Guest guest Posted September 19, 2006 Report Share Posted September 19, 2006 This sounds wonderful! I rarely bake with anything other than WW flour. Will definitely try this, thanks for sharing. dasluv Tue, 19 Sep 2006 7:40 AM Morning Pumpkin Coffee Cake I made this for breakfast this morning. My family has told me that I just have to make it again. It serves 12. Coffee Cake 2 cups whole-wheat pastry flour or all-purpose flour 1 1/2 cups rolled oats 1 Tbs baking powder 1 Tbs ground cinnamon 1 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp salt 1/2 cup(1 stick) butter or margarine, softened 1 1/2 cups sugar 3 large eggs, lightly beaten 1 3/4 cups fresh or canned pumpkin puree Streusel Topping 1/2 cup whole-wheat pastry flour or all-purpose flour 1/2 cup rolled oats 1/4 cup sugar 1/4 cup packed light brown sugar 4 Tbs. butter, melted 1. *To make coffee cake:* Preheat oven to 350ºF. Coat 10-inch square pan with nonstick spray. 2. Combine flour, oats, baking powder, cinnamon, ginger, nutmeg and salt in large bowl. Beat butter and sugar in separate bowl until fluffy. Mix eggs and pumpkin into batter mixture. Gradually stir flour mixture into pumpkin mixture. Spread in pan. 3. *To make Streusel Topping:* Mix all ingredients together until crumbly. Spread on coffee cake. Bake 1 hour, or until a toothpick comes out clean. Cool atleast 10 minutes, then slice into squares, and serve. I used fresh pumkpin and just used one medium sized pumpkin. The only thing that I would change is not trying to make the pumpkin puree right before I make the coffee cake. Next time I will perpare the pumpkin puree the night before. -- Chrissy Mom to 3 great kids Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2006 Report Share Posted September 19, 2006 The house smelled wonderful while I was baking it last night. i made it last night and just warmed it up this morning. I asked dh if it was a keeper and he said " Oh, yeah! " . I should alos note that I got the recipe from the current issue of Vegetarian Times. Chrissy , TendrMoon wrote: > > This sounds wonderful! I rarely bake with anything other than WW flour. Will definitely try this, thanks for sharing. > > > > dasluv > > Tue, 19 Sep 2006 7:40 AM > Morning Pumpkin Coffee Cake > > > I made this for breakfast this morning. My family has told me that I just > have to make it again. It serves 12. > > Coffee Cake > 2 cups whole-wheat pastry flour or all-purpose flour > 1 1/2 cups rolled oats > 1 Tbs baking powder > 1 Tbs ground cinnamon > 1 1/2 tsp ground ginger > 1/2 tsp ground nutmeg > 1/2 tsp salt > 1/2 cup(1 stick) butter or margarine, softened > 1 1/2 cups sugar > 3 large eggs, lightly beaten > 1 3/4 cups fresh or canned pumpkin puree > > Streusel Topping > 1/2 cup whole-wheat pastry flour or all-purpose flour > 1/2 cup rolled oats > 1/4 cup sugar > 1/4 cup packed light brown sugar > 4 Tbs. butter, melted > > 1. *To make coffee cake:* Preheat oven to 350ºF. Coat 10-inch square pan > with nonstick spray. > > 2. Combine flour, oats, baking powder, cinnamon, ginger, nutmeg and salt in > large bowl. Beat butter and sugar in separate bowl until fluffy. Mix eggs > and pumpkin into batter mixture. Gradually stir flour mixture into pumpkin > mixture. Spread in pan. > > 3. *To make Streusel Topping:* Mix all ingredients together until crumbly. > Spread on coffee cake. Bake 1 hour, or until a toothpick comes out clean. > Cool atleast 10 minutes, then slice into squares, and serve. > > I used fresh pumkpin and just used one medium sized pumpkin. The only thing > that I would change is not trying to make the pumpkin puree right before I > make the coffee cake. Next time I will perpare the pumpkin puree the night > before. > -- > Chrissy > Mom to 3 great kids > > > Quote Link to comment Share on other sites More sharing options...
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