Inn at Riverbend

Carol's Sour Cream Pumpkin Coffee Cake: Bread

Servings: 0

Prep time:1 hr bake

Ingredients:

• 

  1/2 cup Butter or margarine

• 

  3/4 cup Sugar

• 

  1 teaspoon Vanilla

• 

  3 Eggs

• 

  2 cups All purpose flour

• 

  1 teaspoon Baking powder

• 

  1 teaspoon Baking Soda

• 

  1 cup Sour Cream

• 

  16 oz. can Solid pack pumpkin

• 

  1 Egg, slightly beaten

• 

  1/3 cup Sugar

• 

  1 teaspoon Pumpkin pie spice

• 

  1 cup brown sugar, firmly packed

• 

  1/3 cup butter or margarine

• 

  2 teaspoon cinnamon

• 

  1 cup nuts, chopped

Step 1:

Batter-Cream butter, sugar and vanilla in mixing bowl. Add eggs, beating well. Combine flour, baking powder, and baking soda. Add dry indredients to butter mixture alternately with sour cream.

Step 2:

Pumpkin mixture-in a separate bowl, combine pumpkin, beaten egg, 1/3 C sugar, and pie spice. Spoon half of the batter into a 13" x 9" x 2" prepared baking pan. Spread to corners.

Step 3:

Streusal: Cut brown sugar, butter and cinnamon together until blended. Stir in nuts.

Step 4:

Sprinkle half of streusal over batter. Spread pumpkin mixture over streusal. Carefully spread remaining batter over pumpkin mixture. Sprinkle streusal over top.

Step 5:

Bake in slow oven (325 degrees) 50-60 minutes or until toothpick inserted in center comes out clean. Remove and cool on wire rack.