PUMPKIN COFFEE CAKE RECIPE - FOOD.COM
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
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
HALLOWEEN PUMPKIN CAKE RECIPE | BBC GOOD FOOD
Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween
Provided by Good Food team
Categories Afternoon tea, Snack, Supper, Treat
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield Cuts into 15 generous portions
Number Of Ingredients 15
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
- To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
- If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.
Nutrition Facts : Calories 408 calories, FatContent 21 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 37 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 1.33 milligram of sodium
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From bettycrocker.com
Reviews 4
Total Time 1 hours 20 minutes
Calories 260 per serving
- Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.
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From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Category Desserts
Calories 351 calories per serving
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
PUMPKIN COFFEE CAKE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 506.1 per serving
- Enjoy.
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