Prep Time 30m
Cook Time 30m
Ready Time 80m
Yield 9 servings


Ingredients
COFFEE CAKE
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup buttermilk*
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon maple flavor
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 2 large eggs, beaten
TOPPING
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon maple flavor
Preparation Directions
  • Step 1Heat oven to 350°F. Coat bottom only of 9-inch square pan with no-stick cooking spray.
  • Step 2For Coffee Cake: COMBINE flour, brown sugar, baking powder, salt baking soda, buttermilk, pumpkin, maple flavor, oil and eggs in large bowl until evenly moistened.
  • Step 3For Topping: STIR together sugar and cinnamon in small bowl. Add maple flavor. Stir with fork until blended.
  • Step 4Spread half of batter in prepared pan. Sprinkle with half of topping. Spoon remaining batter over top. Spread evenly. Sprinkle with remaining topping.
  • Step 5Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.
  • Tip*to substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 2/3 cup.
High Altitude (above 3500 ft.):
  • Step 1Increase flour to 1 2/3 cups. Bake as directed above.
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