LIBBY'S PUMPKIN COFFEE CAKE RECIPES

Name: Pumpkin Coffee Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 coffeecake, 12 serving(s)
Ingredients: 1/2 cup butter; 3 eggs; 3/4 cup sugar; 1 teaspoon vanilla; 1 cup sour cream; 2 cups flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 (15 ounce) can pumpkin; 3/4 cup sugar; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 eggs; 1/2 cup evaporated milk; 1/3 cup butter; 1 cup sugar; 2 teaspoons ground cinnamon; 1 cup pecans (or walnuts)

PUMPKIN COFFEE CAKE RECIPE - FOOD.COM

Pumpkin Coffee Cake Recipe - Food.com image

Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 1 coffeecake, 12 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 (15 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup evaporated milk
1/3 cup butter
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans (or walnuts)

Steps:

Grease or spray the bottom of a 9x13 pan.
Mix together first 8 ingredients.
Pour 1/2 of the mixture in the 9x13 pan.
Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
Pour all of the pumpkin mixture over the batter in the 9x13 pan.
Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
Bake in a 325 degree over for 50-60 minutes.
Let cool completely.
Enjoy.

Nutrition Facts : Calories 506.1, FatContent 26.1, SaturatedFatContent 12.1, CholesterolContent 124.4, SodiumContent 402, CarbohydrateContent 63.6, FiberContent 2, SugarContent 43.3, ProteinContent 7.2

PUMPKIN STREUSEL BUNDT CAKE RECIPE - FOOD.COM

Pumpkin Streusel Bundt Cake Recipe - Food.com image

This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons butter
3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 cup butter or 1 cup margarine
4 large eggs
1 cup pumpkin puree
1 (8 ounce) container sour cream
2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar, mixed with
2 -3 tablespoons orange juice or 2 -3 tablespoons milk

Steps:

Preheat oven to 350 degrees F.
Grease and flour a 12 cup bundt pan.
Streusel: Combine brown sugar, spices in a small bowl.
Cut in butter until crumbly.
Set aside.
Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
In a large bowl beat butter and sugar until fluffy.
Add and beat in eggs one at a time.
Add pumpkin, sour cream and vanilla.
Beat well.
Beat in flour mixture.
Spoon half of the batter into the pan.
Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
Top with remaining batter, making sure batter does touch the sides of the pan.
Bake for 55-60 minutes.
Cool in the pan for 30 minutes.
Turn out onto wire racks in order to cool completely.
Turn out on serving plate.
Drizzle with glaze.

Nutrition Facts : Calories 410.6, FatContent 16.4, SaturatedFatContent 9.7, CholesterolContent 86, SodiumContent 441, CarbohydrateContent 62.7, FiberContent 1, SugarContent 43.6, ProteinContent 4.5

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