Morning Pumpkin Coffee Cake

[Guest guest]

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