I've been trying to find a way to use the last of the canned pumpkin, and I found this recipe this morning for Pumpkin Coffee Cake, courtesy of Nestle. It takes a long time to bake, but it turned out really good (e.g. DELISH) and went down really well with some cuties and some homemade hot cocoa, especially on this cold and rainy morning.
STREUSEL TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3 tablespoons butter or margarine
1/2 cup coarsely chopped nuts
COFFEECAKE:
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
2 large eggs
1 cup Pumpkin Puree
1 teaspoon vanilla extract
PREHEAT oven to 350° F. Grease and flour 9-inch round cake pan.
FOR STREUSEL TOPPING:
COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.
FOR COFFEECAKE:
COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.
BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Note: I don't have a round cake pan, and I didn't want to mess with two layers of topping. So I halved the topping, and only sprinkled it on the top.
STREUSEL TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3 tablespoons butter or margarine
1/2 cup coarsely chopped nuts
COFFEECAKE:
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
2 large eggs
1 cup Pumpkin Puree
1 teaspoon vanilla extract
PREHEAT oven to 350° F. Grease and flour 9-inch round cake pan.
FOR STREUSEL TOPPING:
COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.
FOR COFFEECAKE:
COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.
BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Note: I don't have a round cake pan, and I didn't want to mess with two layers of topping. So I halved the topping, and only sprinkled it on the top.
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