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    You are in: Home / Recipes / Pumpkin Coffee Cake Recipe
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    Pumpkin Coffee Cake

    Pumpkin Coffee Cake. Photo by Mama Jen

    1/3 Photos of Pumpkin Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    carol murray's Note:

    Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious

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    Ingredients:

    Serves: 12

    Yield:

    coffeec ...

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Grease or spray the bottom of a 9x13 pan.
    2. 2
      Mix together first 8 ingredients.
    3. 3
      Pour 1/2 of the mixture in the 9x13 pan.
    4. 4
      Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
    5. 5
      Pour all of the pumpkin mixture over the batter in the 9x13 pan.
    6. 6
      Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
    7. 7
      Bake in a 325 degree over for 50-60 minutes.
    8. 8
      Let cool completely.
    9. 9
      Enjoy.

    Ratings & Reviews:

    • on October 10, 2009

      55

      What a way to welcome Fall! Better than Entenmann's (& we grew uo with Entenmann's!) Got up early today & made for DH & our houseguest - Wonderful texture! Creamed the butter & sugar for a couple of minutes & then added the eggs one at a time beating well. Sifted the dry ingredients & added 1/3 at a time, alternating with the sour cream - used 1 1/2 cups sour cream. Reduced sugar in pumpkin mix & topping (used 1/2 cup in pumpkin & 1/2 cup in topping) - this is simply outstanding. Perfect cakey texture with the smooth pumpkin & crunchy top contrast - 4 people ate over 1/2 in one brunch (lottsa calories to work off today!). Thank you Carol for a real keeper - easy enough to make in the am (I am not a good am person) & turns out fancy enough for guests!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2009

      55

      This recipe is almost like one of my favorite recipes I've been using for years from the "Best of the Best from Virginia" cookbook. The differences are: in the pumpkin layer: use 16 oz (2 c) of pumpkin, only 1/3 c sugar, only 1 egg, and no liquid added. The streusel layer calls for brown sugar instead of white. Also, 1/2 of the streusel is sprinkled over the first layer of batter (before the pumpkin layer is added. For easy speading of the 2nd layer, I place the batter in evenly spaced dollops, then spread with back of spoon. Worked well for me. Funny thing is: years ago someone brought a pumpkin coffee cake to work that I loved...only it was made with a yeast dough. No one knew who brought it in. I probably spent a year searching for a recipe similar to it and came across the one in the Best of..VA cookbook (which I truly love, but it's not the one I tasted from work). Today I began searching again for the yeast-dough-based pumpkin coffee cake.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2010

      This is outstanding. I took it to work to share and everyone loved it. I used brown sugar in the topping.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (55)

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    Nutritional Facts for Pumpkin Coffee Cake

    Serving Size: 1 (175 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 506.1
     
    Calories from Fat 235
    46%
    Total Fat 26.1 g
    40%
    Saturated Fat 12.0 g
    60%
    Cholesterol 124.3 mg
    41%
    Sodium 402.0 mg
    16%
    Total Carbohydrate 63.6 g
    21%
    Dietary Fiber 1.9 g
    7%
    Sugars 43.3 g
    173%
    Protein 7.2 g
    14%

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