Carmel Pumpkin Ring, Old Fashioned Coffee Cake

This dessert is best when thoroughly chilled. It’s a good idea to make it the day before you plan to serve it. Simply cover the ring mold with foil and store it in the refrigerator. Turn the caramel pumpkin ring out on a plate when ready to serve and fill the center opening with whipped topping or whipped cream, if desired.

Caramel Pumpkin Ring

  • 1 cup canned pumpkin
  • ½ cup sugar
  • ¾ cup sugar
  • ½ teas. salt
  • ½ teas. ground cinnamon
  • ¼ teas. ground ginger
  • ¼ teas. ground nutmeg
  • 1 teas. vanilla
  • 5 eggs
  • 1 14 ½ oz. can evaporated milk
  • Whipped topping or whipped cream, optional

In a small skillet over low heat melt ½ cup of sugar until it becomes a golden syrup. Stir the sugar constantly while it is cooking to prevent burning. Pour this sugar syrup into a 5-cup ring mold and roll and turn the mold from side to side to coat with the sugar syrup. Set the coated ring mold aside. Preheat oven to 350 degrees F. Slightly beat the eggs. In a mixing bowl stir the pumpkin, ¾ cup sugar, salt, cinnamon, ginger, and nutmeg. Stir in the slightly beaten eggs and then the evaporated milk and vanilla.

Pour this mixture into the mold, place the mold in a pan of hot water and bake the caramel pumpkin ring in the preheated oven for about 1 hour or until knife inserted halfway between the center and the outside edge comes out clean. Cool the pumpkin ring and then refrigerate to chill thoroughly. To serve, run a knife around the sides of the ring pan. Invert the ring on a serving plate. If desired, fill the center of the ring with whipped topping or whipped cream.

Old Fashioned Coffee Cake

  • 3 cups sifted flour
  • 2 cups sugar
  • 2 cups sour milk*
  • ¾ cup butter or margarine
  • ½ teas. ground cinnamon
  • ½ teas. ground cloves
  • ½ teas. ground nutmeg
  • 1 teas. baking soda
  • 1 beaten egg
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 Tbsp. flour

*To make sour milk heat the milk in the microwave until just warm. Stir in 2 tablespoons of either lemon juice or vinegar. Allow milk to sit on counter for 3-5 minutes until it begins to separate. The sour milk is now ready to use. Preheat oven to 350 degrees F. Spray a 13×9 baking dish with cooking spray. Sift the 3 cups of flour, the sugar, cinnamon, cloves and nutmeg together into a mixing bowl. Use a pastry cutter or 2 knives to cut in the butter or margarine until the mixture resembles coarse meal.

Reserve ½ cup of this crumb mixture and set aside. Combine the sour milk and baking soda. Add the milk mixture and the egg to the remining crumb mixture in the mixing bowl and beat well. In a small bowl combine the raisins and walnuts with the 1 tablespoon of flour. Stir the floured raising and walnuts into the cake batter. Pour the batter into the prepared baking pan. Sprinkle the reserved ½ cup of crumbs over the top of the coffee cake. Bake in preheated oven for about 55 minutes or until toothpick inserted in center of cake comes out clean. Cake maybe served either warm or cold.