|Pumpkin Coffee Cake|
Here's an easy recipe for a moist coffee cake with an oatmeal crumb topping.
- 1 box yellow cake mix
- 1/2 cup brown sugar
- 1 (1-lb.) can pumpkin or 2 cups pumpkin puree
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp. pumpkin pie spice
- 1/2 cup chopped pecans or walnuts
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup butter or margarine, softened
- 1 tsp. cinnamon
Grease and flour a 13" x 9" x 2" baking pan; set aside. Combine the cake mix, brown sugar, pumpkin, vegetable oil, eggs, spice, and nuts in a large mixing bowl. Mix on low speed for about 1 minute, or just until the dry ingredients are moistened, then mix at medium speed for about 2 minutes. Spread the batter in the prepared baking pan. In a separate bowl, with a fork, mix the flour, sugar, butter, and cinnamon together until crumbly. Sprinkle the mixture evenly over the cake batter. Bake in a preheated oven at 350° for 40 to 45 minutes, or until the cake springs back when touched lightly in the center.
|Nordic Ware Cake Pan with Lid|
From NordicWare, this quality cake pan holds a traditional 9" x 13" cake. Bake in it then cover with the metal lid and it's ready to take with you. Use at home to keep homemade baked goods fresh.