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Sour Cream Pumpkin Coffeecake

List of Ingredients




Sour Cream Pumpkin Coffeecake
1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cups or 16-ounce can pumpkin
1 slightly beaten egg
1/3 cup sugar
1 teaspoon pumpkin pie spice

Streusel
1 cup packed brown sugar
1/3 cup butter
2 teaspoons cinnamon

Cut together until blended. Stir in chopped nuts. Set aside.

Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. Add dry ingredients to butter mixture alternately with sour cream. Combine, in bowl, pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into 13x9x2 inch baking dish. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake at 325 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Makes 12 servings.







Recipe