Pumpkin Maple Coffee Cake

Pumpkin Maple Coffee Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • COFFEE CAKE

  • Crisco® Original No-Stick Cooking Spray

  • cups Pillsbury BEST® All Purpose Flour

  • ¾

    cup firmly packed brown sugar

  • 2

    teaspoons baking powder

  • teaspoon salt

  • ¼

    teaspoon baking soda

  • cup buttermilk*

  • ½

    cup canned pumpkin

  • ½

    teaspoon maple flavor

  • cup Crisco® Pure Vegetable Oil

  • 2

    large eggs, beaten

  • TOPPING

  • ½

    cup sugar

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon maple flavor

Directions

HEAT oven to 350°F. Coat bottom only of 9-inch square pan with no-stick cooking spray. For Coffee Cake: COMBINE flour, brown sugar, baking powder, salt baking soda, buttermilk, pumpkin, maple flavor, oil and eggs in large bowl until evenly moistened. For Topping: STIR together sugar and cinnamon in small bowl. Add maple flavor. Stir with fork until blended. SPREAD half of batter in prepared pan. Sprinkle with half of topping. Spoon remaining batter over top. Spread evenly. Sprinkle with remaining topping. BAKE 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm. TIP *To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 2/3 cup.


Nutrition

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