Pumpkin Maple Coffee Cake

Pumpkin Maple Coffee Cake

Chris is a big fan of pumpkin.  And every year, I bake a pumpkin pie around the fall time.  This year, I thought I change things up and bake him a coffee cake instead.  He loved it so much; he’s not willing to share it.  If you’re a big pumpkin fan, this is a good recipe to try.

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Ingredients:

  • 1 1/2 cup of all-purpose flour
  • 3/4 cup of brown sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 2/3 cup of buttermilk
  • 1/2 cup of canned pumpkin
  • 1/3 cup of canola oil
  • 2 teaspoons of maple syrup
  • 2 eggs, beaten

Topping:

  • 1/4 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/4 cup of pecans, chopped (optional)

Preparation:

Preheat the oven to 350 degrees F.  Grease a 9-inch square baking pan.

In a large bowl combine flour, sugar, baking powder, salt, baking soda, buttermilk, canned pumpkin, canola oil, maple syrup and eggs.  Mix until dry ingredients are just moistened.

For the topping.  In a small bowl combine brown sugar, granulated sugar, ground cinnamon, cold butter and pecans.  Mix well with a fork.

Pour half of the batter in the greased baking pan.  Sprinkle with half of the topping.  Spoon the remaining batter over the top, using a spatula to spread evenly.  Sprinkle the remaining topping evenly.

Bake for 30-35 minutes or until the cake tester/toothpick inserted into the center comes out clean.  Transfer pan to cooling rack for 15-20 minutes before serving.

Adapted from Pillsbury

 

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47 thoughts on “Pumpkin Maple Coffee Cake

    • I have to say that most coffee cakes I’ve come across don’t actually have coffee in it. I’m assuming the name “coffee” cake is actually for eating it with coffee. In which, I did and it was tasty! Not sure if you can see my mug in the background but that’s what I did. I had my coffee and had “coffee” cake too. Anyhoo… thanks! 🙂

      • Ah! That explains it. Here, in the UK, we have coffee cake – that has coffee within ingredients! Hah, how funny!

      • 😀 You’re not the only one confused by this. I have read about people questioning “why is it called coffee cake when you don’t have coffee in it?” In any case, I do have another coffee cake recipe I will post that I actually added coffee in it. I was going to add coffee in this one but I didn’t want it to overpower the pumpkin and maple. Those two are the star ingredients of this recipe. 🙂

    • You are too funny! 🙂 I didn’t realize it’s hard to get canned pumpkins in France. 😦 awwww…. not even during the fall? That’s a bummer. I love pumpkins in baked goods. Funny how I never cared for them until I met my husband. It really does grow on ya.

  1. Hi Anne, thanks for popping by my blog. I bought a pumpkin today, some has already been turned into Roasted Pumpkin Soup, but there is enough left to try this recipe too, it looks delicious, Tina

    • Hi Tina, thanks for stopping by. And thanks for the lovely comment. I love roasted pumpkin soup. I hope you’ll blog about it soon. Would love to see the recipe. If you do give the coffee cake a try, please let me know how it turns out. -Anne

  2. Hi Anne, This is from tempinnkeeper.com and Margot. I do like this recipe and I can’t wait to make it. It’s a perfect one for inn keepers so you might find a way to email this recipe to them–maybe through PAII. Anyway, I want to share with you two of some of my past B&B guests favorite recipes for this time of the year which are now listed on my blog: the Gingerbread Pudding Cake and the Panettone Bread Pudding with Amaretto Sauce. I think that both you and Chris would enjoy these in particular for the holidays. Thanks for checking out my blog, Anne. Best, Margot

  3. Pingback: Pumpkin Maple Coffee Cake - Lovin' From The Oven

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