UW Health Sports Medicine 

Chef's Corner features Pumpkin Coffee Cake


ON WISCONSIN <b>Try this delicious pumpkin coffee cake recipe</b>
ON WISCONSIN
Try this delicious pumpkin coffee cake recipe
ON WISCONSIN

Oct. 25, 2012

• PUMPKIN COFFEE CAKE

MADISON, Wis. -- It's almost Halloween and Thanksgiving is coming up fast, so here is a delicious recipe for Pumpkin Coffee Cake that will surely bring raves from your guests brought to you by Ken Gleed, Sous Chef at Camp Randall Stadium.

The athletic department's food and beverage service features a professional cooking staff overseen by Executive Chef Herbert Hackworthy that caters all of the events for the Division of Intercollegiate Athletics. This includes serving the suites and special social functions as well as providing the daily training table meals for UW student-athletes. Here is the latest contribution from our table to yours.

To see other seasonal culinary contributions from our chefs including delicious turkey gravy, holiday cookies, salads, and specialties such as triple fudge brownies, see our Chef's Corner section.

Pumpkin Coffee Cake
4 C pumpkin pie filling
1 C water
2 Tbsp lemon Juice
1 ¼ C sugar
1/3 C cornstarch
3 C all-purpose flour
1 C sugar
1 Tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
¼ tsp mace
1 C butter
2 eggs, slightly beaten
1 c milk
1 tsp vanilla
½ C sugar
½ C all-purpose flour
¼ C butter
½ C walnuts, chopped

Directions:
1. Preheat oven to 350 degrees

2. Combine pumpkin pie filling and water in a sauce pan.  Simmer covered for 5 min.  Stir in lemon juice.   Mix 1 ¼ c sugar and cornstarch, stir into pumpkin mixture. Cook and stir until thickened and bubbly, then cool.

3. In a mixing bowl, stir together the 3 C flour, 1 C sugar, baking powder, salt, cinnamon, and mace.  Cut in the 1 C butter until the mixture resembles fine crumbs.  Combine eggs, milk, and vanilla.  Add to flour mixture, mixing until blended.  Spread half the batter into a greased 9x13 pan.
 
4. Spread the cooled pumpkin mixture over the batter. Spoon the remaining batter in small mounds over the pumpkin mixture, spreading out as much as possible.  Combine the ½ C sugar and ½ c flour, cut in the ¼ C butter until mixture resembles fine crumbs.  Stir in nuts.  Sprinkle nut mixture over batter in pan.  Bake 45-50 minutes or until cake is done

ON WISCONSIN
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