Time to start Pumpkin?
I have a work pot luck tomorrow so I decided to make something up, or combine like 3 different recipes. LOL! Pumpkin Cake with Chocolate Ganache Ingredients 3/4 cup butter, softened ...
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Pumpkin Cream Cheese Coffee Cake
Ingredients:
•2 cups sugar
•2 eggs
•1-1/4 cups canned pumpkin
•1/4 cup vegetable oil
•1/2 teaspoon vanilla extract
•2-1/4 cups all-purpose flour
•1 teaspoon ground Cinnamon
•1 teaspoon pumpkin pie spice
•1 teaspoon baking soda
•1 teaspoon baking powder
•1/2 teaspoon salt
•3/4 cup chopped nuts
Filling:
•1 package (8 ounces) cream cheese, softened
•1 egg
•1 tablespoon sugar
Topping:
•3/4 cup flour
•6 tablespoons butter
•1/4 cup packed brown sugar
•1/4 teaspoon ground Cinnamon
•3/4 cup chopped nuts
Glaze:
•1 cup powdered sugar
•2 tablespoons water (add more water if desired)
•1/2 teaspoon clear vanilla extract
Directions:
In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda, baking powder, salt and nuts; add to egg mixture and mix well. Pour ½ the batter into a greased 13-in. x 9-in. baking dish. In a small bowl, beat cream cheese, egg and sugar until smooth, pour over batter and cover with remaining batter. Combine topping ingredients; (cut firm butter into flour) sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. After cake has cooled, put glaze in plastic baggie, cut corner of baggie and drizzle over the cake. Yield: 12-15 servings.
Ingredients:
•2 cups sugar
•2 eggs
•1-1/4 cups canned pumpkin
•1/4 cup vegetable oil
•1/2 teaspoon vanilla extract
•2-1/4 cups all-purpose flour
•1 teaspoon ground Cinnamon
•1 teaspoon pumpkin pie spice
•1 teaspoon baking soda
•1 teaspoon baking powder
•1/2 teaspoon salt
•3/4 cup chopped nuts
Filling:
•1 package (8 ounces) cream cheese, softened
•1 egg
•1 tablespoon sugar
Topping:
•3/4 cup flour
•6 tablespoons butter
•1/4 cup packed brown sugar
•1/4 teaspoon ground Cinnamon
•3/4 cup chopped nuts
Glaze:
•1 cup powdered sugar
•2 tablespoons water (add more water if desired)
•1/2 teaspoon clear vanilla extract
Directions:
In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda, baking powder, salt and nuts; add to egg mixture and mix well. Pour ½ the batter into a greased 13-in. x 9-in. baking dish. In a small bowl, beat cream cheese, egg and sugar until smooth, pour over batter and cover with remaining batter. Combine topping ingredients; (cut firm butter into flour) sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. After cake has cooled, put glaze in plastic baggie, cut corner of baggie and drizzle over the cake. Yield: 12-15 servings.
