Guest guest Posted September 19, 2006 Report Share Posted September 19, 2006 I've printed this, hope to make this during the THansgiving holiday when I have guests over. Isis , Chrissy <dasluv wrote: > > 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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