Delicious Coffee Cake recipe!

[Linda in MO]

I know a lot of you don't like Taste of Home, but the current issue has some really yummy looking coffee cake recipes in it. I made this one the other day and thought it was wonderful!

* Exported from MasterCook *

Pumpkin Cheese Coffee Cake

Recipe By :slightly adapted from Taste of Home, Feb/Mar '03, 29
Serving Size : 16 Preparation Time :0:00
Categories : Breakfast ; Cake or Pie


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
2 eggs
1 1/4 cups canned pumpkin
1/4 cup oil
1 t. vanilla
2 1/4 cups all purpose flour
2 t. ground cinnamon or pumpkin pie spice
1 t. baking soda
1/2 t. salt
Filling:
8 oz. light cream cheese -- softened
1 egg
1 T. sugar
Topping:
3/4 cup flaked coconut
1/4 cup chopped pecans -- toasted if desired
1/4 cup packed brown sugar
1/4 t. ground cinnamon

Preheat oven to 350 degrees.

In a large mixing bowl, beat sugar, eggs, pumpkin, oil, and vanilla.

Combine flour, cinnamon, baking soda, and salt; add to egg mixture and mix well.

Pour into a greased 9x13 pan.

In a small mixing bowl, beat cream cheese, egg, and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl.

Combine topping ingredients; sprinkle over top.

Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool on a wire rack.

16 servings


NOTES : Original recipe called for 2 cups of sugar; only 1/2 t. vanilla; ground cinnamon in the batter but I used pumpkin pie spice and I added a few shakes of cinnamon also; reg. cream cheese instead of light; and 1/2 cup of pecans instead of 1/4 cup.

I cut the recipe in half and baked it in a 9 inch springform pan (for about 30 min), which I thought was a little too big for the amount of batter. It turned out well, but was a little short.

[Linda in MO]

I'm sorry, I forgot to include the oven temp. I went back and edited the recipe though. :o

[pilgrim719]

Yum! This sounds really good, and it's good timing because I've been going through our cupboards preparing to move and came across a few cans of pumpkin, so I have everything on hand to make it. Thanks for sharing the recipe!

Kari

p.s. I love your new avatar, Linda! :D

[funnybone]

Thanks Linda. I haven't been doing any cooking or baking lately, but I have copied it into MC for the future. Thanks again!

[wallingjan1]

Thanks, this is going on my list of Saturday Coffee Treats.

Pam

[maizeyoats]

Linda,
I usually find recipes I like in Taste of Home. I have given a subscription to my 3 daughters the past two Christmases.
This coffeecake does sound good and I am very surprised Val hasn't popped in on this post.

[valchemist]

Trying to cut back on the sweets. It isn't working all that well, but I am trying. I may have to take drastic measures and stop baking for a while, like funnybone (Erika). Maybe she will give me tips for how she stopped. You used to be a BIG baker, Erika!!

[emily]

Well, I am in no way attempting to cut back on my baking. In fact we've just finished dinner (at 9:30 :o), because I threw together this coffee cake, except that I substituted mashed sweet potatoes. Oh, and I also baked the cinnamon raisin bread posted by RebeccaT on the January Bread thread.

I have cut into either of them yet (although they both look great), but I just wanted to chime in and say keep posting those recipes because I seem to be unable to stop this passion for baking :D

Ok, I'm back, editting to say WOW!!! This was a great cake! All I've heard from my dinner mates is, "This is really good. Um, can I have another piece?" I was worried that it wasn't going to be moist because sweet potato just doesn't seem as moist as canned pumpkin. Oh and I remembered one other change - I only had 6 oz of cream cheese so I added a little light sour cream (again, because I was worried that it wasn't going to be moist enough). Can I say again, that this is a really great, really impressive looking cake (I really wish I had a digital camera!) Thanks, Linda!

Emily

[kima]

Not trying to be TOO nosy but I am curious as to why two of our biggest bakers are easing up a bit. Is it for health reasons (just trying to eat less sweets) or are you burning out?
I use to bake way more than I do now and though i do miss it I realize we just don't have the metabolism that we us to. Without young kids and their friends around guess who eats ir all.....

