This cake is so moist and perfect and it turns out the perfect pumpkiny color. Not to mention that it makes your house smell amazing AND is super easy to make. It came out so well that everyone at the party devoured most of it and wanted the recipe afterwards. Make this cake. Just do it.
[I apologize for the lack of a better background here...haha] |
Pumpkin Coffee Cake
Source: Crumbs and Chaos
Ingredients:
For the Cake:
1/2 cup butter, softened
1 cup sugar
2 eggs
1- 15oz can pumpkin
1 tsp. vanilla
2 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
For the Topping:
1/4 cup brown sugar
1/4 cup sugar
1/2 tsp. cinnamon
2 tbsp. cold butter
1/2 cup pecans (optional, I left them out)
Directions:
In a small bowl, combine sugars and cinnamon for topping. Cut in the butter until mix resembles course crumbs. Stir in pecans (if you're using them); set aside.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each addition.
Combine pumpkin and vanilla in separate bowl; mix well.
Combine dry ingredients.
Add to creamed mixture a little at a time alternating between pumpkin mixture and dry ingredients. Beat on low until just blended.
Spread the batter in a 9×13 pan, greased and floured. Sprinkle with topping. Bake at 325 for 40 minutes or until toothpick near the center comes out clean.
YUM!
ReplyDeletemmmmmm... definitely wanting ALL things pumpkin right now.
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