Recipe of the month

PUMPKIN COFFEE CAKE

October 2016

Recipe provided by Beth Chalbeck . "The ladies were talking about this at the meeting sounds yummy"

Ingredients

  • BOTTOM LAYER:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • TOP LAYER:
  • 1 cup white sugar
  • 1 cup butter, melted
  • 1 (16 ounce) can pumpkin puree (such as Libby's®)
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • TOP SPRINKLE LAYER:
  • 1 tablespoon white sugar, or to taste
  • 1 teaspoon ground cinnamon, or to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
  2. Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until slightly done, 5 minutes.
  4. Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
  5. Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
  6. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

For more information, view this recipe here: http://allrecipes.com/recipe/230128/pumpkin-pie-coffee-cake/

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