Delightful Pumpkin Coffee Cake
One Sunday morning, about 50 minutes before we had to leave for church, I realized I had to bring breakfast to Sunday School. I spotted a can of pumpkin, decided on a coffee cake, and had it in the oven no less than seven minutes later. Thankfully, it turned out well.
Ingredients
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Chop the pecans.
- Grease and flour your 13×9 pan.
- In a small mixing bowl, mix the brown sugar, sugar, and cinnamon (only the amounts for the topping). Using a fork or a pastry cutter, blend in the cold butter. Rather large pieces of butter are fine.
- Stir in the pecans and oats. Set aside.
- In a small bowl, mix together the yogurt, pumpkin and vanilla.
- In another bowl, mix the remaining dry ingredients.
- In a large mixing bowl, cream the butter and granulated sugar.
- Add the eggs, one at a time, blending well after each addition.
- Beginning and ending with the dry ingredients, alternately add the yogurt mixture and the dry mixture, mixing just until mixed.
- Pour into prepared pan.
- Top evenly with topping mixture.
- Bake for 30-35 minutes, or until toothpick inserted into center comes out clean.
Nutrition
Notes
Yield: 18-20 slices.
High in vitamin A.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…