Sour Cream Pumpkin Coffeecake
Sour Cream Pumpkin Coffeecake recipe
Yield
16 servingsPrep
15 minCook
60 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
sour cream
|
|
| Pumpkin mixture | |||
| 16 | ounces |
canned pumpkin purée
solid pack |
|
| 1 | each |
eggs
slightly beaten |
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| streusel | |||
| 1 | cup |
brown sugar
firmly packed |
*
|
| ⅓ | cup |
butter
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
sour cream
|
|
| Pumpkin mixture | |||
| 462.4 | ml/g |
canned pumpkin purée
solid pack |
|
| 1 | each |
eggs
slightly beaten |
|
| 79 | ml |
sugar
|
|
| 5 | ml |
pumpkin pie spice
|
|
| streusel | |||
| 237 | ml |
brown sugar
firmly packed |
*
|
| 79 | ml |
butter
|
|
| 1E+1 | ml |
cinnamon
|
|
| 237 | ml |
nuts
chopped |
|
Directions
Cream butter, sugar and vanilla in mixer bowl.
Add eggs, beating well.
Combine flour, baking powder, and baking soda.
Add dry ingredients to butter mixture alternately with sour cream.
Combine pumpkin, beaten egg, sugar and pie spice.
Spoon half of batter in 9x13 inch baking dish ; spread to corners.
Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel.
Carefully spread remaining batter over pumpkin mixture.
Sprinkle with remaining streusel.
Bake at 325℉ (160℃) for 50 to 60 minutes or until tested done.
STREUSEL: Cut sugar into butter; add cinnamon until blended. Stir in chopped nuts.