[Leonard]

Thanks for posting this recipe. It sounds delicious!! I have several cans of pumpkin in my cabinet leftover from the holidays. I too cut back on the amount of sweets I used to bake. DH has a big sweet tooth as do I. I was up to baking 2 to 3 desserts a week for the two of us!!! DH has since become diabetic! He is diet controlled so not much cake for him. I still bake 2 or 3 times a month. I immediately cut my dessert in half and give that portion to a neighbor. They are always very appreciative! So is my waistline! I'll post a review!

[valchemist]

Originally posted by kima
Not trying to be TOO nosy but I am curious as to why two of our biggest bakers are easing up a bit. Is it for health reasons (just trying to eat less sweets) or are you burning out?


It isn't burn out. No way. I love to bake and consider it a hobby. So I hate to cut back, but....

I was up to baking 2 to 3 desserts a week for the two of us!!!

me too! ugh. that is just way too much dessert.

I read the "razing the pyramid" article in Eating Well and I have decided that my diet stinks. Well, I knew it stunk before that, but now I really know it.

Anyway, here is the plan:
February is a pretty big dessert month for me, usually. I have a birthday coming up, then there is Valentine's Day, and now I have Julia's birthday in this month, too. After I get a few more February desserts baked, I am thinking of cutting sweets out of my diet (completely) for a while. I just want to see what kind of an effect it will have.

[funnybone]

Originally posted by valchemist
Trying to cut back on the sweets. It isn't working all that well, but I am trying. I may have to take drastic measures and stop baking for a while, like funnybone (Erika). Maybe she will give me tips for how she stopped. You used to be a BIG baker, Erika!!

I LOVE to bake, but basically I was forced to stop baking and cooking. Some of you know that we are in the midst of a move to the Chicago area. DH is there 99% of the time, with a couple of trips back home. Then when he is home, we have people who want to look at the house or we are running around to basketball and indoor soccer games. My kids are not big eaters and cooking and baking is really a waste of time and effort. I can't make things and freeze them, as I will have to throw them out when we move. However, once we move (probably by the end of March) I WILL BE BACK AT IT!!! :D

[emily]

I also give away most of my baked goods (after a sample piece of course :o). I take them into work and pawn them off on friends. The cinnamon raisin bread went immediately into the freezer to be pulled out this weekend when my parents are in town.

And I suppose I should cut back on the sweets, but they're just so good ;) :)

Oh, and back to the coffee cake, one other change was to use 1 cup whole wheat flour and 1 1/4 cups all-purpose. It didn't effect the texture at all!

Emily

[pilgrim719]

Well, there's only 2 of us here to eat all the goodies I bake, but that doesn't always stop me. I halve a lot of recipes depending on the yield, DH takes things to work sometimes, and I try to make things that will freeze well so we can eat them at our own pace, although some things never last long enough to freeze since we don't always stick to one serving :rolleyes: Anyway, I was wondering if you think this coffee cake can be frozen? If so, would I just divide it up and wrap each piece separately the way I do with muffins? Thanks!

Kari

[emily]

Originally posted by pilgrim719
Anyway, I was wondering if you think this coffee cake can be frozen? If so, would I just divide it up and wrap each piece separately the way I do with muffins? Thanks!

Hi, Kari.

The only reason I would hesitate about freezing this is because of the strussel topping I think it'd be hard to wrap up and get it air tight without completely knocking off the topping. Thus, if I were going to freeze it I would either a) handle it very delicately while wrapping or b) press the strussel into the cake a little before baking. Otherwise, I think it would freeze fine :)

Oh, and what do y'all think about storing it? I've been keeping it refridgerated because of the cream cheese topping, but is that necessary? I'm hoping that the texture/flavor will still be good for breakfast Friday morning. Ideas?

Emily

[Linda in MO]

Kari, Erika, Pam, and Leonard-I hope you all get a chance to make the coffee cake. It was really delicious! I took the last piece to my dad last night and he loved it, too.

maizeyoats, I always find some recipes that interest me in each issue. I gave a subscription to a friend for her birthday last year and she's really been enjoying it.

Val, you can't stop baking!! You're my baking hero! ;) Actually, I thought of you as soon as I got the new issue and saw all those delicious looking coffee cake recipe.

