Pumpkin Maple Coffee Cake

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.