Pumpkin Coffee Cake

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We made this delicious pumpkin coffee cake last week. Originally we planned to enjoy it for breakfast, but when we heard that some friends were passing through the area, we decided to save it for a mid-morning snack!

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Assemble ingredients. For the batter, you will need a pound cake mix, baking soda, pumpkin pie spice, pumpkin, water and two eggs.

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Combine dry ingredients in a large bowl.

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Add eggs, pumpkin and water…Image

… and mix together.

For the topping, you will need walnuts (or pecans), brown sugar, flour, and butter. Image

In a small bowl, combine ingredients.

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Pour half the batter into a greased 9-inch square baking pan. Add half the walnut topping. Repeat layers.

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Bake at 350 degrees for 35-40 minutes. Let cool slightly before cutting.

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Delicious served with coffee or milk.

Here is the full recipe:

Pumpkin Coffee Cake                                                     

1 package (16 ounces) pound cake mix

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

¾ cup canned pumpkin

6 Tablespoons water

2 eggs

Topping:

½ cup chopped walnuts

½ cup packed brown sugar

¼ cup all purpose flour

1 Tablespoon butter, melted

In a large bowl, combine first six ingredients; beat on low speed for 30 seconds. Beat on medium speed for two minutes. Pour half of the pumpkin mixture into a greased 9 inch 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 toothpick inserted near center comes out clean. Cool on a wire rack. Yield: 9 servings.

Hope you enjoy this yummy autumn recipe!

                                 Thank you for visiting A Homespun Country Life!

~ Kerstin and Elisabeth

Check back soon for a post featuring snapshots of autumn in our little corner of Wisconsin.

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