Carol's Sour Cream Pumpkin Coffee Cake
Total preparation time: 1 hr bakeIngredients:
- 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
Steps:
- 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.
- 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.
- Streusal: Cut brown sugar, butter and cinnamon together until blended. Stir in nuts.
- Sprinkle half of streusal over batter. Spread pumpkin mixture over streusal. Carefully spread remaining batter over pumpkin mixture. Sprinkle streusal over top.
- Bake in slow oven (325 degrees) 50-60 minutes or until toothpick inserted in center comes out clean. Remove and cool on wire rack.
