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Coffee Cake-Pumpkin




Source of Recipe


Maggie Viken






List of Ingredients



• 1/2 C. unsalted butter, softened
  
• 3/4 C. super fine sugar
  
• 1 tsp. pure vanilla extract
  
• 3 jumbo eggs
  
• 2 C. unbleached flour
  
• 1 tsp. baking powder
  
• 1 tsp. baking soda
  
• 1 C. sour cream
  
• 16 oz. can pumpkin
  
• 1 jumbo egg, slightly beaten
  
• 1/3 C. superfine sugar
  
• 2 tsp. pumkin pie spice
  
• STREUSEL
  
• 1 C. brown sugar, packed
  
• 1/3 C. unsalted butter, softened
  
• 2 tsp. cinnamon
  
• 1 tsp. pumpkin pie spice
  
• 1 C. pecans, chopped fine
  






Instructions



1. Cream 1/2 cup butter, 3/4 cup sugar and vanilla in a bowl. Add the 3 eggs and beat well. Combine flour, baking powder and baking soda. Add to creamed mixture alternating with sour cream.
   
2. Combine pumpkin, remaining egg and sugar with the pumpkin pie spice and set aside.
   
3. Combine streusel ingredients together with a fork or hands until crumbly. Set aside.
   
4. Spoon half batter mixture into 9x13 inch pan. Sprinkle half of the streusel over the batter and spread all of the pumpkin mixture on top of streusel. Spread remaining batter over pumpkin and top with remaining streusel. Bake at 325 degrees F. for 50-60 minutes. Cake will pick test done.