Pumpkin Coffee Cake

When it comes to eating sweets, I have a problem with moderation.  Alcohol? No problem, I can stop at one drink. Broccoli? A handful and I'm totally satisfied. But desserts? Oh man, I have serious issues.

I made this coffee cake as a gift. I'd been thinking about tweaking my moms crumb coffee cake into a pumpkin coffee cake for awhile and then a few blogs I read posted their own versions, so cravings won out and I headed to the kitchen.

I had to taste a piece, right? Since it was a gift. So I ate a large slice for dessert.

It was too dark to photograph it the evening I made it, so the next day I cut a slice for pictures. Even poured some coffee as a prop. Well, what am I supposed to do now that it's got all my photo germs on it?

That's right, I ate another slice.

Then I packaged it up on a plate to give away. And I kept a slice for my daughter. And a few other slices wouldn't fit on the plate. So I tucked them away in a Tupperware.

Guess what I had for lunch?

Um, it wasn't broccoli.

Someone, please stop me. I really do need a 12-step program. If you know of one, let me know.

I'll bring the coffee cake.

Pumpkin Coffee Cake
Recipe adapted from my Mom’s recipe

Ingredients:

2 ¼ cups flour, divided

¾ cup sugar

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon pumpkin pie spice

1 cup pure pumpkin puree

¼ cup vegetable oil

1 teaspoon vanilla

½ cup milk

¼ cup unsalted butter

1 cup brown sugar

1 tablespoon cinnamon

Pinch salt

Directions:

1.       Preheat oven to 375°. Line a 9x9” pan with foil and spray with cooking spray.

2.       Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.

3.       In a small bowl, mix remaining ¼ cup flour, brown sugar, cinnamon, and salt. Melt the butter over low heat in a small pan. Stir continually about 2 minutes until butter browns. Pour over brown sugar mixture and stir with a fork to combine. Spread on top of pumpkin cake layer.

4.       Bake 25-35 minutes until a toothpick inserted 2” from the side of the pan comes out clean. Cool until you can’t stand it anymore, then cut into squares and serve.

Yield: 16 servings (yeah, right)

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters' Stuff), Pumpkin blog hop (Deelicious Sweets)