What’s for breakfast – Pumpkin Coffee Cake

With Thanksgiving either over (if you’re Canadian) or approaching (if you’re American), Halloween right around the corner and Christmas none too far away, baking is at an all-time high in my household.  When fall arrives, I love to use pumpkin but I don’t always want to bake a pie.  Then I found this killer coffee cake in my Make Ahead Meals Busy Moms cookbook by Jane Doiron.  It was super easy to make and disappeared in no time!

I made the batter in the afternoon and baked it that night, so I’m sure you could leave it overnight in the fridge and then bake it first thing in the morning if you want to eat it hot from the oven.

Pumpkin Coffee Cake From Make Ahead Meals for Busy Moms

Ingredients

  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 15 oz can pumpkin
  • 3 large eggs
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Streusel Topping:

  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, melted
  • 1/3 cup walnuts, chopped
  • Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.

3 Comments on What’s for breakfast – Pumpkin Coffee Cake

    • Stacey
      October 27, 2010 at 12:27 PM (7 years ago)

      I think it would – the canned pumpkin I used was just pumpkin, not the pumpkin pie filling, so I imagine using real pumpkin would be fine. Let me know if you try it!

      Reply

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