Friday, October 06, 2006
Pumpkin Coffee Cake
Well the fall season is here, time for trick or treating and finding a perfect excuse to make yummy baked goods. This recipe is perfect for the fall & the up & coming winter holiday months.. But I will warn you now, when ever I make this recipe it does not last very long ( it's a huge hit with my family & friends whenever I make it) So if you plan on serving it to more then a few people I highly recommend that you double this recipe or make 2 cakes instead of one and be ready for all of the compliments you will receive for making one of the best coffee cakes your friends and family have ever ate..


Pumpkin Coffee Cake


3/4 cup sugar
1/2 cup butter
3 eggs
2 cups flour
1/2 cup sour cream
1 1/4 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 3/4 cup solid-pack canned pumpkin
1 egg, beaten lightly
1/3 cup sugar
1 1/2 tsp pumpkin pie spice

For the streusel topping:

1 cup brown sugar
1/3 cup butter
2 tsp cinnamon
1 cup chopped nuts

Preheat oven to 325 F.
Cream together butter, 3/4 cup sugar and vanilla.
Beat in 3 eggs. Combine flour, baking soda and powder, and add to the butter mixture along with the sour cream.
In another mixing bowl, mix pumpkin, 1 beaten egg, 1/3 cup sugar and pumpkin pie spice. In a 13x9 baking pan, pour half the plain batter, then half the pumpkin batter, then half the streusel. Repeat layers, making sure to end with the streusel. Bake for 50-60 minutes, or until a toothpick comes out clean.




When this cake bakes somehow the layers bind together and there is a moist pumpkin center which is what makes this cake so delicious ( well thats my favorite part)..oh and the streusel is wonderful when you use mixed nuts (mostly pecans).. This recipe is wonderful for any time of year for brunch,breakfest and even for dessert after dinner.
By Recipe Mom
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