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Pumpkin Coffee Cake

 
One serving costs about $0.42

$0.42 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

20 vegetarian,lacto ovo vegetarian morning meal,dessert,brunch,breakfast
spoonacular Score:28%

Spoonacular Score: 28%

 

If you have approximately 45 minutes to spend in the kitchen, Pumpkin Coffee Cake might be a spectacular lacto ovo vegetarian recipe to try. For 42 cents per serving, you get a breakfast that serves 20. One serving contains 205 calories, 2g of protein, and 12g of fat. 1 person has made this recipe and would make it again. If you have egg, cinnamon, vanilla, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a not so excellent spoonacular score of 18%. Similar recipes include Pumpkin Coffee Cake, Pumpkin Coffee Cake, and The Best Pumpkin Coffee Cake.

Coffee Cake works really well with Cream Sherry, Port, and Port Wine. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
2 tsps
2 tsps baking soda
baking soda
0.5 C
0.5 C brown sugar
brown sugar
0.5 C
0.5 C brown sugar
brown sugar
0.33 c
0.33 c butter that is cut up
butter that is cut up
0.5 c
0.5 c butter
butter
2 tsps
2 tsps cinnamon
cinnamon
1
1  egg
egg
2
2  eggs
eggs
1 C
1 C flour
flour
0.06 tsps
0.06 tsps ginger
ginger
0.25 tsps
0.25 tsps nutmeg
nutmeg
0.5 c
0.5 c pecans
pecans
1 cup
1 cup pumpkin puree
pumpkin puree
1 c
1 c sour cream
sour cream
1 cup
1 cup sugar
sugar
2 tsps
2 tsps vanilla
vanilla
1 tsp baking powder
1 tsp
baking powder
2 tsps baking soda
2 tsps
baking soda
0.5 C brown sugar
0.5 C
brown sugar
0.5 C brown sugar
0.5 C
brown sugar
0.33 c butter that is cut up
0.33 c
butter that is cut up
0.5 c butter
0.5 c
butter
2 tsps cinnamon
2 tsps
cinnamon
1  egg
1
egg
2  eggs
2
eggs
1 C flour
1 C
flour
0.06 tsps ginger
0.06 tsps
ginger
0.25 tsps nutmeg
0.25 tsps
nutmeg
0.5 c pecans
0.5 c
pecans
1 cup pumpkin puree
1 cup
pumpkin puree
1 c sour cream
1 c
sour cream
1 cup sugar
1 cup
sugar
2 tsps vanilla
2 tsps
vanilla

Equipment

food processor
food processor
mixing bowl
mixing bowl
toothpicks
toothpicks
oven
oven
cake form
cake form
spatula
spatula
whisk
whisk
food processor
food processor
mixing bowl
mixing bowl
toothpicks
toothpicks
oven
oven
cake form
cake form
spatula
spatula
whisk
whisk


Instructions

  1. To begin, preheat your oven to 325 degrees. Butter or grease a 9x13 inch cake pan, and set it aside.
  2. In a bowl, whisk together 1 egg, pumpkin puree, 1/2 c sugar, a teaspoon of cinnamon, 1/4 tsp nutmeg, and about 1/16 teaspoon each of ginger and cloves.. Whisk those until smooth, and set it aside.
  3. In another bowl, stir together 2 c flour, 3/4 c sugar, and a teaspoon each of baking soda and baking powder. Set that aside as well.
  4. In your mixing bowl, beat together 3 eggs, 1 stick (1/2 c) room temperature butter and a teaspoon of vanilla. Beat them until smooth.
  5. Mix half of the flour mixture into the butter mixture. Once it is combined, mix in a cup of sour cream.
  6. Finish off with mixing in the remaining flour mixture. Combine these until jut mixed, making sure to scrape the bowl with a rubber spatula.
  7. Spread half of the cake batter in the bottom of your cake pan. Then carefully spread the pumpkin mixture over the top of it.
  8. Spoon the remaining cake batter over the top of the pumpkin, and gently spread it out as best you can. You may have a little pumpkin peeking through, that that is quite okay.
  9. Now for the final touch. In a food processor, combine 1 c brown sugar, 1/3 c cold butter that is cut up, a teaspoon & a half of cinnamon, and half a cup of pecans. Pulse the ingredients together a few times until crumbly and combined.
  10. Sprinkle this mixture over the top of the cake.
  11. Bake for 50-60 minutes, or until the cake tests as done in the center with a toothpick.
  12. Allow it to cool to near room temperature. Enjoy with a cup of coffee...it is coffee cake after all!
  13. Serving number dependant upon how you cut the cake.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.44
Ingredient
1 teaspoon baking powder
2 teaspoons baking soda
½ Cs brown sugar
½ Cs brown sugar
⅓ cups butter that is cut up
½ cups butter
2 teaspoons cinnamon
1 egg
2 eggs
1 C flour
¼ teaspoons nutmeg
½ cups pecans
1 cup pumpkin puree
1 cup sour cream
1 cup sugar
2 teaspoons vanilla
Price
$0.03
$0.01
$0.35
$0.35
$0.65
$0.97
$0.16
$0.24
$0.48
$0.17
$0.04
$1.54
$1.40
$1.56
$0.28
$0.60
$8.83

Nutritional Information

Quickview
226 Calories
2g Protein
12g Total Fat
27g Carbs
1% Health Score
Limit These
Calories
226k
11%

Fat
12g
19%

  Saturated Fat
6g
40%

Carbohydrates
27g
9%

  Sugar
21g
24%

Cholesterol
51mg
17%

Sodium
208mg
9%

Get Enough Of These
Protein
2g
4%

Vitamin A
2252IU
45%

Manganese
0.22mg
11%

Selenium
5µg
7%

Vitamin B2
0.1mg
6%

Vitamin B1
0.07mg
5%

Phosphorus
47mg
5%

Calcium
46mg
5%

Folate
17µg
4%

Iron
0.77mg
4%

Fiber
0.87g
4%

Vitamin E
0.51mg
3%

Copper
0.07mg
3%

Vitamin K
2µg
3%

Magnesium
10mg
3%

Vitamin B5
0.26mg
3%

Potassium
84mg
2%

Vitamin B3
0.48mg
2%

Zinc
0.32mg
2%

Vitamin B6
0.04mg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need

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