Formula : Pumpkin Crunch coffee Cake

This is for production ( 14 - 15 cakes ), so if wanting to make at home please use a 1/4 of this recipe.

This cake is very airy & moist, not to sweet and the right amount of spice. Very good crumb.

Pumpkin crunch Coffee Cake

Best done in a 20 QT Mixer.
Formula key: [1# = 1lb] 



Pumpkin Crunch

• 1 # cake shortening
• 1# 8oz. Cake Flour

Cream shortening and flour on first speed for 3 minutes.

• 1# 8 oz. Pumpkin

Add pumpkin, and mix till blended.

• 3# Sugar
• 1# Pastry Flour
• 1 1/2 oz. Salt
• 2 1/2 oz. Baking Powder
• 2 oz. Non-Fat milk
• 3/4 oz. Cinnamon
• 1/4 oz. Ginger
• 1/2 oz. Baking soda

Add sugar, Pastry flour, salt, baking powder, non-fat milk, cinnamon, ginger and baking soda - mix for 3 minutes in 1st speed.

• 1# 8 oz. Whole eggs

Add eggs, unbeaten and mix for 3 minutes in 1st speed.

• 1# Water
• 8 oz. Molasses

Add water and molasses slowly, and mix in 2nd speed for 5 minutes, scrape bowl down.

Panning:

Using 9 inch pie pans, lightly spray with pan prep, fill with 11 oz of mix. (makes 14 -15 coffee cakes)

Top with very fine struesel {no large clumps} - they will collapse the batter during bake.

Bake at 350°F for 20 minutes.


For muffins:


Scoop with a #16 ice-cream scoop .Use paper liners (or parchment) and spray the top of the muffin tin. Finish with streusel on top (as instructed above).