Foodie Friday

This looks divine.

Make Ahead Meals For Busy Mom's Pumpkin Coffee Cake
From Make Ahead Meals for Busy Moms
1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Streusel Topping:
1/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/3 cup walnuts, chopped

Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn't stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.

(For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.)

Not So Humble Brown Butter Icing: 

1 1/2 tablespoons unsalted butter
1 1/2 cups of powdered sugar
whole milk

In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown. Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing.

Drizzle over the cooled cake, then abandon all dignity and begin stuffing chunks of it into your mouth.

AND....we can do this!

If you want help creating a lovely home, contact MD!
images from Pinterest



  1. why eat it?
    i can just apply it directly to my bum and thighs!!!
    -that is where it is going after my ever so plump tummy.

    love you xx

  2. Love Reneee's comment...My bum and thighs are getting bigger every day. I love this time of year and gooey high calorie recipes. Have a great weekend. Mona

  3. Yummie....just what I need....a good recipe for a birthday cake!

    23 doors!!!!! THAT would take me at least 23 weeks.
    I'm sure MD noticed your brillant work, the entrance looks great.

    The puzzle of our sunroom is about to be completed.
    It will be nice to close those doors before the winter gets here.


  4. I am not a huge love of pumpkin but this coffee cake loos SO good.

    Can't wait to see your new couch.

  5. Hey there Renae!

    Thought I'd stop by and check in ... looks like I can't leave a comment here through Google, either? I just checked a few, and they went through, but having a problem commenting on yours! Eeeek

  6. Found this through Pinterest and just made it tonight; my roommates loved it! Thanks!


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