Heather Tallman

Total Servings 12

Pumpkin Streusel Coffee Cake with Pumpkin Caramel Sauce

This streusel coffee cake is spiced up with the flavors of pumpkin pie and real pumpkin puree is added to make it a real Fall treat.

10 minPrep (inc. refrigeration & rest time)

30 minCook Time

40 minTotal Time

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Ingredients

• 2 C Hodgson Mill Baking Mix
• 2 TB sugar
• 2 TB cold butter
• 1 egg
• 1/2 C milk
• 3/4 C pumpkin puree
• 2 tsp pumpkin pie spice (or less if you don’t like that spice blend as well)
  
• 
  Streusel topping
  
• 2/3 C of HM baking mix
• 2/3 C packed brown sugar
• 2 tsp of cinnamon
• 1/4 C cold butter
• Cut in these ingredients in a small bowl.
  
• 
  Drizzle
  
• combine 1/2 C powdered sugar
• 1/3 C pumpkin puree
• 1 tsp cinnamon
• 2 big spoonfulls of a prepared caramel sauce (I used Best Boy and Co )
• mix until desired consistency and drizzle over warm cake.

Instructions

1. Preheat oven to 375.
2. Grease a 9 1/2 by 1/2 inch round cake pan.
3. Combine the first 2 ingredients in a mixing bowl and cut in butter with a pastry blender or 2 butter knifes.
4. Add remaining ingredients, except topping, and beat by hand for 20 strokes.
5. Spread in the prepared pan;sprinkle with the topping.
6. Bake for 25-30 minutes or until toothpick comes out clean.