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Saturday, November 17, 2012

Pumpkin Streusel Coffee Cake



My granddaughters came over to spend the day with me today. 
We love to 'play' in the kitchen, so we did a little baking. 
Pumpkin Streusel Coffee Cake was the recipe picked for today.
Trust me...this moist, delicious cake tastes as great as it looks!


Pumpkin Streusel Coffee Cake
found in Gooseberry Patch
101 Breakfast & Brunch Recipes cookbook

18 1/2 oz pkg yellow cake mix
1 cup canned pumpkin
3 eggs, beaten
3 T oil
1/3 cup water
1 tsp pumpkin pie spice
1 1/3 cup brown sugar, packed and divided
 2 t cinnamon, divided
1 cup all-purpose flour
1/2 cup butter, softened

In a bowl, combine dry cake mix, pumpkin, eggs, oil, water and pie spice. 
Pour half the batter into a greased 13" x 9" baking pan; set aside remaining batter.
Mix together 1/3 cup brown sugar and 3/4 tsp cinnamon; sprinkle over batter in pan. 

Carefully spread remaining batter over cinnamon mixture. 

Combine flour with remaining brown sugar, 
remaining cinnamon and butter; mix well. 
Spread evenly over top.

Bake at 325* for 30 - 40 minutes, until a knife tip inserted in the center tests clean.
Serves 10 to 12


Moist and delicious...

with the perfect touch of pumpkin, 
cinnamon and brown sugar flavor!





Is this too much for your family? 
Cut out what you need now and place the rest in the freezer.
When cake has cooled, cut each piece and place on a cookie sheet an inch or two apart. Freeze the cake until it's just frozen..about one hour.
Place cake in a freezer container or freezer bags and put back in freezer.
When ready to eat...fold a paper towel in quarters. Place paper towel on a small plate. Place piece of cake on the paper towel, cover with plastic wrap and place in the fridge. In the morning, pop it in the microwave for a few seconds...approx 10 - 15....and there you go...hot coffee cake!














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