Pumpkin-Maple Coffee Cake

Prep Time: 30 minutes
Yield: 9 servings

Ingredients:

COFFEE CAKE
1 1/2 cups Pillsbury BEST® All Purpose Flour
3/4 cup firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup buttermilk
1/2 cup canned pumpkin
1/3 cup Crisco® Vegetable Oil
1/2 teaspoon maple flavor
2 eggs, beaten

TOPPING
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon maple flavor

Preparation Directions:

1. Heat oven to 350° F. Spray bottom only of 9-inch square pan with nonstick cooking spray. In large bowl, combine all coffee cake ingredients; mix just until dry ingredients are moistened.

2. In small bowl, combine 1/2 cup sugar and cinnamon; mix well. Add 1 teaspoon maple flavor; mix well with fork.

3. Spread half of batter in sprayed pan. Sprinkle with half of topping. Spoon remaining batter over top; spread evenly. Sprinkle with remaining topping.

4. Bake at 350° F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.

TIP
To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 2/3 cup.

High Altitude: (Above 3500 Ft.)
Increase flour to 1 2/3 cups. Bake as directed above.