PUMPKIN PIE COFFEE CAKE
Good for pre-Black Friday shopping or for Thanksgiving morning breakfast.
Provided by lynn13
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
- Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven until slightly done, 5 minutes.
- Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
- Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 61.5 g, Cholesterol 107.5 mg, Fat 24.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 15.1 g, Sodium 634.5 mg, Sugar 36.6 g
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN COFFEE CAKE
Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious
Provided by carol murray
Categories Breads
Time 1h20m
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.
PUMPKIN PIE COFFEE BUNDT CAKE
This is just as it sounds. It's a beautiful bundt that tastes like delicious pumpkin pie with cinnamon graham cracker streusel ro add a little crunch and depth of texture and flavor. Enjoy this unique crowd pleaser.
Provided by Maanita S.
Categories Dessert
Time 1h50m
Yield 1 Bundt, 20 serving(s)
Number Of Ingredients 19
Steps:
- You will need a bundt pan that holds at least 10 cups. My leaf design pan holds only 9 cups, so I made two single serving cakes for myself. "Quality control". :).
- Preheat your oven to 350°F. Also, it is best to start with room temperature ingredients whenever possible.
- Spray your bundt pan with a good baking spray and use a pastry brush to ensure it is thoroughly coated.
- Whisk together the dry ingredient for the batter in a large bowl.
- In a medium bowl, whisk together the wet ingredients.
- In another medium bowl or food processor, mix the dry ingredients for the streusel. Then, cut the cold butter through the mix with a pastry blender or process it with the food processor until it is crumbly. The remaining butter chunks should be no larger than pea size.
- Add the wet batter ingredients to the dry batter ingredients and mix until combined.
- Start by adding either streusel or batter into your pan. Alternate the two making sure that each layer of streusel is completely covered by at least an inch of batter. Use a spatula to spread it all the way to the edges of the pan. Then, tap your pan on your countertop padded with a folded kitchen towel several times to remove air bubbles.
- I like to make a few layers, but you are welcome to make only a couple. It is best to save a layer of streusel for the last layer, as this will make a lovely, crunchy layer of deliciousness on the bottom of your cake once it's inverted.
- Bake your bundt for at least 80 minutes or until it passes the "toothpick test". Invert and cool on a wire rack. Keep in mind that it will not fully set until it is thoroughly cooled. I started with the streusel sp I turned out the cake immediately to avoid the sugar sticking to my pan and ruining the design of the cake. You can wait, but no longer than maybe 10 minutes so it comes out clean and doesn't get soggy.
Nutrition Facts : Calories 340.4, Fat 15.5, SaturatedFat 9.2, Cholesterol 74.2, Sodium 325.1, Carbohydrate 47.3, Fiber 1, Sugar 28.5, Protein 4.2
PUMPKIN COFFEE BREAK CAKE
Make and share this Pumpkin Coffee Break Cake recipe from Food.com.
Provided by muffin-maker
Categories Breakfast
Time 50m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F. Generously coat a 10 inch nonstick fluted tube pan with nonstick cooking spray, set aside. In a medium bowl, combine flour, baking powder, pumpkin pie spice, orange peel, and 1/2 tsp salt, set aside. In a small bowl combine the water and pumpkin.
- In a large bowl combine the 1 cup sugar, the oil, and the vanilla. Beat with an electric mixer on medium-high speed until well mixed. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and pumpkin mixture to beaten mixture, beating on low speed after each addition just until combined.
- Sprinkle pecans in the bottom of the prepared pan. Carefully pour batter evenly over pecans. Bake 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in the pan on a wire rack 20 minutes. Invert pan and cake together. Remove pan. Cook cake on wire rack at least 2 hours.
- Meanwhile, for glaze, in a small saucepan combine orange uice, the 2 tbsp sugar, and the cornstarch, stir until cornstarch is completely dissolved. Cook and stir over medium-high heat until boiling; cook and stir 1 minute more. Remove from heat. Stir in the 1/2 tsp vanilla. Cool completely.
