Pumpkin Maple Coffee Cake

Pumpkin Maple Coffee Cake

Tags: Coffee Cakes, Dessert/Sweets

  • Prep Time: 30 min
  • Cook Time: 30 min
  • Ready Time: 80 min
  • Yield: 9 servings

Ingredients

COFFEE CAKE

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups Pillsbury BEST® All Purpose Flour
  • 3/4 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup buttermilk*
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon maple flavor
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 2 large eggs, beaten

TOPPING

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon maple flavor

Preparation Directions

  • HEAT oven to 350°F. Coat bottom only of 9-inch square pan with no-stick cooking spray.
  • For Coffee Cake: COMBINE flour, brown sugar, baking powder, salt baking soda, buttermilk, pumpkin, maple flavor, oil and eggs in large bowl until evenly moistened.
  • For Topping: STIR together sugar and cinnamon in small bowl. Add maple flavor. Stir with fork until blended.
  • SPREAD half of batter in prepared pan. Sprinkle with half of topping. Spoon remaining batter over top. Spread evenly. Sprinkle with remaining topping.
  • BAKE 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.

Nutritional Information Per Serving

Serving Size (1 slice, 1/9 of cake), Calories 290 (Calories from Fat 90), Total Fat 10g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 50mg, Sodium 310mg, Total Carbohydrate 48g (Dietary Fiber 1g, Sugars 31g), Protein 4g; Percent Daily Value*: Vitamin A 45%, Vitamin C 2%, Calcium 10%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.