Pumpkin Coffee Cake

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Pumpkin added to coffee cake makes a wonderful seasonal treat. Made with Pamela’s Baking & Pancake Mix.

Pumpkin Coffee Cake

Yield: 8-12 servings

Pumpkin Coffee Cake

INGREDIENTS:

    Batter
  • 2 cups Pamela's Baking & Pancake Mix
  • ⅔ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup canned pumpkin
  • Filling
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 2 tsp pumpkin pie spice
  • 1 cup pecans or walnuts, divided (¾ cup roughly chopped for filling and ¼ cup whole nuts for top of cake -- about 20 whole pecans or 10 whole walnuts)
  • ½ cup pumpkin seeds, divided (¼ cup for filling, ¼ cup for the top)
  • Equipment:
  • 9-inch springform pan, angel food cake pan with removable bottom, Bundt pan, or 9-inch cake pan

DIRECTIONS:

Pre-heat oven to 350° with rack in the middle of the oven.

Toast pumpkin seeds 8 to 10 minutes until seeds are starting to turn golden brown.

Spray the pan, and set aside. If using a 9-inch cake pan, make sure to line the bottom and sides of pan with parchment paper.

FILLING:

Mix together all filling ingredients, either by hand or with a fork, until well blended. Set aside.

BATTER:

Cream butter and sugar on medium for about 2 minutes or until well blended. Add eggs and vanilla and mix well, scraping down sides. Reduce mixer to low speed and alternately add Baking & Pancake Mix and pumpkin, two times each. Mix just enough to incorporate.

Spray pan well with non-stick spray. Spoon half the batter into pan, completely covering the pan bottom, and sprinkle half of the filling over batter evenly, keeping filling away from the edges. Cover with remaining batter, and spread remaining filling evenly over the batter.

To disperse the filling throughout the cake, insert a butter knife straight down into batter and then move the knife up and down around the pan in a zigzag pattern, about 1 inch from the sides. Do this a couple of times in the center also (unless using a pan with a center tube). Do NOT smooth out the batter. Top with whole nuts and seeds.

Bake for 50 to 60 minutes or until toothpick inserted into the center comes out clean, and the cake is slightly pulling away from the sides.

Remove cake from oven and while still warm, run a knife around the edges of the pan (and center if using a tube pan). Let cool and carefully remove from pan to serving plate.

Chef’s Note: Everyone measures out cups of flour differently. If you find that your results vary from ours, try adjusting the amount of Baking & Pancake Mix. For example, if your cake falls a little in the middle, add ½ cup more mix the next time.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/pumpkin-coffee-cake-gluten-free-version-1/

 

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