- Just before serving, drizzle cooled glaze evenly over cooled cake. If desired, garnish with orange slices.
- ** Sugar substitutes not recommended for this recipe.
Nutrition Facts : Calories 192.5, Fat 7.3, SaturatedFat 0.6, Sodium 98.8, Carbohydrate 29.2, Fiber 1.3, Sugar 15.5, Protein 3.2
PUMPKIN SPICE COFFEE CAKE
This is the best coffee cake I've ever had. The pumpkin spice gives it the perfect flavor, especially in the fall and winter seasons. Goes perfect with your morning cup of coffee. Top with icing or powdered sugar.
Provided by MrsRocha1
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
- Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
- Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
- Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
- Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
- Remove from the oven and let cool for 10 minutes before transferring to a plate.
Nutrition Facts : Calories 394 calories, Carbohydrate 57.1 g, Cholesterol 79.9 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 256.2 mg, Sugar 34.2 g
PUMPKIN STREUSEL BUNDT® CAKE
A delicious pumpkin Bundt® cake with a sweet and salty streusel that is great for dessert or even for breakfast.
Provided by Yoly
Categories Pumpkin Cake
Time 1h30m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
- Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
- Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
- Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.
Nutrition Facts : Calories 462.6 calories, Carbohydrate 56.4 g, Cholesterol 61.8 mg, Fat 25.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 370.9 mg, Sugar 36.3 g
More about "pumpkin pie coffee bundt cake recipes"
PUMPKIN BUNDT CAKE WITH COFFEE GLAZE - ALL WAYS DELICIOUS
From allwaysdelicious.com
4.8/5 (10)Total Time 2 hrs 10 minsCategory Dessert RecipesCalories 470 per serving
EASY PUMPKIN BUNDT CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
10+ PUMPKIN BUNDT CAKE RECIPES TO COZY UP WITH THIS FALL
From allrecipes.com
PUMPKIN STREUSEL BUNDT CAKE RECIPE - SAVVY SAVING COUPLE
From savvysavingcouple.net
PUMPKIN ESPRESSO BUNDT CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (111)Total Time 1 hr 30 minsServings 20Calories 220 per serving
- Preheat the oven to 350°F., To make the cake: Beat together the pumpkin, eggs, oil, sugars, and vanilla extract in a large mixing bowl until well blended., Stir in the flour, baking powder, baking soda, spices, and salt until smooth and uniform in appearance.
- Set aside., To make the filling: Whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl.
PUMPKIN TOFFEE BUNDT CAKE - SAVVY MAMA LIFESTYLE
From savvymamalifestyle.com
Cuisine DessertsTotal Time 1 hr 25 minsServings 12Calories 505 per serving
PUMPKIN COFFEE CAKE BUNDT : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BROWN SUGAR PUMPKIN PECAN BUNDT CAKE RECIPE - DINNER, THEN …
From dinnerthendessert.com
PUMPKIN SPICE BUNDT CAKE - CHEF LINDSEY FARR
From cheflindseyfarr.com
PUMPKIN COFFEE CAKE WITH YELLOW CAKE MIX RECIPES
From stevehacks.com
PUMPKIN COFFEE CAKE RECIPE - MSN.COM
From msn.com
COFFEE CAKE FRIDAY: PUMPKIN SPICE BUNDT CAKE - ART OF GLUTEN …
From artofglutenfreebaking.com
PUMPKIN SPICE COFFEE BUNDT CAKE WITH COLD BREW FROSTING (GF)
From fedandfit.com
BEST PUMPKIN BUNDT CAKE | THE DOMESTIC REBEL
From thedomesticrebel.com
PUMPKIN CAKE RECIPES | LIBBY'S® - VERY BEST BAKING
From verybestbaking.com
PUMPKIN BUNDT CAKE | PUMPKIN BUNDT CAKE, BUNDT CAKES RECIPES, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love