Hello friends– Can I throw in just one more pumpkin recipe?? After all, in a couple weeks pumpkin will be fairly obsolete– and we’ll all be browsing sugar cookies and spiced wassail recipes. This coffee cake is moist and a little spicy. If you have Thanksgiving guests for the weekend, this would be a lovely Friday morning brunch treat. Or if you don’t have guests–it’s OK to make one all for yourself!
PUMPKIN PECAN MAPLE COFFEE CAKE
1 1/2 cup flour
3/4 cup brown sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice* (or cinnamon)
2/3 cup buttermilk**
1/2 cup canned pumpkin puree
1/3 cup canola oil
3 tab. maple syrup
1/4 cup brown sugar
1/4 cup white sugar
1 tsp. pumpkin pie spice (or cinnamon)
4 tab. butter (1/2 stick)
1 cup chopped pecans
Mix up the flour, brown sugar, baking powder, salt and spice in a bowl. The stir in the buttermilk, pumpkin, canola oil, maple syrup and eggs just til they’re all blended. Spoon the batter into a 9″ square pan of a springform pan sprayed with cooking spray.
For the topping, mix the sugars and spice. Cut in the butter with a pastry blender or 2 forks until it looks all crumbly. Stir in the pecans and sprinkle half of the mixture gently over the coffee cake. Bake it at 350 degrees for 15 minutes and then carefully put the rest of the topping on the cake and bake for about 20 minutes more until the cake is firm to the touch and nicely browned.
Delicious warm from the oven and need I add it would be lovely to pile on some whipped cream if you are serving it for dessert. Hope you like it!
*I get yummy pumpkin pie spice at Trader Joe’s at a great price. But they only have it in November! So I got 5 bottles to see me through all year.
** If you don’t have buttermilk (and I don’t) just pour a couple tablespoons of cider vinegar into your regular milk and let it sit a couple minutes. It will work just fine.