Pumpkin Coffee Cake
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.
Preheat the oven to 350 degrees. Use the butter wrappings to grease a 9-inch square cake pan.
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.
Whisk together all the dry ingredients.
Use an electric mixer to beat the butter and sugars together until the mixture is light and fluffy, about 3 minutes.
Add one egg at a time, beating for about 1 minute after each addition.
Blend in the vanilla and the pumpkin.
Add the flour mixture in 3 batches, mixing only until no white streaks remain.
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.
Bake for 40 to 50 minutes or until a toothpick comes out clean.
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