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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This cake is moist and delicious. Do not limit making this cake only in the fall-it is good anytime! This can also be baked in a 9 X 13 pan for approximately 40 minutes. Ingredients:
1/4 cup packed brown sugar |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
2 tablespoons cold butter or 2 tablespoons margarine |
1/2 cup chopped pecans |
1/2 cup butter or 1/2 cup margarine, softened |
1 cup sugar |
2 eggs |
1 cup sour cream |
1/2 cup pumpkin (canned or cooked) |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
Directions:
1. Topping:.
2. In a small bowl, combine sugars and cinnamon.
3. Cut in the butter until mixture resembles coarse crumbs.
4. Stir in pecans; set aside.
5. Cake:.
6. In a mixing bowl, cream butter and sugar.
7. Add eggs, one at a time, beating well after each addition.
8. Combine the sour cream, pumpkin and vanilla; mix well.
9. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture.
10. Beat on low just until blended.
11. Spread the batter into two greased and floured 8-in. round cake pans.
12. Sprinkle with topping.
13. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
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