Its national dessert month and it is officially fall. I love to cook year round but this is baking season my friends. Give this delicious, fall treat a try and as always….feel free to send me any family recipes that you would like to see me cook in future newsletters! [email protected]

INGREDIENTS

Coffee Cake:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup pure pumpkin puree
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup milk

Toppings:

  • 1/4 cup unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/4 cup crush pecans
  • Pinch salt

INSTRUCTIONS

  • Preheat oven to 350°. Grease a 9×9” pan with cooking oil.
  • Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.
  • In a small bowl, mix melted butter with 1/4 cup flour, brown sugar, cinnamon, pecans, and salt. Stir with a fork to combine. Spread on top of pumpkin cake layer.
  • Bake 30-40 minutes until you can stick a toothpick in it and it comes out clean!
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