Pumpkin Crumb Coffee Cake Recipe 455 Food

PUMPKIN CRUMB COFFEE CAKE RECIPE - (4.5/5)

Steps:

• 1) Preheat oven to 180C (350F). Grease a 20x20cm (8x8inch) metal baking dish or prepare a silicone baking dish. 2) In a small bowl, combine together flour, baking powder, cinnamon, salt and ginger. 3) In a large bowl, beat butter with sugar until light and fluffy. Add eggs and beat to incorporate. Add pumpkin puree and mix to combine. 4) Add the dry ingredients into the wet mixture and mix with a metal spoon just until smooth. Pour the batter into the baking dish. 5) Make the crumb topping: combine all the ingredients and mix with your fingertips until crumbly. Sprinkle onto the batter. Don't press. 6) Bake for 40-45 minutes. Cool at least 1 hour before slicing

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
• Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
• In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
• In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
• Bake in preheated oven for 40 to 45 minutes.

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 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 CRUMB CAKE

Steps:

• Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended.
• In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350.
• Cake is done when toothpick inserted in center comes out clean.