A pumpkin spice coffee cake for your fall mornings. Perfect.
1 cup of sugar
1 cup of vegetable oil
2 cups flour
1 teaspoon baking powder
3 tablespoons pumpkin pie spice, divided
1 (15 oz) can of pumpkin
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 baking dish. Set aside.
In a mixing bowl, beat your sugar and oil together. Next, beat in each egg. Beat in flour and then baking powder. Beat in two tablespoons of pumpkin pie spice.
Spread half of your batter across your prepared baking dish. Next, open your can of pumpkin and stir remaining tablespoon of pumpkin pie spice in. Take your pumpkin and spread it over your batter in the baking dish. Finally, take the other half of your batter and spread it on top of your pumpkin. Using a sharp knife lightly swirl the three layers together.
Bake about 45 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and serve immediately or later at room temp.
A square of coffee cake and a cup of coffee and I’m one happy camper.