Pumpkin Maple Coffee Cake Recipe
Ingredients
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Brown sugar | 3⁄4 Cup (12 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Baking soda | 1⁄4 Teaspoon | |
| Buttermilk | 2⁄3 Cup (10.67 tbs) | |
| Canned pumpkin | 1⁄2 Cup (8 tbs) | |
| Vegetable oil | 1⁄3 Cup (5.33 tbs) | |
| Eggs | 2 | |
| Granulated sugar | 1⁄2 Cup (8 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Imitation maple flavour | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 319 Calories from Fat 96
% Daily Value*
Total Fat 11 g16.7%
Saturated Fat 1.6 g8.2%
Trans Fat 0 g
Cholesterol 52.9 mg17.6%
Sodium 281.3 mg11.7%
Total Carbohydrates 52 g17.4%
Dietary Fiber 1.4 g5.6%
Sugars 31.9 g
Protein 5 g9.9%
Vitamin A 48.9% Vitamin C 1.1%
Calcium 11.3% Iron 9.6%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven to 350°F; spray the bottom of a 9" springform pan cooking spray
MAKING
2. In a large bowl, mix together all the coffee cake ingredients until all the dry ingredients are moist
3. In a small bowl, mxi together the granulated sugar adn cinnamon, add a teaspoon of the maple flavour and mix them all together with a fork
4. Spread half the coffee cake batter in the pan, sprinkle half the topping, spread the remaining batter and sprinkle rest of the topping
5. Bake for half an hour or more till it passes the cake test
SERVING
6. Serve warm
Chef
