PUMPKIN PIE COFFEE CAKE
Good for pre-Black Friday shopping or for Thanksgiving morning breakfast.
Provided by lynn13
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
- Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven until slightly done, 5 minutes.
- Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
- Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 61.5 g, Cholesterol 107.5 mg, Fat 24.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 15.1 g, Sodium 634.5 mg, Sugar 36.6 g
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
DOUBLE DECKER PUMPKIN PIE YOGURT COFFEE CAKE
A delicious way to start off a fall day, our Double Decker Pumpkin Pie Yogurt Coffee Cake uses pumpkin-pie-flavored yogurt.
Provided by Stephanie Wise
Categories Side Dish
Time 2h25m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
- In large bowl, beat 1 1/3 cups sugar and the eggs with electric mixer on medium speed until slightly frothy. Add melted butter, 1 teaspoon vanilla and the yogurt; stir with spoon to combine.
- In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
- In small bowl, stir together Streusel ingredients.
- Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
- Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Place serving plate upside down over pan; invert plate and pan. Remove pan. Cool completely, about 1 hour.
- In another small bowl, stir together powdered sugar and enough milk to form a thick Glaze. Pour glaze over completely cooled cake. Let stand until glaze is set before cutting into slices.
Nutrition Facts : Calories 780, Carbohydrate 125 g, Cholesterol 170 mg, Fat 4 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 95 g, TransFat 0 g
PUMPKIN STREUSEL COFFEE CAKE
A simple, spiced pumpkin cake with an irresistibly crunchy streusel topping that you'll want to make all the time, and not just because it's easy. Cut out a piece for an afternoon snack, grab a bit for a morning pick-me-up, or bring it out for a comforting chaser to a fall dinner-it'll get raves every time.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In medium bowl, mix 1 cup Bisquick™ mix, the oats and brown sugar. Cut in cold butter, using fork or pastry blender, until mixture is crumbly; set aside.
- In small bowl, mix 1 1/2 cups Bisquick™ mix and the pumpkin pie spice; set aside. In medium bowl, beat eggs, granulated sugar, milk, oil and pumpkin with whisk until well blended. Beat in Bisquick™ and spice mixture until blended. Pour batter in pan. Sprinkle streusel over top.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes. Cut into 4 rows by 4 rows.
- Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 14 g, TransFat 0 g
PUMPKIN PIE COFFEE BUNDT CAKE
This is just as it sounds. It's a beautiful bundt that tastes like delicious pumpkin pie with cinnamon graham cracker streusel ro add a little crunch and depth of texture and flavor. Enjoy this unique crowd pleaser.
Provided by Maanita S.
Categories Dessert
Time 1h50m
Yield 1 Bundt, 20 serving(s)
Number Of Ingredients 19
Steps:
- You will need a bundt pan that holds at least 10 cups. My leaf design pan holds only 9 cups, so I made two single serving cakes for myself. "Quality control". :).
- Preheat your oven to 350°F. Also, it is best to start with room temperature ingredients whenever possible.
- Spray your bundt pan with a good baking spray and use a pastry brush to ensure it is thoroughly coated.
- Whisk together the dry ingredient for the batter in a large bowl.
- In a medium bowl, whisk together the wet ingredients.
- In another medium bowl or food processor, mix the dry ingredients for the streusel. Then, cut the cold butter through the mix with a pastry blender or process it with the food processor until it is crumbly. The remaining butter chunks should be no larger than pea size.
- Add the wet batter ingredients to the dry batter ingredients and mix until combined.
- Start by adding either streusel or batter into your pan. Alternate the two making sure that each layer of streusel is completely covered by at least an inch of batter. Use a spatula to spread it all the way to the edges of the pan. Then, tap your pan on your countertop padded with a folded kitchen towel several times to remove air bubbles.
- I like to make a few layers, but you are welcome to make only a couple. It is best to save a layer of streusel for the last layer, as this will make a lovely, crunchy layer of deliciousness on the bottom of your cake once it's inverted.
- Bake your bundt for at least 80 minutes or until it passes the "toothpick test". Invert and cool on a wire rack. Keep in mind that it will not fully set until it is thoroughly cooled. I started with the streusel sp I turned out the cake immediately to avoid the sugar sticking to my pan and ruining the design of the cake. You can wait, but no longer than maybe 10 minutes so it comes out clean and doesn't get soggy.
Nutrition Facts : Calories 340.4, Fat 15.5, SaturatedFat 9.2, Cholesterol 74.2, Sodium 325.1, Carbohydrate 47.3, Fiber 1, Sugar 28.5, Protein 4.2
PUMPKIN COFFEE BREAK CAKE
Make and share this Pumpkin Coffee Break Cake recipe from Food.com.
Provided by muffin-maker
Categories Breakfast
Time 50m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F. Generously coat a 10 inch nonstick fluted tube pan with nonstick cooking spray, set aside. In a medium bowl, combine flour, baking powder, pumpkin pie spice, orange peel, and 1/2 tsp salt, set aside. In a small bowl combine the water and pumpkin.
- In a large bowl combine the 1 cup sugar, the oil, and the vanilla. Beat with an electric mixer on medium-high speed until well mixed. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and pumpkin mixture to beaten mixture, beating on low speed after each addition just until combined.
- Sprinkle pecans in the bottom of the prepared pan. Carefully pour batter evenly over pecans. Bake 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in the pan on a wire rack 20 minutes. Invert pan and cake together. Remove pan. Cook cake on wire rack at least 2 hours.
- Meanwhile, for glaze, in a small saucepan combine orange uice, the 2 tbsp sugar, and the cornstarch, stir until cornstarch is completely dissolved. Cook and stir over medium-high heat until boiling; cook and stir 1 minute more. Remove from heat. Stir in the 1/2 tsp vanilla. Cool completely.
- Just before serving, drizzle cooled glaze evenly over cooled cake. If desired, garnish with orange slices.
- ** Sugar substitutes not recommended for this recipe.
Nutrition Facts : Calories 192.5, Fat 7.3, SaturatedFat 0.6, Sodium 98.8, Carbohydrate 29.2, Fiber 1.3, Sugar 15.5, Protein 3.2
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