‘Tis the season for all things pumpkin. Although the truth is that I cook with pumpkin year-round — from pumpkin soup to pumpkin bread to mini pumpkin muffins for Shabbat.
Last week, I had the crazy idea to turn my regular pumpkin bread recipe into a coffee cake.
I lightly tweaked the ingredients, then filled a couple of 5×7 cake pans with a scant inch and a half of batter. I topped it with a simple streusel and voila! Pumpkin Coffee Cake!
As always with recipes on KOAB, this Pumpkin Coffee Cake is very, very quick and easy. It takes no more than 5 minutes to mix together and then another 40-50 minutes in the oven. Enjoy!
Easy Pumpkin Coffee Cake
1 15-ounce can of pumpkin (puree not pie filling) or 2 cups homemade, pureed pumpkin
1 cup of vegetable oil (canola or coconut) – you can substitute 1/2 cup of oil with applesauce
2/3 cup water
1 cup white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 cup brown sugar
1/2 cup flour
3 – 4 T oil or melted margarine or butter
Preheat oven to 350 degrees F.
Grease two 5×7 cake pans, or one large 9×11 pan (your cake will be a little thicker).
In a large mixing bowl, whisk together pumpkin, eggs, oil, optional apple sauce, water and sugar. In a separate bowl, use a wooden spoon to stir together flour, baking soda, and spices. Blend the dry ingredients into the pumpkin mixture. Pour into the prepared pans.
In a small bowl, mix together streusel topping ingredients. Rub together with your fingers into it forms a crumbly texture. Spread over the cake(s).
Bake for about 40-50 minutes in the preheated oven. Test for doneness with a toothpick.
I served this for breakfast on Shabbat morning, but it would be just as good for dessert. The left-over pieces made a great snack later in the afternoon, too.
What quick and easy recipes have you been whipping up in your kitchen?