Autumn Pumpkin Coffee Cake Recipe

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Most Helpful Positive Review

Nov 11, 2012

Delicious, easy to make and different than other coffee cakes!

—Newenglandgranny

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Most Helpful Critical Review

Sep 19, 2012

I don't know what to think about this cake. I made it because I like that it fit in a 9x9 pan and I didn't have to scale it down. The cake part had a nice and perfectly seasoned flavor. The only change I made was using 1/4 tsp. of pumpkin pie spice for the allspice. The texture of the cake was a just a tad rubbery and both crispy on the bottom and sides. the center pieces were good. The sugar topping was kind of odd to me though. It melts into the cake and is gooey, really sweet, and the color somewhat of chocolate. I think I would have preferred this with a crumb topping for appearance sake and it would probably be a little less sweet too.

—Blender Woman

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6 Ratings

Oct 29, 2012

I made this with two changes. I used white sugar in the batter and I used 2/3's cup of whole wheat flour in place of part of the white flour. The rest I did exactly as written. I baked it in a clear glass pan and it was interesting to see what the brown sugar topping would do while baking. It did bubble up and coat the sides of the cake. The cake came out well. Tastes great warm, not as great when cool. Although it is ok, I would probably not make it again, it isn't particularly special.The cake part is heavy, and the brown sugar part is very sweet.

—ceejae

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Oct 19, 2012

I don't know if I did anything wrong. I followed the recipe, except baked it in a 9" round spring form pan (could that have made a difference?) The cake turned out very dense and rubbery, almost tastes uncooked. I actually made 2 for my son to take to school. He said no thank you.

—valsal

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Oct 13, 2012

Made this last night. Everyone loved it and can't wait to have it again. I used a rectangular pan instead of square only because that is what I had available- ill continue to use it from now on.

—SLP

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Sep 30, 2012

This turned out really well - served it to friends who loved it too. One change I made was I used half white flour and half whole wheat flour when mixing.

—Kim

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Nutrition

Calories
276 kcal
14%

Carbohydrates
40.4 g
13%

Cholesterol
52 mg
17%

Fat
11.4 g
17%

Fiber
1.7 g
7%

Protein
3.7 g
7%

Sodium
232 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Autumn Pumpkin Coffee Cake

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 276
Calories from Fat: 102

% Daily Value *
Total Fat 11.4g 17 %
** Saturated Fat 6.9g 34 %
Cholesterol 52mg 17 %
Sodium 232mg 9 %
Potassium 111mg 3 %
Total Carbohydrates 40.4g 13 %
Dietary Fiber 1.7g 7 %
Protein 3.7g 7 %
** Sugars 20.7g
Vitamin A 49 %
Vitamin C 1 %
Calcium 14 %
Iron 17 %
** Thiamin 19 %
Niacin 18 %
** Vitamin B6 2 %
** Magnesium 5 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.