Stir-Ins & Recipes

Streusel:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1 teaspoon pumpkin pie spice
• 6 tablespoons butter OR margarine
• 1/3 cup quick oats (not instant) OR old fashioned oats
• 1/2 cup chopped pecans

Cake:

• 1 cup milk
• 1 package Fleischmann's^® Simply Homemade^® Country White No Knead Bread Mix
• 1/2 cup sugar
• 1 egg, beaten
• 2 tablespoons butter OR margarine, melted
• 1 teaspoon pumpkin pie spice

To make streusel: Mix flour, sugars and pumpkin pie spice in a medium bowl. Cut in butter with a pastry blender or two forks until mixture is crumbly. (Or, mix in a small food processor.) Stir in oats and pecans. Place half of mixture in a greased 8 x 8-inch pan. Set aside remaining streusel for topping.

Microwave milk in a large bowl about 30 to 45 seconds, until warm (100° to 110°F); stir in sugar and yeast packets. Let sit for 3 minutes. Add 1/2 cup sugar, egg, butter, pumpkin pie spice and bread mix. Mix thoroughly. Spread dough evenly over streusel. Sprinkle top with reserved streusel. Cover and let rise 25 minutes in a warm, draft-free place. Bake in a preheated 350°F oven for 35 to 45 minutes, until coffee cake is well browned and toothpick inserted in center comes out clean. Serve warm.