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Receta Pumpkin Coffee Cake
by CookEatShare Cookbook

Pumpkin Coffee Cake
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Ingredientes

  • 2 1/4 c. all-purpose flour
  • 3/4 c. sugar
  • 3/4 teaspoon salt
  • 1 pkg. active dry yeast
  • 1/4 c. lowfat milk
  • 1/4 c. water
  • 3 T butter
  • 3 large eggs
  • 1 c. canned pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon grnd ginger
  • 1/2 c. minced nuts
  • 1/4 c. raisins
  • Lemon Frosting (recipe follows)

Direcciones

  1. Mix 1 cup confectioners' sugar and 1/2 tsp grated lemon rind. Add in 1 tbsp lemon juice and sufficient hot water (1-2 tsp) to make frosting of spreading consistency.1. In medium bowl mix together 3/4 cup of the flour, 1/4 cup of the sugar, 1/2 tsp of the salt and yeast.
  2. Put together lowfat milk, water and butter in saucepan. Heat till very warm. Add in to dry ingredients. Beat at medium speed 2 min.
  3. Add in 1 egg and 1/2 cup more flour. Beat at high speed 2 min. Stir in sufficient more flour to make soft dough.
  4. Turn out on lightly floured board and knead till smooth and elastic. Put in greased bowl and turn to grease top. Cover with plastic wrap. Let rise in warm place 1 hour or possibly till doubled.
  5. Punch dough down. Roll into 22 x 10 inch rectangle.
  6. Put together pumpkin, remaining sugar and salt and spices. Add in 2 large eggs, reserving 1 yolk. Spread on dough and sprinkle with nuts and raisins.
  7. Roll up lengthwise and pinch seam to seal. Coil on greased baking sheet, sealing ends. Let rise 45 min or possibly till light.
  8. Mix reserved egg yolk and 1 tbsp water. Brush on cake. Bake at 350 degrees for about 30 min. Remove to rack. Cool and spread with frosting. Makes 1 coffee cake.