Pumpkin Spice Coffee Cake

Here's a delicious coffee cake which tastes even better after a day or two.  It also freezes well.


Preheat oven to 350F. Grease and flour a Bundt pan.



You need:
1 cup (2 sticks) butter
3 cups sugar
3 eggs, beaten
1 small can pumpkin
1 tsp vanilla
1 tsp butter flavoring
1 tsp coconut flavoring


3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp nutmeg
1 tsp allspice
1 tsp cloves
1 tsp cinnamon
1 cup finely chopped nuts (optional)

For icing:
1/2 cup of coarsely chopped walnuts, lightly toasted
1 cup powdered sugar
1 tsp vanilla, plus plus a couple tsp water

Cream the butter and sugar until fluffy.  Add eggs, pumpkin, and liquid flavors. Sift flour and dry ingredients and add to creamed mixture.

Bake at 350F for about an hour and 10 minutes or until toothpick comes out clean. 

Cool on rack, invert onto platter, and then drizzle with icing and nuts.

I have served this cake to several of my German relatives - fabulous bakers -  who took this recipe with them.  A rare honor ;)