Pumpkin Coffee Cake
Makes
2
servings

Rich and spicy, this is one of our favorite recipes for the season! You can cut back on the butter or just eat a smaller piece.

Meal Type
Desserts
Diet Type
Vegetarian
Ingredients
Topping
⅔ cup flour of choice
⅔ cup dark brown sugar
1 teaspoon pumpkin pie spice
5 tablespoons butter cut into small pieces

Cake
2 cups whole grain spelt flour
1 ½ teaspoons pumpkin pie spice
2 teaspoons baking powder
¼ teaspoon salt
2 sticks butter at room temperature
¾ cup cane sugar
¼ cup dark brown sugar
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree
1

Preheat the oven to 350 degrees. Use the butter wrappings to grease a 9-inch square cake pan.

2

Combine all the topping ingredients in a medium bowl. Use your fingers to cut the butter into the dry ingredients until no separate pieces of butter remain and the mixture is crumbly. Set aside.

3

Whisk together all the dry ingredients.

4

Use an electric mixer to beat the butter and sugars together until the mixture is light and fluffy, about 3 minutes.

5

Add one egg at a time, beating for about 1 minute after each addition.

6

Blend in the vanilla and the pumpkin.

7

Add the flour mixture in 3 batches, mixing only until no white streaks remain.

8

Spoon half the batter into the pan and top with ⅔ cup of topping. Cover with the remaining cake batter and then the remaining topping.

9

Bake for 40 to 50 minutes or until a toothpick comes out clean.