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