Pumpkin Maple Coffee Cake
1 1/2 cups
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
2 large eggs, beaten
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon maple flavor
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.
High Altitude (above 3500 ft.):
INCREASE flour to 1 2/3 cups. Bake as directed above.
Serving Size (1 slice, 1/9 of cake), Calories 290 (Calories from Fat 90), Total Fat 10g (Saturated Fat 2g, Trans Fat g), Cholesterol 50mg, Sodium 310mg, Total Carbohydrate 48g (Dietary Fiber 1g, Sugars 31g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.