Coffee Cake - Pumpkin 

This is a big recipe which makes TWO tall 9x13s or FOUR short 9x13s.

Bake in:
-TWO 9x13 pans
-FOUR 9x13 pans, spread to the edges, it will be thin. It makes a bar cookie height cake which cuts and serves cleanly on napkins.

Bake at convection bake 375* about 35-45 minutes.

Drizzle more chocolate on for a really pretty finish.
Melt:
1 c unsalted butter
Using a wire whip beat in:
4 eggs

Beat in:
8 oz brown sugar (1 c)
8 oz white sugar (1 c)
6 oz (1/2 c) molasses

Stir in:
1 - 29 oz can pumpkin

Mix together:
7 c (35 oz) whole wheat pastry flour
1 t baking soda
1 T baking powder
1 T salt
1 T nutmeg
2 T cinnamon
1 t cloves

Stir wet and dry together just until moistened. This keeps the cakes lighter and fluffier.

Stir in:
1 c chocolate chips and
2 c toasted walnuts, if you want to.

Top with:
Chopped walnuts or pecans

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