Autumn Pumpkin Coffee Cake

Autumn Pumpkin Coffee Cake

7 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
ally-gator
Recipe by  ally-gator

“A great spiced cake with caramelized brown sugar on top, this coffee-house style treat is perfect for the cooler months during which fresh pumpkin is in season.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch square cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with butter.
  2. Combine flour, 1/2 cup brown sugar, baking powder, 2 teaspoons cinnamon, and allspice in a bowl. Beat pumpkin puree, milk, egg, and vanilla extract in another bowl; stir into flour mixture until batter is smooth. Pour batter into prepared baking dish.
  3. Stir 3/4 cups brown sugar, butter, and 2 teaspoons cinnamon in a small bowl until just combined. Sprinkle over cake batter.
  4. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

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Reviews (7)

Rate This Recipe
Blender Woman
6

Blender Woman

I don't know what to think about this cake. I made it because I like that it fit in a 9x9 pan and I didn't have to scale it down. The cake part had a nice and perfectly seasoned flavor. The only change I made was using 1/4 tsp. of pumpkin pie spice for the allspice. The texture of the cake was a just a tad rubbery and both crispy on the bottom and sides. the center pieces were good. The sugar topping was kind of odd to me though. It melts into the cake and is gooey, really sweet, and the color somewhat of chocolate. I think I would have preferred this with a crumb topping for appearance sake and it would probably be a little less sweet too.

Newenglandgranny
3

Newenglandgranny

Delicious, easy to make and different than other coffee cakes!

ceejae
1

ceejae

I made this with two changes. I used white sugar in the batter and I used 2/3's cup of whole wheat flour in place of part of the white flour. The rest I did exactly as written. I baked it in a clear glass pan and it was interesting to see what the brown sugar topping would do while baking. It did bubble up and coat the sides of the cake. The cake came out well. Tastes great warm, not as great when cool. Although it is ok, I would probably not make it again, it isn't particularly special.The cake part is heavy, and the brown sugar part is very sweet.

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 11.4 g
  • 17%
  • Carbs
  • 40.4 g
  • 13%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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