Pumpkin Coffee Cake
Posted on November 29, 2007 - Filed Under Uncategorized |
I wanted to make muffins this morning since I´m sick of eggs and since I just did up a huge batch of squash puree, this coffee cake seemed like a good idea. I changed the original recipe (not sure where I found it) and here it is, if you would like to make it.
Pumpkin Coffee Cake
Coffee Cake
1/2 c. sugar
1/8 c. melted margarine
1 c. whole wheat flour
3/4 c. white flour
2 tsp. baking powder
pinch of salt
1 egg
3/4 c. milk
2/3 c. pumpkin or squash puree
1/2 c. raisins (I soaked mine in water overnight to make them nice and plump)
Topping
3 T. margarine
3 T. sugar
2 T. flour
1 tsp cinnamon powder
Preheat oven to 350º. In a bowl, cream melted butter and sugar. Add egg and pumpkin, mix well. Beat in milk. In a separate bowl, mix the dry ingredients. Blend all together and pour into a 8″ square pan.
In a small bowl, mix topping dry ingredients. Cut in butter and mix with fingers until you have a grainy texture. Sprinkle over the top of your coffee cake. Bake 30-40 min. or until a toothpick inserted in the middle comes out clean.
Even Irving wanted seconds and thirds of this, so you know it was good! 
Also, a quick tip if you´re like me and detest washing dishes or have pans that rust (like mine), try lining the pan with dollar store tinfoil. You can lift the coffee cake right out and the pan is clean and no rust gets on the food.
Comments
3 Responses to “Pumpkin Coffee Cake”
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eeeewwwww… I can think of nothing worse than putting pumpkin into a cake. Mind you, pumpkin in ANYTHING is bad!!!
The photo does look good though!
Mmm, sounds yummy! What time do we eat?
I tagged you for a meme over on my blog!
Bernie, it doesn´t even taste like pumpkin . . . or squash for that matter. It just makes the cake really moist.