Saturday, October 17, 2009

Pumpkin-Pecan Coffee Cake

I invited a friend over for breakfast, then another and another. Until we had more people than chairs. :) That’s the way to start a Saturday morning, if you ask me.

IMG_0479

I doubled the following recipe and baked it in my favorite Bundt pan.

Yield

8 servings (serving size: 1 wedge)

Ingredients

  • 1 teaspoon butter or stick margarine
  • 1/4 cup regular oats
  • 3 tablespoons brown sugar
  • 3 tablespoons chopped pecans
  • 3 tablespoons butter or stick margarine, softened
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin-pie spice
  • 1/2 teaspoon baking soda
  • 1/2 cup canned pumpkin
  • 1/2 cup low-fat buttermilk

Preparation

Preheat oven to 350°.

Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of pan, and set aside.

Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 4 minutes). Add the egg, and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda. Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.

Spoon batter evenly over oat mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.

From MyRecipes

5 comments:

Andrew and Liz Orton said...

ooohhhhhhhhh THAT looks good!!! I know what breakfast I'm going to have this week!

Joanne said...

It is very good; another pumpkin keeper!

Jocelyn Robertson said...

p.s. Thanks to Janet for her helpful cooking advice via twitter.

Grammyzanne said...

That looks wonderful. Maybe I'll take that into work on the 31st. (I work too early to do that this Saturday.) I've been craving pumpkin lately - especially since I read about the pumpkin pancakes. Guess it's time to make pumpkin soup - even though our weather is still a bit warm for soups.

Andrew and Liz Orton said...

just as a note, this was very good but i felt it needed at least double the toppings.

Well, we didn't quite make it as the Robertson Family Singers: let's see how we do with cooking...