by Kathy Hamman Miller

Layer 1 – Coffee Cake Ingredients:

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon pumpkin pie spice

1 cup pumpkin purée

1/2 cups brown sugar

1/4 cup granulated sugar

1/2 cup oil

1/4 cup milk

Layer 2 – Streusel Topping Ingredients:

1 cup flour

1/2 cup butter

2/3 cups brown sugar

1 teaspoon pumpkin pie spice

Layer 3 – Caramel Syrup Topping Ingredients:

1/2 cup butter

1/2 cup buttermilk

1 cup sugar

1 tablespoon honey or corn syrup

1/2 teaspoon baking soda

1 teaspoon vanilla

Instructions:

Preheat oven to 350 degrees. Grease an 8×8 baking dish.

Layer 1 – coffee cake – the oil makes it really easy to toss the ingredients all in one bowl and mix! Spread evenly in greased baking dish.

Layer 2 – streusel – I find smashing the ingredients together with cold butter using a fork works well for this. Sprinkle evenly over batter. Bake for 30 – 35 minutes in a 350 degree oven.

Layer 3 – caramel syrup – Make this after you take the cake out of the oven. Add all of the ingredients except for the vanilla to a saucepan. Over medium heat, whisk until bubbles form around outside edges, this takes about three to four minutes.

Then at this point whisk occasionally for about 8 to 12 minutes watching, adjusting the heat so it doesn’t bubble up too high, and until the consistency is like syrup. Remove from heat.

If you add the vanilla before you bring it to a boil, it evaporates! So whisk the vanilla in when removing from heat and let rest for four minutes. Drizzle it over the warm cake. Serve and Enjoy!

A quick note on the syrup: It can be made separately as it also works good to pour over ice cream, stir into a mocha frappe, or to use as a fruit dip. The caramel syrup leftover syrup can be refrigerated for up to three weeks in a tightly sealed container. It will thicken as it cools, but can be reheated.