Yes, I would say it could easily be baked in a 9 by 13.

-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Mike and Jean
Sent: Monday, October 10, 2011 6:56 AM
To: [email protected]
Subject: Re: [CnD] Pumpkin coffee Cake

Can this be cooked in a 9x13 pan instead of the cake pans?  Thanks, Mike

When talent & skill work together u get a masterpiece ; when faith &
patience work together u get the Master's peace.


-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of meccasmom
Sent: Monday, October 10, 2011 1:09 AM
To: [email protected]
Subject: [CnD] Pumpkin coffee Cake

Pumpkin Coffee Cake

 

INGREDIENTS

 

TOPPING:

 

1/4 cup packed brown sugar

 

1/4 cup sugar

 

1/2 teaspoon ground cinnamon

 

2 tablespoons cold butter or

 

margarine

 

1/2 cup chopped pecans

 

CAKE:

 

1/2 cup butter or

 

margarine, softened

 

1 cup sugar

 

2 eggs

 

1 cup (8 ounces) sour cream

 

1/2 cup canned or

 

cooked pumpkin

 

1 teaspoon vanilla extract

 

2 cups all-purpose flour

 

1 teaspoon baking soda

 

1 teaspoon baking powder

 

1/2 teaspoon pumpkin pie spice

 

1/4 teaspoon salt

 

SERVINGS

 

16-20

 

CATEGORY

 

Breads

 

METHOD

 

Baked

 

PREP

 

20 min.

 

COOK

 

40 min.

 

TOTAL

 

60 min.

 

DIRECTIONS

 

In a small bowl, combine sugars and cinnamon. Cut in the butter until
mixture resembles

 

coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and
sugar.

 

Add eggs, one at a time, beating well after each addition. Combine the sour
cream,

 

pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed
mixture alternately

 

with sour cream mixture. Beat on low just until blended. Spread the batter
into two

 

greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at
325° for

 

40-50 minutes or until a toothpick inserted near the center comes out clean.

 

Yield: 16-20 servings.

 

 

 

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