Cinnamon Swirl Coffee Cake

This cinnamon swirl coffee cake is so yummy. Why? Because. Who doesn't love cake? Who doesn't love coffee cake for that matter? This recipe is simple, easy and quick, which is what I love. Bake this cake and enjoy the aroma.

Cinnamon Swirl Coffee Cake

1/2 cup sugar
2 TB vegetable oil
1 tsp vanilla
1 egg
1 1/4 cup flour
2 tsp baking powder
3/4 cup milk
1/2 cup sugar
1 tsp cinnamon

Preheat the oven to 350 degrees.
In a medium bowl, beat together the first 1/2 cup sugar, oil,vanilla, and egg just until well mixed.
In another bowl, stir together the flour and baking powder. Add the flour mixture and the milk alternately, by spoonfuls, to the egg mixture.
Stir well.
Mix together the remaining 1/2 cup of sugar with the cinnamon.
Pour the batter into a well-greased 8 inch square baking pan and sprinkle with the cinnamon sugar. Using a knife, gently swirl the cinnamon sugar through the batter, folding it over in places, but leave it unevenly mixed. You should have some spots where the sugar is o the surface, and marbled into the batter in others.
Bake at 350 degrees for 25 to 30 minutes, until the edges are browned, and a toothpick stuck in the middle comes out clen.
Serve warm or cold.

Roasted Pumpkin Seeds-How to make roasted pumpkin seeds

I love carving a pumpkin each year, especially when I take out all the seeds and make roasted pumpkin seeds. And I love fall when the leaves change colors and everything looks so pretty. I especially love Halloween time when I carve at least one pumpkin every year. So instead of throwing out the seeds after you have scooped them out, why not roast them?!

Roasted pumpkin seeds

2 cups pumpkin seeds
1 1/2 TB melted butter
1 1/4 tsp coarse salt

Mix all together.
Spread on cookie sheet.
Bake at 250 degrees until brown and crisp.
Takes 15-20 minutes.