"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Streusel Coffee Cake Recipe

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This recipe for Pumpkin Streusel Coffee Cake, by , is from The Delaware County Senior Citizens Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Bess
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Streusel:
1 1/2 cups firmly packed light brown sugar
1 cup all-purpose flour
2 tsp cinnamon
1/2 cup butter, softened
1 1/2 cups chopped walnuts

Cake:
1 pkg yellow cake mix
1 can solid pack pumpkin
1/4 cup butter
3 eggs
posdered sugar

Directions:
Directions:
Grease and flour a 10-cup bundt pan, set aside.
Combine brown sugar, flour, and cinnamon in a small bowl. Cut 1/2 cup butter with pastry blender or two knives. Stir in walnuts; set streusel topping aside. Mix together cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed with electric mixer about 3 minutes or until well blended and fluffy. Crumble 1/3 of the streusel topping across the bottom on the prepared pan. Spoon 1/3 of the batter over the streusel spreading evenly with a rubber spatula. Repeat layers twice more, ending with batter. Bake in a preheated 350 oven 45 minutes. Insert toothpick in center if comes out clean done. Cool in pan 15 minutes; remove from pan and invert onto a wire rack. Cool completely and dust with powdered sugar.

Number Of Servings:
Number Of Servings:
15

 

 

 

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