It is time to review another awesome cookbook from Gooseberry Patch! This time, we got a look at 101 Breakfast and Brunch Recipes. This book is packed full of recipes that are perfect to take to brunch, serve on any old day or make for a special occasion.
Fall is just around the corner (even though it is still humid and hot down here in the South) and I was in the mood for something that reminded me of my favorite season. The Pumpkin Streusel Coffee Cake fit the bill!
- 18-1/2 oz. pkg yellow cake mix
- 1 cup of pumpkin
- 3 eggs, beaten
- 3 T. oil
- 1/3 cup water
- 1 t. pumpkin pie spice
- 1 1/3 cup brown sugar, packed and divided
- 2 t. cinnamon, divided
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- Combine dry cake mix, pumpkin, eggs, oil water and pumpkin pie spice.
- Pour half of the batter into a greased 13x9 baking pan.
- Mix together 1/3 cup brown sugar and 3/4 teaspoon cinnamon and sprinkle over the batter in the pan.
- Spread the remaining batter in the pan.
- Combine flour and butter with remaining brown sugar and cinnamon.
- Spread the mixture on top of the batter.
- Bake at 325 degrees for about 35 minutes of until baked through.
If you follow the directions properly, your cake will not look like mine. I completely missed the step of adding the flour so my streusel topping kind of sunk to the middle of the cake while it baked.
The cake was delicious though and I would definitely make it again as we continue to travel towards the season of fall.
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