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Recipes > Pumpkin Coffee Cake

Pumpkin Coffee Cake

Recipes > Pumpkin Coffee Cake

Pumpkin Coffee Cake

Recipe by RedmanShop

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RedManShop
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Melissa Baswell Williams of Bubby and Bean contributed this rich, tender coffee cake. Made with earthy spices and pumpkin puree, it’s perfect for fall!

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Prep

15 mins

Bake

45 - 50 mins

Total

1 hr 5 mins

Yield

12 servings

Ingredients

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Cake

  • Unbleached White All-Purpose Flour — 4 cups
  • Baking Powder — 1 tsp
  • Ground Cinnamon — 2 tsp
  • Ground Ginger — 1 tsp
  • Ground Nutmeg — ½ tsp
  • Ground Cloves — ½ tsp
  • Salt — 1 tsp
  • Butter (softened) — ½ cup
  • Sugar — 2 cups
  • Pumpkin Puree — 2 cups
  • Milk — 1 ½ cups
  • Eggs — 2

Topping

  • Brown Sugar — 1 ½ cups
  • Unbleached White All-Purpose Flour — 4 tsp
  • Melted Butter — 3 tsp
  • Organic Pumpkin Seeds — ¼ cup

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Instructions

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Cake

  1. Preheat oven to 350°F. In a medium bowl, stir together flour, baking powder, spices and salt. In a separate bowl, cream together butter and sugar, then mix in pumpkin puree and egg. Gradually add milk. Pour batter into 9 x 13-inch greased baking pan.

Topping

  1. Mix topping ingredients (except for pumpkin seeds) and sprinkle over batter. Evenly top with pumpkin seeds.
  2. Bake for 45–50 minutes, or until toothpick comes out clean. Cool slightly and serve.
  3. Tip: You can easily cut this recipe in half if you’re just making for yourself or your family.

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