Fridays Foods

Pumpkin Coffee Cake


For the Streusel:
    • 1/2 cup all-purpose flour
    • 1/4 cup packed brown sugar
    • 1 1/2 teaspoons ground cinnamon
    • 3 tablespoons butter or margarine
For the Coffee Cake:
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup (2 sticks) butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 cup pumpkin puree
    • 1 teaspoon vanilla extract
For the Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons of heavy cream or whole milk


    1. Preheat oven to 350F
    2. Grease and flour, or line an 8×8-inch square baking dish.
Start by making the struesel:
    1. Combine flour, brown sugar and cinnamon in medium bowl.
    2. Cut in butter with pastry blender or two knives until mixture is crumbly, set aside.
For the Cake
    1. Combine the flour, baking powder, cinnamon, baking soda and salt in small bowl.
    2. Beat butter and sugar in large mixer bowl until creamy.
    3. Add eggs one at a time, beating well after each addition.
    4. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture. Spoon half of batter into the prepared baking dish.
    5. Sprinkle 3/4 cup Streusel Topping over batter.
    6. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping. Bake the coffee cake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Make the Glaze
  1. Whisk the powdered sugar along with the heavy cream/milk together until smooth.
  2. You may need to add more powdered sugar if you think its to thin or more milk if too thick
  3. Drizzle over cake
  4. ENJOY!


Well,   that’s all the news from the south,
Happy” farming” to all the farm girl sisters out there.
See you next time down on the farm.

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