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Pumpkin-Date Coffee Cake

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  • 25 min prep time
  • 1 hr 40 min total time
  • 20 ingredients
  • 12 servings
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Enjoy this delicious coffee cake made with pumpkin and dates – perfect for a breakfast.

Ingredients

Topping

1/4
cup all-purpose flour
1/4
cup sugar
1/2
teaspoon cinnamon
3
tablespoons margarine or butter

Coffee Cake

2
cups all-purpose flour
1
cup sugar
3
teaspoons baking powder
1
teaspoon pumpkin pie spice
1/2
teaspoon baking soda
1/2
teaspoon salt
2
eggs
1
cup canned pumpkin
1/3
cup orange juice
1/4
cup margarine or butter, melted, cooled
1
teaspoon grated orange peel
1
cup chopped nuts
1/2
cup chopped dates

Glaze

1/2
cup powdered sugar
1
teaspoon grated orange peel
1
to 2 tablespoons orange juice

Steps

  • 1 In small bowl, combine all topping ingredients except margarine; mix well. With pastry blender or fork, cut in 3 tablespoons margarine until mixture resembles coarse crumbs. Set aside.
  • 2 Heat oven to 375°F. Grease 10-inch tube pan. In large bowl, combine 2 cups flour, 1 cup sugar, baking powder, pumpkin pie spice, baking soda and salt; mix well.
  • 3 Beat eggs in small bowl. Stir in pumpkin, 1/3 cup orange juice, 1/4 cup margarine and 1 teaspoon orange peel. Add to flour mixture; stir just until dry ingredients are moistened. Stir in nuts and dates. Spoon and spread batter in greased pan. Sprinkle with crumb topping.
  • 4 Bake at 375°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; remove from pan.
  • 5 In small bowl, blend all glaze ingredients, adding enough orange juice for desired drizzling consistency. Drizzle over warm coffee cake. Serve warm or cool.
  • 1 In small bowl, combine all topping ingredients except margarine; mix well. With pastry blender or fork, cut in 3 tablespoons margarine until mixture resembles coarse crumbs. Set aside.
  • 2 Heat oven to 375°F. Grease 10-inch tube pan. In large bowl, combine 2 cups flour, 1 cup sugar, baking powder, pumpkin pie spice, baking soda and salt; mix well.
  • 3 Beat eggs in small bowl. Stir in pumpkin, 1/3 cup orange juice, 1/4 cup margarine and 1 teaspoon orange peel. Add to flour mixture; stir just until dry ingredients are moistened. Stir in nuts and dates. Spoon and spread batter in greased pan. Sprinkle with crumb topping.
  • 4 Bake at 375°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; remove from pan.
  • 5 In small bowl, blend all glaze ingredients, adding enough orange juice for desired drizzling consistency. Drizzle over warm coffee cake. Serve warm or cool.

Expert Tips

This cake is the perfect solution for people who find the traditional pumpkin pie too "squashy" tasting. Canned pumpkin adds moisture, tenderness and subtle flavor, but the flavor of orange gives the cake a different character altogether.

Set the tone for Thanksgiving from the get-go: serve wedges of Pumpkin-Date Coffee Cake for breakfast with hot coffee or tea.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Sodium
350mg
15%
Dietary Fiber
2g
8%
% Daily Value*:
Exchanges:
1 1/2 Starch; 2 Fruit; 3 1/2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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