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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Streusel Coffee Cake Recipe

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This recipe for Pumpkin Streusel Coffee Cake is from The Delaware County Senior Citizens Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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