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Clabber Girl Pumpkin Patch Coffeecake

Ingredients:

Streusel Topping:
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/4 cup flour
1/4 cup ground gingersnap cookies
1/4 cup chopped walnuts
1 1/2 teaspoons cinnamon
3 tablespoons butter
Cake:
1/2 cup butter
1 cup granulated sugar
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons Clabber Girl Baking Powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/2 cup unsweetened applesauce
Glaze:
1/2 cup powdered (confectioners') sugar
1/4 teaspoon vanilla extract
1 1/2 teaspoons hot water

Instructions:

Preheat oven to 350°F.
Grease a 9-inch springform pan; set aside.

To prepare streusel topping:
Combine the first six ingredients; cut in butter until mixture is crumbly. Set aside.

Cake:
In a large bowl cream together butter and sugar. Add eggs, one at a time. Beat in pumpkin and vanilla. In a separate bowl combine dry ingredients. Gradually add to creamed mixture. Spoon half the batter into the bottom of a 9-inch greased springform pan. Spread applesauce evenly over batter. Sprinkle half the streusel over applesauce, then spoon remaining batter over this. Top with the other half of the streusel mixture.

Bake at 350°F. for 50-55 minutes, or until tests done. Cool completely before removing from pan.

To prepare Glaze:
Combine all glaze ingredients. Drizzle Glaze over cooled cake.