Showing posts with label Pumpkin Coffee Cake. Show all posts
Showing posts with label Pumpkin Coffee Cake. Show all posts

Monday, October 22, 2012

Cinnamon Swirl Pumpkin Coffee Cake

It's no secret that I like to bake. But sometimes when I hit the net to check out recipes, I recoil in horror. 1/2 pound of butter is bad enough, but it's so often followed by 1 cup of sour cream. Yikes! That's a lot for a 9 x 9 coffee cake. Now, I admit that there are times, holidays and birthdays for instance, when I throw all good sense to the wind and cook super rich food. 1/2 a pound of butter is necessary for some cakes, but they're usually big cakes!

I couldn't find anything that was quite what I had in mind today, so I gave up and made up my own Cinnamon Swirl Pumpkin Coffee Cake recipe. Pumpkin makes for nicely moist cakes and breads, so this has a very pleasant crumb. It's not diet by any means and certainly contains a lot of sugar, but I decided to use 1/2 cup of olive oil instead of butter. And surprisingly, it's not overly sweet!

It's almost a dump cake. Simple to make and requires no frosting. If you hate pumpkin, substitute apple sauce. Pour yourself a steaming cup of coffee, enjoy a piece of Pumpkin Coffee Cake, and read a mystery! Ahhh, doesn't get much better than that.

Cinnamon Swirl Pumpkin Coffee Cake

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

2 eggs
1/2 cup vegetable oil
1/2 cup dark brown sugar, packed
1/4 cup regular sugar
3/4 cup mashed pumpkin

SWIRL:
1/2 cup packed dark brown sugar
2 teaspoons cinnamon

Preheat oven to 350. Grease and flour a 9 x 9 baking pan.

Mix the flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon in a bowl and stir with a fork to mix. Set aside.

Beat the eggs, and add the vegetable oil, the sugar and 1/2 cup dark brown sugar, and then the pumpkin. Slowly add the flour mixture until well blended, scraping the sides of the mixer as necessary.

Combine the 1/2 cup dark brown sugar with 2 teaspoons of cinnamon.

Pour half the batter into the prepared pan. Cover with the cinnamon sugar swirl mixture.


Pour the remaining batter over top and spread. Twist a knife through the batter in a curly pattern, taking care not to over-mix.


 

Bake at 350 for 45 minutes or until a cake tester comes out clean.