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Sour Cream Pumpkin Coffee Cake
1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cup (16 ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts
: Cream butter, 3/4 cup sugar and vanilla extract in mixing bowl.
Add 3 eggs, beating well.
Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream.
Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.
Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners.
Sprinkle half of the Streusel over batter.
Spread pumpkin mixture over Streusel.
Carefully spread remaining batter over pumpkin mixture.
Spread remaining Streusel over top.
Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean.
: Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.
Makes 12 servings.
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