‘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
Ingredients
1 15-ounce can of pumpkin (puree not pie filling) or 2 cups homemade, pureed pumpkin
4 eggs
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
Streusel topping
1/2 cup brown sugar
1/2 cup flour
3 – 4 T oil or melted margarine or butter
Instructions
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?
Looks good! Bookmarked the recipe.
Did you use tin foil pans or metal/glass baking pans?
I have used both – the tin foil pans and a metal baking pan. I haven’t used Pyrex yet.