Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, no butter coffee cake with chocolate drizzle and pumpkin seeds. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

An extremely moist chocolate cake with pumpkin and cream cheese frosting. To serve, drizzle with butterscotch sauce and sprinkle with confectioners' sugar. This cake started out as the Pumpkin Crunch Cake from this site, but with so many changes, it became a whole new yummy delicious recipe.

No butter coffee cake with chocolate drizzle and pumpkin seeds is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. No butter coffee cake with chocolate drizzle and pumpkin seeds is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have no butter coffee cake with chocolate drizzle and pumpkin seeds using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make No butter coffee cake with chocolate drizzle and pumpkin seeds:

1. Make ready 1.5 Cups Flour
2. Prepare 1 Cup Sugar
3. Get 2 Teaspoons Baking powder
4. Prepare 0.5 Teaspoon Baking soda
5. Prepare 1 Cup Sour cream
6. Take 2 Eggs
7. Get 1 Tablespoon coffee Strong
8. Prepare 1 Cup Pumpkin seeds

Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Lite recipe for Cinnamon Streusel Coffee Cake with nutty pecans/walnuts. Easy to make and the entire recipe can be put together in minutes.

Instructions to make No butter coffee cake with chocolate drizzle and pumpkin seeds:

1. Preheat oven to 350.
2. Combine flour, sugar, baking powder, baking soda and salt in a bowl.
3. In a separate bowl mix together the sour cream,eggs and coffee, really well.
4. Now add the dry ingredients to the wet ones. Combine well. Do not over mix or the cake will becomes tough.
5. Coat a cake pan with cooking spray and pour half the batter into it.
6. Spread half the pumpkin seeds on top the batter and then pour the remaining batter.
7. Quickly toss the remaining pumpkin seeds in 1 teaspoon full of brown sugar and sprinkle it on top of the cake batter.
8. Bake for 30-40 minutes until a tester comes out clean.
9. Once the cake has been baked and cooled. Drizzle your favorite chocolate sauce all over it. Drizzle some more sauce when you serve. Great to eat by itself or even alongside some ice cream.
10. Stuff face!

Scrape the batter into the pan and smooth the top. Sprinkle topping evenly on top of the batter. The surprise inside this pumpkin cake is a swirl of chocolate. Use your measuring cup to mix the chocolate into the batter so you don't have to wash another bowl. In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on Drizzle over cake.

So that is going to wrap it up for this special food no butter coffee cake with chocolate drizzle and pumpkin seeds recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!