Pumpkin Date Coffee Cake

A must-try flavor combo for fall! Smooth pumpkin, soft dates and zesty orange give this coffee cake sweetness in every bite.

Serves: 12Prep: 15 minutesCook: 45 minutesTotal: 1 hourDifficulty: Medium

Serves: 12

Ingredients

  • 2 1/4 cups Simple Truth™ Unbleached All-Purpose Flour, divided
  • 1 1/4 cups sugar, divided
  • 1/2 teaspoon cinnamon
  • 1/4 cup plus 3 Tbsp. Kroger® Unsalted Butter, divided
  • 1 tablespoon baking powder
  • 1 teaspoon Kroger® Pumpkin Pie Spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup Kroger® 100% Pure Pumpkin
  • 1/3 cup plus 1-2 Tbsp. orange juice, divided
  • 2 teaspoons orange, zested
  • 1 cup pecans, chopped
  • 1/2 cup dates, chopped
  • 1/2 cup powdered sugar, sifted

Directions

  • Preheat oven to 375°F. Grease a 10” tube pan.
  • For the crumb topping, combine in a small bowl ¼ cup flour, ¼ cup sugar and cinnamon. Using a pastry blender or fork, cut in 3 tablespoon of the butter until mixture resembles coarse crumbs. Set aside.
  • For the cake, in a large bowl combine remaining 2 cups flour, remaining 1 cup sugar, baking powder, pumpkin pie spice, baking soda and salt. Mix well.
  • Melt remaining ¼ cup butter; cool briefly. Beat eggs in a small bowl, then stir in pumpkin, ⅓ cup orange juice, melted butter and 1 teaspoon grated orange peel.
  • Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened. Stir in nuts and dates. Spoon batter into greased pan then sprinkle with crumb topping.
  • Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool 30 minutes then remove from pan.
  • For the glaze, in a small bowl whisk together the powdered sugar, 1-2 tablespoon orange juice and remaining 1 teaspoon grated orange peel until desired drizzling consistency. Drizzle over coffee cake. Serve warm or at room temperature.

Recipe Information

Serves: 12

Ingredients

  • 2 1/4 cups Simple Truth™ Unbleached All-Purpose Flour, divided
  • 1 1/4 cups sugar, divided
  • 1/2 teaspoon cinnamon
  • 1/4 cup plus 3 Tbsp. Kroger® Unsalted Butter, divided
  • 1 tablespoon baking powder
  • 1 teaspoon Kroger® Pumpkin Pie Spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup Kroger® 100% Pure Pumpkin
  • 1/3 cup plus 1-2 Tbsp. orange juice, divided
  • 2 teaspoons orange, zested
  • 1 cup pecans, chopped
  • 1/2 cup dates, chopped
  • 1/2 cup powdered sugar, sifted

Directions

  • Preheat oven to 375°F. Grease a 10” tube pan.
  • For the crumb topping, combine in a small bowl ¼ cup flour, ¼ cup sugar and cinnamon. Using a pastry blender or fork, cut in 3 tablespoon of the butter until mixture resembles coarse crumbs. Set aside.
  • For the cake, in a large bowl combine remaining 2 cups flour, remaining 1 cup sugar, baking powder, pumpkin pie spice, baking soda and salt. Mix well.
  • Melt remaining ¼ cup butter; cool briefly. Beat eggs in a small bowl, then stir in pumpkin, ⅓ cup orange juice, melted butter and 1 teaspoon grated orange peel.
  • Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened. Stir in nuts and dates. Spoon batter into greased pan then sprinkle with crumb topping.
  • Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool 30 minutes then remove from pan.
  • For the glaze, in a small bowl whisk together the powdered sugar, 1-2 tablespoon orange juice and remaining 1 teaspoon grated orange peel until desired drizzling consistency. Drizzle over coffee cake. Serve warm or at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat8g
Saturated Fat2g
Cholesterol35mg
Sodium230mg
Total Carbohydrate51g
Dietary Fiber2g
Sugars32g
Protein4g