Pumpkin Pie Coffee Cake
Description
Fuel up on the Thanksgiving weekend mornings with a two-layer pumpkin coffee cake for all the festive activities and shopping days.
Ingredients
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3 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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1 cup white sugar
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1 cup brown sugar
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1 cup butter, melted
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2 eggs
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1 teaspoon vanilla extract
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1 cup white sugar
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1 cup butter, melted
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1 (16 ounce) can pumpkin puree (such as Libby's®)
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1 cup all-purpose flour
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2 eggs
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1 tablespoon ground cinnamon
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1 tablespoon pumpkin pie spice
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2 teaspoons ground nutmeg
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1 teaspoon baking powder
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1 teaspoon salt
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1 tablespoon white sugar, or to taste
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1 teaspoon ground cinnamon, or to taste
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
2
Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
3
Bake in the preheated oven until slightly done, 5 minutes.
4
Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
5
Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
6
Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.