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Sour Cream Pumpkin Coffeecake




Source of Recipe


Internet


List of Ingredients




Topping
One Tbl of sifted flour
1 ¼ tsp cinnamon
¾ c of dark brown sugar
2 tbl unsalted butter
3 ½ ounces corn flakes

Stir dry ingredients except for corn flakes in a bowl. Cut in the butter till it resembles coarse meal. Do not overmix. Stir in the corn flakes and crush a bit. Set at room temperature.

Cake
2 c of sifted all-purpose flour
1 tsp double acting baking powder
1 tsp baking soda
Scant ¼ tsp salt
4 ounces unsalted butter
1 c granulated sugar
3 eggs
1 cup sour cream
1 ½ cups of canned pumpkin

Sift together dry ingredients and set aside.
In a large bowl of a mixer, beat sugar and butter. Add eggs one at a time until thoroughly incorporated. On low speed, add the dry ingredients in three additions alternating with the sour cream, beating only until incorporated after each addition. Remove bowl from mixer and slowly fold in the pumpkin. Turn into greased 13*9*2 pan and bake for 30 to 35 minutes in a 350 degree preheated oven.



Recipe