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Sour Cream Pumpkin Coffee Cake




Source of Recipe


The Pastry Shop


List of Ingredients




1/2 cup of butter
3/4 cup of sugar
1 teaspoon of vanilla
3 eggs
2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 cup of sour cream
1 3/4 (16 oz. can) cups of Libby's Solid Pack Pumpkin
1 slightly beaten egg
1/3 cup of sugar
1 teaspoon of pumpkin pie spice
Streusel



Recipe



Cream butter, 3/4 cup sugar and vanilla in mixer bowl.
Add 3 eggs, beating well. Combine flour, baking powder and
baking soda. Add dry ingredients to butter mixture alternately
with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar
and pie spice. Spoon half of batter into 13x9x2 inch baking
dish; spread to corners. Sprinkle half of Streusel over
batter. Spread pumpkin mixture over Streusel. Carefully
spread remaining batter over pumpkin mixture. Sprinkle
remaining Streusel over top. Bake in slow oven (325 degrees F.)
50-60 minutes or until toothpick inserted in center comes out
clean. Makes 12 servings.

Streusel Topping:

Cut 1 cup firmly packed brown sugar, 1/3 cup butter and
2 teaspoons cinnamon together until blended. Stir in 1 cup
chopped nuts.