/ Recipe: Pumpkin and coffee cake

Recipe Pumpkin and coffee cake

Ingredients:
  • Water - 1/3 Glass
  • Bank (450 g) pumpkin puree - 1 piece
  • Eggs - 2 pieces
  • Vanilla extract - 1 st. a spoon
  • Spices for pumpkin pie - 2 teaspoons
  • Box (540 g) pie flour - 1 Piece
  • Soda - 1 teaspoon
  • Brown sugar - 1 cup
  • Wheat flour - 1/2 cup
  • Walnuts - 1/3 cup
  • Melted butter - 4 items. Spoons
  • Granulated sugar - 1/4 cup
  • Vanilla extract - 1 teaspoon
  • Fat cream - 1/4 cup
Instructions

1. Preheat the oven to 175 degrees. In a large bowl, mix the water, pumpkin puree, eggs, 1 tablespoon of vanilla extract and spices for pumpkin pie. 2. Add the flour from the box and mix until homogeneous. Lubricate the pie pan with oil and pour the cooked dough into it. 3. In a small bowl, mix 1/2 cup of brown sugar, 1/2 cup of wheat flour, chopped nuts and melted butter. 4. Sprinkle the mixture with the top of the cake. Bake the cake for 25-30 minutes, until the toothpick inserted in the center, will not go out clean. 5. To make the glaze, mix the remaining 1/2 cup of brown sugar, sugar, 1 teaspoon of vanilla extract and fatty cream in a saucepan, bring to a boil. Remove from heat and mix until all sugar dissolves. 6. When the cake is ready, stick it with a toothpick. Fill the cake with glaze to cover the entire surface. Serve the cake warm or at room temperature.

Servings: 18

Pay attention to: