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Sunday, October 9, 2016

Pumpkin Bundt/Coffee Cake

Two people I know made bundt cakes recently, a pumpkin one and a banana one and posted pictures on facebook, so I decided I needed to make one too, but wanted more than just a plain bundt cake.  I came up with a marriage of a bundt cake and a coffee cake crumble to add some spark to it.  Add a dollop of whipped cream and it's perfect for dessert, or just grab a slice for a quick morning breakfast with coffee.  Here's what I did:

Preheat oven to 350 degrees. 

Spray the inside of a bundt pan with cooking spray pretty liberally, or grease and flour it.  Set aside.

Cake batter:
In a large bowl combine:
2-1/2 cups sugar
1 cup oil (canola or vegetable)
3 eggs
3 cups all purpose flour
2 teaspoons baking soda
1/2 tsp salt
2-1/2 tsp pumpkin pie spice
1 can (15 ounce) sold pack pumpkin
confectioner's sugar (powdered sugar) for dusting the top

combine each ingredient as you add it-then use an electric mixer and blend well.  pour the batter into the greased Bundt pan..Make the crumble below and sprinkle evenly over the top..Bake 1 hour at 350 degrees.  Cool on wire rack 10 minutes, then invert onto a serving plate and dust with the powdered sugar.  Cool completely before covering.

Crumble: Combine:
1/2 cup chopped pecans or walnuts
1/2 cup packed brown sugar
1/4 cup all purpose flour
3 teaspoons butter, melted.

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