Saturday, October 25, 2014

Pumpkin Maple Coffee Cake

Pumpkin Maple Coffee Cake

Nothing says Fall like pumpkin.  Here's a heartwarming coffee cake recipe from Lovin' From the Oven

    1 1/2 cup of all-purpose flour
    3/4 cup of brown sugar
    2 teaspoons of baking powder
    1/2 teaspoon of salt
    1/4 teaspoon of baking soda
    2/3 cup of buttermilk
    1/2 cup of canned pumpkin
    1/3 cup of canola oil
    2 teaspoons of maple syrup
    2 eggs, beaten
    1/4 cup of brown sugar
    1/4 cup of granulated sugar
    1 teaspoon ground cinnamon
    3 tablespoons cold butter
    1/4 cup of pecans, chopped (optional)

    Preheat the oven to 350 degrees F.
    In a mixing bowl, combine flour, sugar, baking powder, salt, baking soda, buttermilk, canned pumpkin, canola oil, maple syrup and eggs. Mix until just moistened.
    For the topping. In a small bowl combine brown sugar, granulated sugar, ground cinnamon, cold butter and pecans. Mix well with a fork until crumbly.
    Pour half of the batter in a 9x7 pan. Sprinkle with half of the topping. Spoon the remaining batter over the top, using a spatula to spread evenly. Sprinkle the remaining topping evenly.
    Bake for 40-45 minutes or until toothpick comes out clean.

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