Sour Cream Pumpkin Coffeecake
Source of Recipe
4 on 4
List of Ingredients
1/2 c. butter or margarine
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 tsp. pumpkin pie spice
2 c. flour
Streusel (follows)
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 3/4 c. pumpkin
1 slightly beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice
Recipe
Cream butter, sugar, vanilla and pumpkin pie spice 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, 1 beaten egg,
1/3 cup sugar and pie spice. Spoon half of batter into 13 x 9
x 2-inch pan baking dish; spread to corners. Sprinkle half of
Streusel carefully over batter. Spread pumpkin mixture over
Streusel. Carefully spread remaining batter over pumpkin
mixture. Sprinkle remaining Streusel over top. Bake in slow
oven at 325 degrees for 50 to 60 minutes or until toothpick inserted
comes out clean.
Streusel:
1 c. firmly packed brown sugar
1/3 c. butter
2 tsp. cinnamon
1 c. chopped nuts
Cut together brown sugar, butter and cinnamon until well
blended. Stir in nuts. Makes 12 servings.
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