my fridge.  I had an open can of pumpkin pie filling that I needed to use up, but I was not wanting to make a pumpkin pie.  I have been thinking about coffee cakes for the last day or so, and this is the result!  It is super moist and wonderfully flavoured with classic gingerbread cookie spices.  Plus the cinnamon caramel drizzle just sends it over the top!!  Plus, I figured it was a bonus that the kids really liked it (I didn't mention the pumpkin haha!).

Ingredients:

1 generous cup pumpkin pie filling

1 egg

3 tbsp oil

1 tsp vanilla

2.5 cups flour

1 cup sugar

3 tsp baking powder

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp allspice

1/8 tsp cardamom

1 cup sour cream

1 tsp baking soda

Directions:

1. Preheat oven to 350F.  In a large mixing bowl, blend together pie filling, egg, oil, and vanilla.

2. Mix dry ingredients in separate bowl until fully combined.  Add half of the dry ingredients to the wet ingredients and mix well.

3. In a small bowl, blend sour cream and baking soda together well.  Mixture will begin to expand.  Add half of this mixture to the pie filling mixture and blend well.  Add the remaining dry ingredients and blend, then add the remaining sour cream mixture and blend until everything is fully incorporated.

4. Grease and flour bundt pan.  Fill the pan with mixture and place in the centre of the oven.  Bake 45-50 minutes or until a toothpick inserted into coffee cake comes out clean.  

5. Let cool in the pan for 10 minutes, then insert over drying rack to cool further -or- place directly onto serving plate if serving warm.  Pour 1/2 cup cinnamon caramel sauce over top of coffee cake.  Reserve other 1/2 cup for drizzling over individual servings.  Enjoy!!

For cinnamon caramel sauce:

In small saucepan over medium heat, melt 1/2 cup butter with 1 cup brown sugar, 1/4 tsp vanilla, and 1 tsp cinnamon.  Whisking the whole time, cook until bubbly then cook 2 more minutes.  Slowly add 1/4 cup milk and keep whisking.  Cook until sauce is smooth and all sugar granules have dissolved.  Yum!

Yield: just over 1 cup sauce.

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