Pumpkin-Date Coffee Cake

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  • 25 min prep time
  • 1 hr 40 min total time
  • 20 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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