Tuesday, November 3, 2009

Recipe of the Month

Pumpkin Coffee Cake

I made this recipe one morning for revival and everyone seemed to enjoy it. It is another Taste of Home recipe, so you know it has to be good! :0) Enjoy!

Makes 9 Servings

Prep: 15 min. Bake: 35 min. + cooling

1 package (16 ounces) pound cake mix
3/4 cup canned pumpkin
6 tablespoons water
2 eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons butter, melted

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9-in. square baking pan.
In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full).
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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