Bread,  Breakfast,  Cake,  Food

Pumpkin Coffee Cake

September 26, 2011 /

Ever have one of those recipes that has been used and used and used until it looks like this (see left)?? My Mom has this book she has been using since she was younger to make breads, muffins, cakes…all sorts of goodies that I enjoyed when I was growing up. It was called the “Quick Breads Cookbook” © 1975. How great is that?

I was lucky enough this past weekend to have her share this book with me and let me use one of the recipes out of it to create a coffee cake that is just perfect for Fall.

The first day of Fall was last week and I can hardly even believe it. This year has been flying. Really flying. I know people always say that, but legit…this year has been FLYING for me. I seriously feel like it should still be July.

This recipe I am sharing with you today is one of my most favorite recipes but I altered it a bit so that it was more appropriate for the season we just entered. Normally, it is a banana coffee cake that this recipe makes but I decided to spice it up and make it with pumpkin instead. I actually made 2 different pumpkin recipes this weekend. You will see the other one shortly 😉

I hope you all enjoy this recipe as much as I do!

Ingredients for Cake:kind of looks like pacman doesn't it?

  • 1/2 cup butter (room temperature)
  • 3/4 cup sugar
  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 2 beaten eggs
  • 1 cup canned pumpkin
  • 1/4 cup milk
  • 1 teaspoon vanilla

Preheat oven to 375º

In a bowl combine butter and sugar together well. Add 3/4 cup of flour;  stir just till mixture resembles coarse crumbs. Reserve 1/2 cup for topping.

Stir together remaining 1 cup flour, baking powder, salt, pumpkin pie spice, cinnamon, and soda. Stir into butter mixture. Combine eggs, pumpkin, milk, and vanilla. Add to dry ingredients, stirring just til mixed.

Spread 1/2 batter into greased 9x9x2″ baking pan. Take part of your reserved crumbs and sprinkle onto top. Add remaining batter and then sprinkle with remaining crumbs. Bake for 25-30 minutes.

I couldn’t resist putting some powdered sugar on the cake. It just made it look so pretty. I am such a big fan of white ingredients on white plates. I know…I’m a weirdo haha

This cake was moist, soft, and totally delicious! Not so much low calorie or fat…but sometimes you have to live a little, right?

I think if I made this again I would add some cinnamon to the topping for just a little added color and flavor. I skipped the nuts because Patrick doesn’t like nuts. Normally my Mom puts chopped pecans on her banana bread, but I was being a sweetheart and left the nuts off for my Lion ;-). He is gone for part of this week traveling too, boo! 🙁 Miss you Lion!

I hope you all had a fabulous weekend and are having a great start to your week!

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