c. = cup
t. = teaspoon
T. = tablespoon
All temperatures are in Fahrenheit.
SOUR CREAM PUMPKIN COFFEE CAKE
1/2 c. butter
3/4 c. sugar
1 t. vanilla
3 eggs
2 c. flour
1 t. baking powder
1 t. baking soda
1 c. sour cream
1 can (16 oz.) pumpkin
1 beaten egg
1/3 c. sugar
1 t. pumpkin pie spice
Cream first three ingredients in mixer bowl. Add eggs, beating well.
Combine flour, baking powder, and baking soda. Add to butter mixture
alternately with sour cream. Combine pumpkin, beaten egg, sugar, and
pie spice. Spoon half of batter into 9x13" pan; spread to corners.
Sprinkle with half of streusel. Spread pumpkin mixture over streusel.
Carefully spread remaining batter over pumpkin, and sprinkle with
remaining streusel. Bake at 325 degrees (F) for 50-60 minutes.
STREUSEL:
1 c. brown sugar
1/3 c. butter, softened or melted
2 t. cinnamon
1 c. chopped nuts
Combine first three until well blended; stir in nuts.
recipe by Lori Matter