Pumpkin Maple Coffee Cake

By Texaschef11

Ingredients

• Coffee Cake
• 1 1/2 cups All Purpose Flour
• 3/4 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup buttermilk
• 1/2 cup canned pumpkin
• 1/3 cup oil
• 1/2 teaspoon maple flavor
• 2 eggs, beaten
• Topping
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon maple flavor

Preparation

Step 1

* 1Heat oven to 350°F. Spray bottom only of 9-inch square pan with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and all remaining coffee cake ingredients; mix just until dry ingredients are moistened.
* 2In small bowl, combine 1/2 cup sugar and cinnamon; mix well. Add 1 teaspoon maple flavor; mix well with fork.
* 3Spread half of batter in sprayed pan. Sprinkle with half of topping. Spoon remaining batter over top; spread evenly. Sprinkle with remaining topping.
* 4Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.

Use the remaining canned pumpkin in another coffee cake or in quick breads, bars or cookies. Transfer the pumpkin to a non-metal container, cover and refrigerate it for up to five days. For longer storage, freeze it, labeled, in an airtight plastic container.
Prepare and bake this coffee cake in advance and freeze it for up to three weeks. Bake the cake in a foil baking pan, or line a glass or metal baking pan with foil so the cake can easily be removed for freezing.
Add 1/2 cup chopped walnuts or pecans to the topping before sprinkling it on the coffee cake. Make holiday butter pats for breads and coffee cakes. Cut 1/4" slices of butter and use canapé cutters to cut shapes out of each slice. Refrigerate until serving time.