42
Oct 26

Pumpkin Coffee Cake

When it comes to eating sweets, I have a problem with moderation.  Alcohol? No problem, I can stop at one drink. Broccoli? A handful and I’m totally satisfied. But desserts? Oh man, I have serious issues.

I made this coffee cake as a gift. I’d been thinking about tweaking my moms crumb coffee cake into a pumpkin coffee cake for awhile and then a few blogs I read posted their own versions, so cravings won out and I headed to the kitchen.

I had to taste a piece, right? Since it was a gift. So I ate a large slice for dessert.

It was too dark to photograph it the evening I made it, so the next day I cut a slice for pictures. Even poured some coffee as a prop. Well, what am I supposed to do now that it’s got all my photo germs on it?

That’s right, I ate another slice.

Then I packaged it up on a plate to give away. And I kept a slice for my daughter. And a few other slices wouldn’t fit on the plate. So I tucked them away in a Tupperware.

Guess what I had for lunch?

Um, it wasn’t broccoli.

Someone, please stop me. I really do need a 12-step program. If you know of one, let me know.

I’ll bring the coffee cake.

Pumpkin Coffee Cake

Yield: 16 servings

Ingredients:


  • 2 ¼ cups flour, divided

  • ¾ cup sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 tablespoon pumpkin pie spice

  • 1 cup pure pumpkin puree

  • ¼ cup vegetable oil

  • 1 teaspoon vanilla

  • ½ cup milk

  • ¼ cup unsalted butter

  • 1 cup brown sugar

  • 1 tablespoon cinnamon

  • Pinch salt


Directions:


  1. Preheat oven to 375°. Line a 9x9” pan with foil and spray with cooking spray.

  2. Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.

  3. In a small bowl, mix remaining ¼ cup flour, brown sugar, cinnamon, and salt. Melt the butter over low heat in a small pan. Stir continually about 2 minutes until butter browns. Pour over brown sugar mixture and stir with a fork to combine. Spread on top of pumpkin cake layer.

  4. Bake 25-35 minutes until a toothpick inserted 2” from the side of the pan comes out clean. Cool until you can’t stand it anymore, then cut into squares and serve.