Otherwise, this is a Stonewall Kitchen recipe that I snarked since I'd bought their Maple Pumpkin Butter, and it was REALLY tasty, and stupidly easy. It's definitely something like an extremely moist and hearty coffee cake with ribbons of (mild tasting) pumpkin butter throughout it. If you want to make more, double the entire recipe and use a 9x13 pan.
WARM PUMPKIN PUDDING CAKE - Makes 16 small servings, or 12 larger servings.
1 c all-purpose flour (I used a scant cup of 1 part barley flour and 1 part spelt flour)
3/4 c sugar (I used 1/2 cup)
2 tsp baking powder
1/2 tsp salt
1/2 c buttermilk (use 1 tsp vinegar/lemon juice and pour in non-dairy milk to fill 1/2 cup)
3/4 tsp vanilla (or other appealing extract)
1 c margarine (Earth Balance for me!)
1 c pecans (if you don't like your cake absolutely studded with them, cut it down by half)
1/2 jar (6 oz of 12 oz jar) Maple Pumpkin Butter (or any other; I did cherry-fig the last time)
1. Grease a 9x9 pan, preheat oven to 325 deg F.
2. Excluding Maple Pumpkin Butter, mix all ingredients together.
3. Spread in prepared pan, pour Maple Pumpkin Butter over batter.
4. Bake until bubble have risen to the top or feels firm to the touch, about 45 min.
5. Transfer to rack to cool. Cool overnight or refrigerate before cutting.