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What’s cooking with Julie: Pumpkin Coffee Cake

By Julie White

Pumpkin Coffee Cake

This moist, delicious coffee cake will be a highlight at your holiday breakfasts and brunches. The spicy pumpkin filling is unusual. Best of everything to you this wonderful time of the year!

Streusel topping:Pumpkin Streusel Coffee Cake 024

1 cup of brown sugar
1/4 cup of all-purpose flour
1/3 cup of cold butter
1 teaspoon of cinnamon
2 teaspoon of pumpkin pie spice
1 cup of chopped walnuts, or you can use pecans

Batter:

3/4 cup of sugar
3 large eggs beaten
1/2 cup (1 stick) softened butter
1 teaspoon vanilla extract
2 cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup of plain Greek yogurt (you can substitute sour cream)

Filling:

1 can (15-ounce) solid-pack pumpkin
1/3 cup sugar
1 large egg, beaten
1 teaspoon pumpkin pie spice

Preheat oven to 325 degrees.

Combine streusel ingredients in a small bowl and mix until crumbly.

In a separate bowl, cream the butter and sugar until fluffy and then add your eggs. Combine the rest of the batter ingredients until well mixed.

In a third bowl, mix the filling ingredients.

In a greased 13-by-9-inch greased baking dish, spread half of the batter, sprinkle with half of the streusel and top with the filling mixture. Spread evenly. Top with the remaining batter and the last of the remaining streusel.

Bake for about 45-50 minutes or until a toothpick comes out clean. Enjoy!

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