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Pumpkin Coffee Cake

Guard well within yourself that treasure, kindness. Know how to give without hesitation, how to lose without regret, how to acquire without meanness. George Sand

Hello Monday! We are in the middle of November and preparing for Thanksgiving! I will never understand how time slips by so quickly! This year Thanksgiving will be different in my home. I am making the entire meal before the actual day and will take everything to my parents home.  We also have family coming in from out of town and we are very excited about that! I have a grocery list for different days, what I can purchase ahead and what I need to buy right before. I have each day of that week planned out AND written down so hopefully I don’t forget anything! I am making the turkey on the Wednesday before, slicing it and packing in pans that will be re heated on the day! I am also preparing some of the desserts and some breakfast treats now and am freeing them for ease that week! I usually only freeze baked goods for a week but sometimes I stretch it to 2 weeks. Freezing, as long as you wrap properly, is a huge time saver! This recipe would make a great breakfast treat or could be added to your Thanksgiving dessert table, it is very tasty! ENJOY!

Debbi K.

Pumpkin Coffee Cake (adapted from King Arthur Flour)

Topping:

1/3 cup white sugar

¾ cup flour

1 tsp cinnamon

½ tsp nutmeg

4 TBSP melted butter

Combine all ingredients.

Filling:

1/3 cup brown sugar

1 tsp cinnamon

½ tsp nutmeg

In another bowl stir until combined

Cake:

1/3 cup canola oil

2 eggs

½ cup white sugar

1 cup canned pumpkin

1 tsp pumpkin pie spice

1 ½ cups flour

Pinch of salt

1 tsp baking powder

Preheat the oven to 350 degrees. Grease an 8 inch square pan. Beat the oil, eggs, sugar, pumpkin, and spices until smooth. Stir in the flour, salt and baking soda stir just until smooth.

To assemble the coffee cake:

Place half the batter in the pan, Sprinkle with all the filling. Add the rest of the batter on top. You can swirl the filling slightly. Add the topping. Bake 40 minutes or until a cake tester comes out clean. ENJOY!

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