Delightful Pumpkin Coffee Cake

One Sunday morning, getting ready for church, about 50 minutes before we had to leave, I realized suddenly that I had to bring breakfast to Sunday School. In a panic, I did a quick scan of my baking cupboard and spotted a can of pumpkin. My mind was whirling — what could I do? Muffins? No time to fill muffin cups. Cake! I could do a coffee cake. So…here it is. Pumpkin coffee cake. The first time I made it, I had it in the oven no less than seven minutes after deciding what to make. Thankfully, it turned out well and I made it again, slower and with pictures, the next morning.

FOR THE TOPPING:
¼ cup brown sugar
¼ cup granulated sugar
½ tsp ground cinnamon
2 TBS cold butter
½ cup rolled oats
½ cup chopped pecans

FOR THE CAKE:
½ cup butter, softened
1 cup granulated sugar
2 eggs
1 cup plain yogurt
½ cup cooked & mashed pumpkin
1½ tsp vanilla extract
2 cups whole wheat flour (I used fresh milled soft white wheat)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves

Mixing bowl and mixer

3 small bowls

13×9 baking pan

Sharp knife/cutting board

Measuring cups/spoons

Preheat oven to 350° degrees F (120° degrees C)

Chop the pecans.

Grease & flour your pan.

In a small mixing bowl, mix the brown sugar, sugar, and cinnamon (only the amounts for the topping). Using a fork or a pastry cutter, blend in the cold butter.

I still had rather large pieces of butter – that was fine. Stir in the pecans and oats. Set aside.

In a small bowl, mix together the yogurt, pumpkin and vanilla.

In another bowl, mix the remaining dry ingredients.

In a large mixing bowl, cream the butter and granulated sugar.

Add the eggs, one at a time, blending well after each addition.

Beginning and ending with the dry ingredients, alternately add the yogurt mixture and the dry mixture, mixing just until mixed.

Pour into prepared pan.

Top evenly with topping mixture.

Bake for 30-35 minutes, or until toothpick inserted into center comes out clean.

18-20 slices

	~*~
High in vitamin A
	~*~

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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