Pumpkin Coffee Cake with Brown Sugar Swirl
Pumpkin Coffee Cake with Brown Sugar Swirl is a delicious coffee cake made with pumpkin, banana and topped with brown sugar and cinnamon.
Servings 9 People
Calories 222kcal
Ingredients
- 1/2 cup Butter 1 stick- softened
- 3/4 cup Dark Brown Sugar Light works too.
- 2 large eggs
- 1 cup Pumpkin Puree
- 2 Ripe Bananas Mashed
- 1 tsp. Vanilla Extract
- 1/2 tsp. Salt
- 2.25 cups All Purpose Flour
- 1/2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1.5 tsp Cinnamon
Brown Sugar Swirl Topping
- 1/4 cup Light Brown Sugar
- 1/4 cup Sugar
- 1 tsp. Cinnamon
- 1 tbsp. Butter melted
Instructions
- Preheat Oven to 325 degrees.
- Spray an 8x8 Baking pan with cooking spray.
- Using a bowl and hand mixer or a stand mixer. Mix together the butter, brown sugar, eggs, pumpkin puree, banana, and vanilla.
- Once the mixture comes together add in the salt, baking powder, baking and baking soda. Then add in the flour mix 1/2 a cup at a time. Do not over mix. Add in the cinnamon and mix until just combined.
- Mix together the butter, sugars, and cinnamon for the topping.
- Pour the batter into the 8x8 pan and sprinkle the top with the brown sugar cinnamon topping. Use a toothpick and just ever so slightly swirl some of the brown sugar mix into the very top of the batter. You'll still have a fair amount just laying on top. See photos for reference.
- Bake at 325 for 40-50 minutes until a toothpick inserted comes out with just a few crumbs. Allow the coffee cake to cool before cutting. Store covered on counter top for 3 days.
Nutrition
Calories: 222kcal | Carbohydrates: 47g | Protein: 5g | Fat: 2g