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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake

TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 16-20 servings

Ingredients
TOPPING:
• 1/4 cup packed brown sugar
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold butter
• 1/2 cup chopped pecans

• CAKE:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1/2 cup canned pumpkin
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Nutritional Facts
1 serving (1 slice) equals 209 calories, 10 g fat (5 g saturated fat), 45 mg cholesterol, 184 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Directions
1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings.

Enjoy your Pumpkin Coffee Cake!

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