Skip to main content

On Your Table Blog

October 17, 2023

Blast from the past: Pantry Shelf Pumpkin Coffeecake

Blast from the past: Pantry Shelf Pumpkin Coffeecake

Everything old is new again! Back in October of 1990, NDFB's Program Coordinator Arlene Peterson wrote this for her Pantry Shelf column in Dakota Family, NDFB's publication at the time:

"When we feel fall in the air, it seems that it's also time for apples and pumpkins and the aroma of the heavier spice scents that go along with them."

She featured a Pumpkin Coffeecake recipe, and we have to admit that, while it sounds labor intensive, it also sounds very delicious. For each column, Arlene would feature a cookbook from an organization or group in North Dakota. She would also try the recipe and if it made the cut, it would be featured in her column. So, if it appeared in Dakota Family, you know it was pretty darn delicious!

Each month we will be featuring a Pantry Shelf recipe for you to try. And let us know at how it turned out!

Pumpkin Coffeecake

1/2 C. butter

3/4 C. sugar

1 tsp. vanilla

3 eggs

2 C. flour

1 tsp. baking powder

1 tsp. baking soda

1 C. sour cream

Cream butter, 3/4 cup sugar, and vanilla in a mixing bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add to butter mixture, alternately with sour cream. Set aside.

1/3 C. sugar

1 3/4 C. canned pumpkin

1 slightly beaten egg

1 tsp. pumpkin pie spice

2 tsp. cinnamon

1 C. brown sugar

1/3 C. butter

1 C. chopped nuts

Combine 1/3 C. sugar, pumpkin, beaten egg and pie spice. Set aside.

Cut the brown sugar, cinnamon and butter together until blended. Stir in chopped nuts. Set aside.

Spoon half of batter into 13 x 9 pan spreading to corners. Sprinkle half of the brown sugar/cinnamon mixture over batter. Spread the pumpkin mixture next. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining brown sugar/cinnamon mixture over top.

Bake at 325 degrees for 50-60 minutes or until a toothpick inserted in center comes out clean.