Emily, wow you're fast! I can't believe you already made it. I'm tickled pink that you and your friends liked it! And thanks for letting me know that part whole wheat flour worked. I was a little surprised there wasn't any baking powder in the recipe, but I guess it doesn't need it. I thought about refrigerating it, but I never did. We ate it too fast! If you're wanting it to stay fresh for Friday, I think refrigerating it was the right decision. I'm not sure how long this cake would "keep" though.

Maureen, thanks for being "nosy". ;) I was wondering the same thing. I'm definitely not cutting back on baking any time soon.

Kari, I'm not sure how well this would freeze. :confused: I'm not much of a "freezer".

[kima]

I pride myself on my nosiness...must be a Canadian thing as I hear Natasha is a wee bit curious as well!!!
Guess we are just fascinated by foreigners!!!!:D :D :D
And I would love to bake more but I just can't burn it all off like I use to.

[funnybone]

Originally posted by kima
I pride myself on my nosiness...must be a Canadian thing as I hear Natasha is a wee bit curious as well!!!


Canadians are too polite to be nosey. Or should I say Canadians are politely nosey? :D

[Terri-Lynn]

My mom gave me a subscription to Taste of Home and I am looking forward to getting my first edition. In the meantime I think I will give this a whirl since I am going the opposite way and baking alot more these days then I used to. You know it is bad when in two days I made the banana layer cake and the Italian cake, but boy they were good.

Happy Baking everyone!! I will truly be very disappointed if Val gives up baking I already miss Erika's wonderful contributions to the baking world.

Terri

[funnybone]

Originally posted by Terri-Lynn
Happy Baking everyone!! I will truly be very disappointed if Val gives up baking I already miss Erika's wonderful contributions to the baking world.

Aw, that's so nice Terri.:) I promise I will post the next dessert I make. BTW - I still have a BA cheesecake in the freezer from Dec. I'm going to have to dig into it before I move, even if it means I eat the whole thing myself!! ;) :o :rolleyes: :eek: :D

[emily]

Originally posted by Terri-Lynn
In the meantime I think I will give this a whirl since I am going the opposite way and baking alot more these days then I used to. You know it is bad when in two days I made the banana layer cake and the Italian cake, but boy they were good.

Happy Baking everyone!! I will truly be very disappointed if Val gives up baking I already miss Erika's wonderful contributions to the baking world.

Glad I'm not the only one! I made pecan sables (Anna) Thursday night, a chocolate pb cake (Val) Friday night, a double chocolate cream pie (CL ?/99) on Sunday, along with the strussel (Linda) and bread (RebeccaT) last night - thank goodness for the constant supply of new recipes :D. I'm already thinking about what I'll need to bring along to my aunt's house this weekend if I want to bake (which I do). It's a good thing my friends are garbage disposals for sweets!! However, Terri - if we're both baking tons who am I going to pawn my baked goods off on when I'm up there? ;) :D

Oh, and Val, I'll miss your contributions as well. Between you, Anna (who's also easing up :() and Linda, I'm never left pondering "if" I should bake, it's more of a question of "what next?!" Good thing Erika will be picking up the slack soon ;)

Emily

[valchemist]

you guys are too funny. I won't be giving up baking for another two weeks or so. Next treat on my list is the recipe below. Doesn't it look great? Linda posted it. I have a bag of cranberries in my freezer that are leftover from Thanksgiving, so I thought this would be a great recipe.

Val

p.s. haven't got the new issue of TOH yet. can't wait. :)


* Exported from MasterCook *

Cranberry Macadamia Bars

Recipe By : posted by Linda in MO
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c All-purpose flour
3/4 c Sugar
1/2 c Butter
1 c Finely chopped macadamias
1 1/4 c Sugar
2 Beaten eggs
2 tbsps Milk
1 t Finely shredded orange peel
1 t Vanilla
1 c Finely chopped cranberries
1/2 c Coconut

Crust: In a medium mixing bowl, stir together flour and 3/4 c sugar.
Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 c
of the nuts. Press the flour mixture onto the bottom of an ungreased
13x9x2-inch baking pan. Bake in a 350 F oven for 10-15 minutes or
until crust is light brown around edges.

