Cakes & Cupcakes

Pumpkin Crunch Coffee Cake

rpic_20170419141040_lg

Prep Time: 15 Minutes

Total Time: 1 Hour

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Ingredients

Crunch Topping:

  • 1 1/2 C. finely chopped walnuts
  • 1 1/2 C. vanilla wafer crumbs
  • 1 1/2 C. light brown sugar
  • 3/4 C. butter, melted

For Coffee Cake:

  • 1 1/4 C. granulated sugar
  • 3/4 C. butter, softened
  • 3 eggs
  • 1 C. solid packed pumpkin
  • 1/2 C. sour cream
  • 2 1/2 C. all-purpose flour
  • 1 Tbsp. Spice Islands® Pumpkin Pie Spice
  • 2 1/4 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 3/4 tsp. Clabber Girl® Baking Soda

Directions

  1. Preheat oven to 350° F. Grease and flour a 9 x 13-inch baking pan or 10-inch springform pan.
  2. Combine ingredients for Crunch Topping; stir together and set aside.
  3. For Coffee Cake, in a large bowl, combine sugar and butter until smooth. Add eggs and blend well. Add pumpkin and sour cream, mix well. In a medium bowl, stir together dry ingredients of flour, pumpkin pie spice, baking powder, salt and baking soda; add to pumpkin mixture.
  4. Beat on low speed until mixed, then on high speed for two more minutes. Batter will be thick.
  5. Spoon batter into prepared pan and sprinkle with the crunch topping.
  6. Bake 40-45 minutes or until knife inserted in center comes out clean.

Pumpkin Crunch Coffee Cake

rpic_20170419141040_lg

Prep Time: 15 Minutes

Total Time: 1 Hour

Ingredients

Crunch Topping:

  • 1 1/2 C. finely chopped walnuts
  • 1 1/2 C. vanilla wafer crumbs
  • 1 1/2 C. light brown sugar
  • 3/4 C. butter, melted

For Coffee Cake:

  • 1 1/4 C. granulated sugar
  • 3/4 C. butter, softened
  • 3 eggs
  • 1 C. solid packed pumpkin
  • 1/2 C. sour cream
  • 2 1/2 C. all-purpose flour
  • 1 Tbsp. Spice Islands® Pumpkin Pie Spice
  • 2 1/4 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 3/4 tsp. Clabber Girl® Baking Soda

Directions

  1. Preheat oven to 350° F. Grease and flour a 9 x 13-inch baking pan or 10-inch springform pan.
  2. Combine ingredients for Crunch Topping; stir together and set aside.
  3. For Coffee Cake, in a large bowl, combine sugar and butter until smooth. Add eggs and blend well. Add pumpkin and sour cream, mix well. In a medium bowl, stir together dry ingredients of flour, pumpkin pie spice, baking powder, salt and baking soda; add to pumpkin mixture.
  4. Beat on low speed until mixed, then on high speed for two more minutes. Batter will be thick.
  5. Spoon batter into prepared pan and sprinkle with the crunch topping.
  6. Bake 40-45 minutes or until knife inserted in center comes out clean.

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