Pumpkin-Date Coffee Cake

Enjoy this delicious coffee cake made with pumpkin and dates – perfect for a breakfast.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    350mg
    350%;
    % 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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