Pumpkin Coffee Break Cake Food

PUMPKIN COFFEE CAKE

Steps:

• Preheat the oven to 350F degrees.
• Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.

PUMPKIN CREAM CHEESE COFFEE CAKE

Steps:

• 1.HEAT oven to 350°F. Lightly spray 13x9-inch baking pan with no-stick cooking spray. Knead package of streusel to break up chunks. Place 1/3 cup streusel in small bowl. Stir in walnuts. Set aside. 2.STIR together mix and remaining streusel in large bowl. Stir in butter, 2 eggs, water and pumpkin until blended. Spread batter into prepared pan. 3.BEAT cream cheese and sour cream in medium bowl with electric mixer at medium high speed until smooth. Beat in sugar, flour, 1 egg and vanilla until blended. Pour over batter in pan. Swirl topping into batter in a few wide loops with a kitchen knife to form some pockets of cream cheese in filling. Sprinkle with streusel and nuts. 4.BAKE 35 to 40 minutes or until center is set and edges are light golden brown. Serve warm or at room temperature. Store in refrigerator.

PUMPKIN COFFEE CAKE

Steps:

• In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

PUMPKIN COFFEE CAKE

Steps:

• Grease or spray the bottom of a 9x13 pan.
• Mix together first 8 ingredients.
• Pour 1/2 of the mixture in the 9x13 pan.
• 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.
• Pour all of the pumpkin mixture over the batter in the 9x13 pan.
• 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.
• Bake in a 325 degree over for 50-60 minutes.
• Let cool completely.
• Enjoy.

PUMPKIN COFFEE BREAK CAKE

Steps:

• Preheat oven to 325 degrees F. Generously coat a 10 inch nonstick fluted tube pan with nonstick cooking spray, set aside. In a medium bowl, combine flour, baking powder, pumpkin pie spice, orange peel, and 1/2 tsp salt, set aside. In a small bowl combine the water and pumpkin.
• In a large bowl combine the 1 cup sugar, the oil, and the vanilla. Beat with an electric mixer on medium-high speed until well mixed. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and pumpkin mixture to beaten mixture, beating on low speed after each addition just until combined.
• Sprinkle pecans in the bottom of the prepared pan. Carefully pour batter evenly over pecans. Bake 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in the pan on a wire rack 20 minutes. Invert pan and cake together. Remove pan. Cook cake on wire rack at least 2 hours.
• Meanwhile, for glaze, in a small saucepan combine orange uice, the 2 tbsp sugar, and the cornstarch, stir until cornstarch is completely dissolved. Cook and stir over medium-high heat until boiling; cook and stir 1 minute more. Remove from heat. Stir in the 1/2 tsp vanilla. Cool completely.
• Just before serving, drizzle cooled glaze evenly over cooled cake. If desired, garnish with orange slices.
• ** Sugar substitutes not recommended for this recipe.