Topping: Combine the 1 1/4 c sugar, eggs, milk, orange peel, and
vanilla. Beat until combined. Pour over the hot crust. Sprinkle
with the remaining nuts, cranberries, and coconut.

Bake in the 350 F oven for 30 minutes more or until golden. Cool
slightly in the pan on a wire rack. Cut into bars while still warm. Cool completely.


Source:
"Better Homes and Gardens Christmas Cookies 2002, pg. 76"

- - - - - - - - - - - - - - - - -

NOTES : Store in fridge for 3 days or can be frozen for up to 3 months.


Per cookie: 88 cal, 4 g fat

[emily]

All I have to say about that recipe, Val, is thank goodness I don't have any fresh cranberries in my freezer, because I would be up late making those :o I loved the cranberry macadamia nut cookies from 10/02 - those bars sound like one step above. Yum! Can't wait to read the review (maybe by then I will have accumulated more fresh cranberries, although I have a drawer full of dried to work through yet ;))

Emily

[Linda in MO]

Oooh Val, I hope you like the cranberry bars. I know everyone has different tastes, but I LOVED them! I kept the extras in the freezer and would just eat them frozen when I had a craving. :D Actually, I think I liked them even better when they were cold or frozen.

Emily, you must get your hands on some fresh cranberries so you can try this recipe soon!

[greysangel]

I made further modifications and loved this!!! Very very nice and moist coffee cake. Mine came to 4pts per serving (8 servings which are decent sized servings)

Thanks again Linda...you have given me some great recipes and I owe you!! :D

Next time I think I would even add some dried cherries or cranberries...yummyummm!

Pumpkin Cheese Coffee Cake

Recipe By :Linda in MO
slightly adapted from Taste of Home, Feb/Mar '03, 29
Serving Size : 8


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cups sugar
1 eggs
3/4 cup canned pumpkin
1 T. vanilla
1 cup all purpose flour
2 t. ground cinnamon or pumpkin pie spice
1 t. baking soda
1/2 t. salt
Filling:
4 oz. light cream cheese -- softened
1 egg
1 T. B sugar
Topping:
1/3 cup flaked coconut
2 TBSP walnuts, chopped fine -- toasted if desired
2 TBSP packed brown sugar
1/2 t. ground cinnamon

Preheat oven to 350 degrees.

In a large mixing bowl, beat sugar, eggs, pumpkin, and vanilla.

Combine flour, cinnamon, baking soda, and salt; add to egg mixture and mix well.

Pour into a greased 9" sqare pan.

In a small mixing bowl, beat cream cheese, egg, and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl.

Combine topping ingredients; sprinkle over top.

Bake for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.

8 servings

JeAnne

[ShanaG]

I would like to add my thanks to you for sharing this recipe. I baked it for our Saturday morning breakfast and my family loved it. And I am so happy about the fact there are leftovers (I made the full batch) for morning snacks at work this week!

[Linda in MO]

JeAnne, thanks for posting your changes. I always admire your committment and determination to make recipes even lower in fat and calories.
Shana, glad you and your family enjoyed it. I think I will make the full recipe next time, since we went through it so fast. ;)

[greysangel]

((((((((LINDA))))))))

I sometimes worry that I come off as some low fat stick in the mud :D I guess for me I don't ever want to pass up a recipe just because it looks "too" fat/high in calories etc. I like the challenge of lightening up and while I know sometimes the full fat version would be smoother/richer/creamier, most of the time I prefer or can feel satisfied with a lower fat counterpart. Now that rule doesn't always apply which is why I have decided to indulge in a juicy all beef burger on my birthday (something I indulge in maybe 2x a year)followed by a CL cake for dessert...it's all about choices and balance!

I also like to post my changes so that people can see that it is possible as well!

And this recipe is a keeper for sure!

JeAnne

[Linda in MO]

Well I don't think of you as a low-fat-stick-in-the-mud! :D And I'm always interested in hearing about changes that work for others.

[CompassRose]

Linda, let me add my thanks to the list... I made a variation on this over the weekend. Big variation, I confess, as I had no coconut.

So what I did was top it with the gingersnap streusel from the Pumpkin Streusel Cheesecake. (http://community.cookinglight.com/showthread.php?s=&threadid=1889) It was really tasty...

