Happy weekend! Since it’s nearly Halloween (how did the time go by so fast?!), I figured that it’s an appropriate time to start the pumpkin recipes coming. Let me tell you, this one’s a good one.
That glorious, slightly browned, sweet crumb topping… it sure is something.
I haven’t even started on the actual cake. It’s moist, practically melts in your mouth, and has that strong pumpkin flavor that every girl (or guy) is craving. Ohhh yeahhhh.
If you’re looking for a dessert to bring to your pot luck, this is it. It’s definitely a crowd pleaser. Or, you can always just make it for yourself this weekend and devour all of it while catching up on your TV shows. I won’t judge.
Have you guys gone to the pumpkin patch yet? I just learned that my DH has never been to a pumpkin patch… ever! He’s never picked his own pumpkin! I don’t even know how that’s humanly possible since I thought every child did that as a field trip in elementary school. Maybe I just went on a lot of field trips as a child?
Now, I feel like I have to have children in order to go the pumpkin patch. Adults don’t go alone and pick out pumpkins, do they? Wouldn’t that be creepy? I have a feeling we’ll have to wait until we have kids now in order to mark “going to the pumpkin patch” off of his bucket list (okay, that’s not really on his bucket list, but it’s on my list for him).
Recipe from Uni Home Maker, who adapted it from Pillsbury.
Ingredients
- 1 1/2 cup of all-purpose flour
- 3/4 cup of brown sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking soda
- 2/3 cup of buttermilk
- 1/2 cup of canned pumpkin
- 1/3 cup of canola oil
- 2 teaspoons of maple syrup
- 2 eggs, beaten
- 1/4 cup of brown sugar
- 1/4 cup of granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter
- 1/4 cup of pecans, chopped (optional)
Directions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine flour, sugar, baking powder, salt, baking soda, buttermilk, canned pumpkin, canola oil, maple syrup and eggs. Mix until just moistened.
- For the topping. In a small bowl combine brown sugar, granulated sugar, ground cinnamon, cold butter and pecans. Mix well with a fork until crumbly.
- Pour half of the batter in a 9x7 pan. Sprinkle with half of the topping. Spoon the remaining batter over the top, using a spatula to spread evenly. Sprinkle the remaining topping evenly.
- Bake for 40-45 minutes or until toothpick comes out clean.
Mmmm I love me a good pumpkin coffee cake! I have one that I make at least a few times a year!
I’ve made this recipe a few times and I keep having an issue with the oil. The cake comes out oily. I’m not sure if it’s because I’m not making it in a 9×7 pan or the butter that’s in the crumble. The first time I made the cake in cupcake pans with adjusted baking time (about 18 min) and the second time I made it in two loaf pans with a 30 min baking time. Any suggestions would be great!