THE FROST IS ON THE PUMPKIN COFFEE CAKE
Steps:
- Preheat oven to 325 degrees. Butter a 9 x 13 glass baking pan. In a large mixing bowl, start mixing your cake batter. Combine the 1/2 cup of oil, 3 eggs, 3/4 cup sugar, maple extract, sour cream and milk. Mix until smooth. In a medium bowl, combine the flour, baking powder, baking soda and salt so all ingredients are well incorporated. Add the dry mixture to the wet mixture and stir until well combined and smooth. Pour half of this cake batter into the bottom of the baking pan, and using a rubber spatula, smooth it so it makes an even layer. Set the other half of the cake batter aside while you prepare the filling. In another medium sized mixing bowl, combine all of the pumpkin filling ingredients, stirring until smooth and well combined (I used a wire whisk for this.). Carefully place the filling over the first layer of cake in the pan, using a rubber spatula to even it out, all the way to the edges. Take care not to get the cake batter mixed in with the filling. Pour the rest of the batter over the filling, as evenly as possible, covering the filling completely. Again, use a rubber spatula to smooth it and try not to get the batter and filling mixed together. Cover the filling completely. Mix the brown sugar topping ingredients in a small bowl until crumbly. Sprinkle the topping over the cake in an even layer. Sprinkle a little nutmeg lightly over all (about 1/4 teaspoon.) Place cake in preheated oven and bake for 50 to 60 minutes or until golden brown and a wooden skewer comes clean when inserted into center of cake. Take care not to over-bake. Place cake on a wire rack to cool completely before slicing, plating and sprinkling with powdered sugar.
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