Friday, October 10, 2008

Pumpkin Coffee Cake

¼ c brown sugar
¼ c sugar
¼ c flour
¼ c rolled oats
¼ c slivered almonds
1 ½ tsp cinnamon
3 Tbsp butter

1/2 c butter (room temp)
1 c sugar
2 eggs
1 cup canned pumpkin
1 tsp vanilla
2 c flour
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp each: soda, salt
¼ tsp each: ginger, nutmeg
pinch cloves

½ cup unsweetened applesauce

Combine streusel ingredients, cutting in the butter to make crumbs; set aside.

Cream butter and sugar and beat in eggs one at a time. Add pumpkin and vanilla.
Combine dry ingredients and add to creamed mixture. Spoon 1/2 into greased 10”springform pan. Spread applesauce over batter.( I spread it, leaving a hole in the center because otherwise the cake looks like it’s not done in the middle once you slice it.) Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel and then spread carefully. Top with remaining streusel. Bake at 350F for 50 - 55 min. or until cake tests done. Cool 10 min: remove outside ring.

Combine glaze ingredients: 1/2 c icing sugar, 1/4 tsp vanilla, 1 1/2 Tbsp hot water
Drizzle over coffee cake.

I found this recipe at Mennonite Girls Can Cook.

1 comment:

the voice of melody said...

This cake looks delicious, I'll have to try it soon!