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Inn at Riverbend

Recipe

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.

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