Try this delicious locally made fruit spread to go along with your favorite bread, cracker or cheese!
On those true autumn mornings, I love to wake up everyone in the house with the smell of Pumpkin Butter Coffee Cake baking fresh in the oven. Well, I like them to think I slaved over something baking in the oven. The truth is, it only takes 5-minutes and you do it in the microwave! It’s so simple, even I can manage to throw a few mugs of coffee cake together during the early hours of the morning. I hope you enjoy this recipe as much as I do.
5-Minute Pumpkin Butter Coffee Cake
For the coffee cake:
2 tablespoons butter, softened
2 tablespoons white sugar
1/2, whisked egg
2 tablespoons Vanilla greek yogurt
1/4 cup flour
1/8 teaspoon baking powder
2 tablespoons Gettysburg Olive Oil Co. Pumpkin Butter
For crumb topping:
1 tablespoon butter, softened
2 tablespoon flour
1 tablespoon brown sugar
1 teaspoon cinnamon
In a mug, soften 2 tablespoons of butter. Do not fully melt.
Again, in the mug, mix in the white sugar with a fork until fluffy. About 30 seconds
Add the egg, and mix thoroughly
Stir in the yogurt
Mix in the flour and baking powder until you get a smooth batter
Mix in pumpkin butter.
For the crumb topping: In a separate ramekin, mix together all the ingredients with your fingers until it becomes crumbly. Pour over the batter mixture in the mug
Microwave on high for 2 1/2 minutes. (this time will be different for every microwave so keep an eye on it as it cooks. It should puff up, doubling in size almost. When it’s finished it will be full, not sink down in the mug, and should spring back when you touch it.)
Allow to cool for 10 minutes. This thing is HOT when you first take it out. If you can’t wait for that first bite, you have been warned.