Here’s fall baking at its finest. Pumpkin Coffee Cake recipes have a few more steps that take a few more minutes of preparation time. But the extra effort is well worth it! Without a doubt, you will thoroughly enjoy a piece or two of this coffee cake with your morning or afternoon coffee or tea. This old recipe has been in my family for decades. The original recipe called for butter. But, I use margarine which is a little healthier for you.
From the Kitchen of: Beverly Hicks, Greenwood, S.C.
Did You Know? A lot of people think pumpkin coffee cake ingredients include coffee. They do not.
Streusel Topping Ingredients:
½ cup butter or margarine melted
1 ¼ cup all-purpose flour
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
Cake Ingredients:
3-level cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt (or less for low-salt diets
1 cup vegetable oil
1 ½ cups light or dark brown sugar, packed
3 large eggs
2 teaspoons vanilla
½ cup sour cream
2 cups canned pumpkin
Glaze Ingredients:
3 Tablespoons heavy cream
1 ½ cups powdered sugar
We all have a lot of bottles. And, they are in all shapes and sizes. Bottles with small necks are hard to clean. nevertheless, you need to clean them out.
Fill 1/3 of the bottle with warm, soapy water. Add some gravel. Then, shake and stir the bottle. Pour out the contents and rinse out the bottle with clean, warm water. If you want to save the gravel to use later, rinse it off to remove dirt and gunk.
In addition to bottles in your house, it works on vases, and even hummingbird feeders.
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