Friendsgiving Brunch

PREP TIME: 15 MINUTES • COOK TIME: 45–50 MINUTES

Melissa Baswell Williams of Bubby and Bean contributed this rich, tender coffee cake. Made with earthy spices and pumpkin puree, it’s perfect for fall!

INGREDIENTS Cake 4 cups Bob’s Red Mill ® Organic Unbleached 1 tsp Baking Powder 2 tsp ground Cinnamon 1 tsp ground Ginger ½ tsp ground Nutmeg ½ tsp ground Cloves 1 tsp Salt ½ cup Butter, softened 2 cup Sugar

2 cups Pumpkin Puree 1 ½ cups Milk 2 Eggs Topping 1 ½ cups Bob’s Red Mill ® Brown Sugar 4 tsp Bob’s Red Mill ® Organic Unbleached

White All-Purpose Flour

White All-Purpose Flour

3 tsp melted Butter ¼ cup Bob’s Red Mill ®

Organic Pumpkin Seeds

INSTRUCTIONS Cake

Preheat oven to 350°F. In a medium bowl, stir together flour, baking powder, spices and salt. In a separate bowl, cream together butter and sugar, then mix in pumpkin puree and egg. Gradually add milk. Pour batter into 9 x 13-inch greased baking pan. Topping Mix topping ingredients (except for pumpkin seeds) and sprinkle over batter. Evenly top with pumpkin seeds. Bake for 45–50 minutes, or until toothpick comes out clean. Cool slightly and serve. Tip: You can easily cut this recipe in half if you’re just making for yourself or your family.

Makes 12 servings.

PUMPKIN COFFEE CAKE