Pumpkin Coffee Cake

I love pumpkin! You will see a few pumpkin recipes in the near future.

Again, this is a coffee cake that serves as dessert, too. It's not super sweet, so it is a nice breakfast treat.

It's a new recipe that I tried for the first time the other day. It turned out really good and tasted even better the next day. It tasted even better the day after that when Eddie brought home Pumpkin Pecan ice cream from Brewster's to go on top!




PUMPKIN COFFEE CAKE

Topping:
3/4 cup flour
1/4 cup butter (1/2 stick), softened
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt

Cake:
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick) , softened
3/4 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 (15 ounce) can of pumpkin

For the topping, combine all topping ingredients in a medium bowl. Mix until crumbly. Set aside.

Butter and flour 13x9x2 inch baking pan. Set aside.

Sift 2 cups of flour, baking powder, and salt into a small bowl. Using electric mixer, beat 1/2 cup of butter in a large bowl until creamy. Gradually add 3/4 cup sugar and 1/2 cup brown sugar, beating until well blended. Add eggs one at a time, beating to blend after each addition. Mix in entire can of pumpkin and vanilla extract. With the mixer on low, add the dry mixture. Mix until just blended. Pour half of the batter into the bottom of the pan and spread it out carefully. Sprinkle on half the topping mixture. Pour and spread remaining batter on top. Sprinkle the rest of topping evenly over batter.

Bake at 375 degrees for about 40 minutes or until tester inserted into center comes out clean and topping is golden brown. Serve warm or at room temperature.

Recipe from: weekofmenus.com