Pumpkin Coffee Cake
Ready in : 45 mins
If you have approximately 45 minutes to spend in the kitchen, Pumpkin Coffee Cake might be a spectacular lacto ovo vegetarian recipe to try. For 42 cents per serving, you get a breakfast that serves 20. One serving contains 205 calories, 2g of protein, and 12g of fat. 1 person has made this recipe and would make it again. If you have egg, cinnamon, vanilla, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a not so excellent spoonacular score of 18%. Similar recipes include Pumpkin Coffee Cake, Pumpkin Coffee Cake, and The Best Pumpkin Coffee Cake.
Diets
Ingredients
baking powder
1 teaspoon
baking soda
2 teaspoons
brown sugar
0.5 C
butter that is cut up
0.33333334 c
butter
0.5 c
cinnamon
2 teaspoons
egg
1
eggs
2
flour
1 C
ginger
0.0625 tsp
nutmeg
0.25 tsp
pecans
0.5 c
pumpkin puree
1 cup
cream
1 c
sugar
1 cup
vanilla
2 teaspoons
Cooking in Steps
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1To begin, preheat your oven to 325 degrees. Butter or grease a 9x13 inch cake pan, and set it aside.In a bowl, whisk together 1 egg, pumpkin puree, 1/2 c sugar, a teaspoon of cinnamon, 1/4 tsp nutmeg, and about 1/16 teaspoon each of ginger and cloves..
canned pumpkin
cinnamon
butter
clove
ginger
nutmeg
sugar
egg
cake form
whisk
bowl
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2Whisk those until smooth, and set it aside.In another bowl, stir together 2 c flour, 3/4 c sugar, and a teaspoon each of baking soda and baking powder. Set that aside as well.In your mixing bowl, beat together 3 eggs, 1 stick (1/2 c) room temperature butter and a teaspoon of vanilla. Beat them until smooth.
baking powder
baking soda
vanilla
butter
all purpose flour
sugar
egg
mixing bowl
whisk -
3Mix half of the flour mixture into the butter mixture. Once it is combined, mix in a cup of sour cream.Finish off with mixing in the remaining flour mixture.
sour cream
butter
all purpose flour
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4Combine these until jut mixed, making sure to scrape the bowl with a rubber spatula.
spatula
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5Spread half of the cake batter in the bottom of your cake pan. Then carefully spread the pumpkin mixture over the top of it.Spoon the remaining cake batter over the top of the pumpkin, and gently spread it out as best you can. You may have a little pumpkin peeking through, that that is quite okay.Now for the final touch. In a food processor, combine 1 c brown sugar, 1/3 c cold butter that is cut up, a teaspoon & a half of cinnamon, and half a cup of pecans. Pulse the ingredients together a few times until crumbly and combined.
brown sugar
cinnamon
pumpkin
butter
pecans
food processor
cake form -
6Sprinkle this mixture over the top of the cake.
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7Bake for 50-60 minutes, or until the cake tests as done in the center with a toothpick.Allow it to cool to near room temperature. Enjoy with a cup of coffee...it is coffee cake after all!Serving number dependant upon how you cut the cake.
coffee
toothpicks
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