And is it just me, or is the cheese thing (though disguised by the streusel) very much like that of the Gooey Apple Cake? I had a lot of topping, pre-baking, way too much to swirl, and the texture of the finished cake was soft and not-quite-puddingish, quite reminiscent of the GAC.

This also marked the beginning of my experimentation with a new fat replacer, Oatrim. Hard to tell if it worked, though, with all that pumpkin making it tender. And I used butter in the streusel.

['lil cooker]

JeAnne, I appreciate your work at lightening recipes! I would prefer to start with the "lightened" version, and if that just doesn't do it for our tastes, then I have no problem moving on the the higher-fat version. I won't sacrifice taste for fat, but find that I usually don't have to - thanks to the crafty, creative folks like you who help us all "lighten up"!

[TerriS]

I know this is an old thread, but I just came across it. I'd like to try this this weekend. And a big thanks to JeAnne for lightening it - I was just sitting here thinking how frustrating it is that this IS a Cooking LIGHT board and so many of the desserts lately are not light! However, I had a question. It looks like in the lightened version you cut out the oil altogether. Did you just leave it out, or did something replace it? Just checking. I look forward to trying it.

[Linda in MO]

Originally posted by TerriS
And a big thanks to JeAnne for lightening it - I was just sitting here thinking how frustrating it is that this IS a Cooking LIGHT board and so many of the desserts lately are not light! However, I had a question. It looks like in the lightened version you cut out the oil altogether. Did you just leave it out, or did something replace it? Just checking. I look forward to trying it.

I don't want to speak for JeAnne, but I think the extra pumpkin made up for the lack of oil.
See for me, the version I posted is not too offensively high in fat with only 1/4 cup of oil for a 9x13 pan.

[LonghornGal]

The great thing about this board is the variety of ideas that come out. Personally, I don't mind seeing incredible desserts (e.g. Cuban Opera Cake) if only just to admire them... and drool!

And there's tons of threads on "lightening" tips for those of us who want to take it down a notch...

my reason for lightening is mainly so that I can have a bigger piece without becoming a bigger person. :o

--Kristin

[TerriS]

Originally posted by Linda in MO


See for me, the version I posted is not too offensively high in fat with only 1/4 cup of oil for a 9x13 pan.

True, I have very high standards for what I consider light. And a 1/4 cup isn't much, but in conjunction with eggs and sugar, soon exceeds my stringent criteria. I try to keep my baked goods in the 3-4 points range, or about 150-200 calories per serving.

Originally posted by longhorngal

And there's tons of threads on "lightening" tips for those of us who want to take it down a notch...

I enjoy those threads. While I am ruthless in lightening my cooking, I am still a little timid when it comes to baking. There's chemistry involved, you know? I am in awe of all the folks who just cut sugar and oil or butter in a recipe, like say 2 cups of sugar down to 1 1/4. I still don't have the nerve to do that unless I see that one of ya'll has already done it successfully. I am happy to do all the standard substitutions - splenda for half the sugar, Baking Healthy for half the oil (or applesauce - still haven't tried the yogurt thing), Egg Beaters for eggs, light or fat free cream cheese, light butter, etc, but I still get nervous about messing with the composition of a recipe or starting with a recipe with a lot of oil and butter and sugar, because for all I know those are the things that make it taste good. I prefer to know that a recipe either started out light or was successfully lightened before I decimate it further. :)

[beckms]

I'm dragging up this old thread to ask if anyone thinks I can make it in a bundt pan instead of a 9x13.

Thoughts?

[beckms]

bump

[Char Finamore]

I read Linda in Mo's recipe and it sounded soooo good I just had to make it tonight to take into work tomorrow. I could see eating the whole darn thing myself if I left it here. It is excellent! I varied the spices slightly - cut the cinnamon in half and added some nutmeg, allspice, and cloves. It looks great and tastes great too. I know it will be gone in no time at work tomorrow!

[MISSINDI]

Thanks for bumping up the thread -- planning to make it Sunday to bring into work on Monday. Rebecca - I don't see why it couldn't be made in a bundt pan and I think I just might do that (I don't use mine enough). ;)