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Recipe for family meals :

Pumpkin Cheese Coffee Cake
 

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

Shirley says:

"This recipe comes from Taste of Home".


Ingredients

2 cups sugar
2 eggs
1 1/4 cups cooked or canned pumpkin
1/4 cup vegetable oil
1/2 tsp. vanilla extract
2 1/4 cups all purpose flour
2 tsp. ground cinnamon
1 tsp. allspice
1 tsp. baking soda
1/2 tsp. salt

Filling:
1 package (8 oz) cream cheese, softened
1 egg
1 Tblsp. sugar

Topping:
3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 tsp. cinnamon

Method
  • In a large mixing bowl, beat sugar, eggs, pumpkin, oil and vanilla.
  • Combine the flour, cinnamon, baking soda and salt and add to egg mixture. Mix well.
  • Pour into a greased 13 x 9 x 2 inch baking dish.
  • In a small mixing bowl, beat cream cheese, egg and sugar until smooth.
  • Drop tablespoonful over batter and thencut through batter with a knife to swirl.
  • Combine topping ingredients and sprinkle over the top.
  • Bake at 350° for 35 - 40 minutes or until a toothpick comes out clean.
  • Cool on a wire rack.

Makes 12 to 15 servings

Shirley Cline

 
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