Autumn treat: pumpkin cake

RECIPE FINDER

October 31, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Linda Robinson of Black Hawk, S.D., was looking for a recipe for Pumpkin Streusel Cake similar to one she had found some years ago in her local newspaper. Gladys Wilt of Lothian had a recipe she found in the Libby's Home-Baked Goodness cookbook published in 1995.

This recipe makes a moist and delicious coffeecake that is particularly wonderful to serve in the autumn months. I served it room temperature, but it probably would be even better served warm from the oven.

Pumpkin Streusel Coffeecake

Serves 10

STREUSEL TOPPING:

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1 1/2 teaspoons ground cinnamon

3 tablespoons butter or margarine

1/2 cup chopped nuts

COFFEECAKE:

2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1 cup granulated sugar

2 eggs

1 cup solid-packed pumpkin

1 teaspoon vanilla

For the streusel topping: Combine flour, brown sugar and cinnamon in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Stir in chopped nuts and set aside.

For the coffeecake: Preheat the oven to 350 degrees. Combine flour, baking powder, cinnamon, baking soda and salt in a small bowl. Set aside. Beat butter and sugar in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Gradually beat in flour mixture.

Spoon half the batter into a greased and floured 9-inch round cake pan or springform pan. Sprinkle 3/4 cup streusel topping over batter. Spoon remaining batter evenly over streusel topping; sprinkle with the remaining streusel topping.

Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Per serving: 467 calories, 7 grams protein, 27 grams fat, 14 grams saturated fat, 53 grams carbohydrate, 3 grams fiber, 99 milligrams cholesterol, 215 milligrams sodium

RECIPE REQUESTS

Thelma Maisenholder of Fallston is looking for the recipe for the Louisiana Ring Cake made by the now-closed Rice's Bakery in Baltimore.

Joan Shaw of Fayetteville, N.C., is trying to find a recipe for the cucumber salad dressing served in the Baldino's restaurants.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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