Pumpkin Pie Coffee Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup white sugar 1 cup brown sugar 1 cup butter, melted 2 eggs 1 teaspoon vanilla extract 1 cup white sugar 1 cup butter, melted 1 (16 ounce) can pumpkin puree (such as Libby's®) 1 cup all-purpose flour 2 eggs 1 tablespoon ground cinnamon 1 tablespoon pumpkin pie spice 2 teaspoons ground nutmeg 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon white sugar, or to taste 1 teaspoon ground cinnamon, or to taste
Nutrition Info
- 474.5 caloriescarbohydrate: 61.5 gcholesterol: 107.5 mgfat: 24.6 gfiber: 2 gprotein: 5.3 gsaturatedFat: 15.1 gservingSize: -sodium: 634.5 mgsugar: 36.6 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pie Coffee Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
Bake in the preheated oven until slightly done, 5 minutes.
Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl, sprinkle over pumpkin layer.
Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.