Wednesday, August 31, 2011

Pumpkin Streusel Coffee Cake

Today was corn day. Lori and I froze 20 dozen ears of corn....that equals roughly 37 quarts. In order to have the energy to husk all that corn, cook it, cut it off the cob, bag it and freeze it; we needed to start the morning with coffee and a treat!

Pumpkin Streusel Coffee Cake
1/2 C. Butter, softened
1 1/2 Cups Sugar
15 oz. Can of Pumpkin
3 Large eggs
2 1/2 Cups flour
2 tsp. Baking Powder
1 T. Cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. Allspice

Streusel Topping
3/4 C. Flour
3/4 C. Sugar
3/4 C. Brown Sugar
1 1/2 tsp. Cinnamon
4 Tbsp. Butter, melted

DIRECTIONS: Preheat oven to 350 degrees. Spray baking pans (I used 2 8" round pans) with nonstick spray; set aside. Cream together butter and sugar. Add pumpkin and eggs, mixing well. Add flour, baking powder and spices. Add gradually to pumpkin mix. Beating well after each addition. Pour batter into prepared pans. Prepare topping: In a small bowl combine topping ingredients and mix well. Sprinkle over cakes. Bake for 35 minutes or until a toothpick comes out clean.

This was truly a treat!! One that I will definitely make again.


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