Ingredients
1 1/2
cups All Purpose Flour
3/4
cup firmly packed brown sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/4
teaspoon baking soda
2/3
cup buttermilk
1/2
cup canned pumpkin
1/3
cup oil
1/2
teaspoon maple flavor
2
eggs, beaten
1/2
cup sugar
1
teaspoon cinnamon
1
teaspoon maple flavor
Preparation
Heat oven to 350°F. Spray bottom only of 9-inch square pan with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and all remaining coffee cake ingredients; mix just until dry ingredients are moistened.
In small bowl, combine 1/2 cup sugar and cinnamon; mix well. Add 1 teaspoon maple flavor; mix well with fork.
Spread half of batter in sprayed pan. Sprinkle with half of topping. Spoon remaining batter over top; spread evenly. Sprinkle with remaining topping.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.
