Pumpkin Crunch Coffee Cake
This pumpkin coffee cake is topped with a crunchy nut and wafer mix, adding a great texture. It’s a different take from the traditional streudel top.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at clabbergirl.com.
Cooking tools:
- Springform pan
- Hand mixer
- Chef's knife
- Cutting board
- Baking pan
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Saucepan
- Microwave
Ingredients
- 3/4 cup butter, melted
- 1 tbsp pumpkin pie spice
- Coffee Cake:
- 2 1/4 tsp Clabber Girl Baking Powder
- 1 1/4 cups granulated sugar
- 1/2 tsp salt
- 3/4 cup butter, softened
- 3/4 tsp Clabber Girl Baking Soda
- Crunch Topping:
- 3 eggs
- 1 1/2 cups finely chopped walnuts
- 1 cup solid packed pumpkin
- 1 1/2 cups vanilla wafer crumbs
- 1/2 cup sour cream
- 1 1/2 cups light brown sugar
- 2 1/2 cups all-purpose flour
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