Pumpkin Sour Cream Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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I have no idea where this recipe came from. I have had this recipe for at least 30 years. This is a moist and tasty cake. Not to hard to make. We use to make this every fall with fresh pumpkin Ingredients:
2/3 cup butter |
1 cup white sugar |
4 eggs |
1 teaspoon vanilla |
2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup sour cream |
1 (16 ounce) can pumpkin |
1 teaspoon pumpkin pie spice |
1 cup brown sugar |
2 teaspoons cinnamon |
1 cup walnuts |
Directions:
1. Preheat oven to 325°F.
2. Prepare 9x13-inch cake pan by greasing.
3. Cream together 3/4 cup sugar, 1/2 cup butter, and 1 tsp vanilla.
4. Add 3 beaten eggs to butter/sugar mix.
5. Mix 2 cup flour, 1 tsp baking powder, 1 tsp baking soda.
6. Alternate mixing dry ingredients to butter/sugar mixture with the sour cream, blending well to form batter.
7. I separate bowl mix pumpkin, 1 egg, beaten, 1/3 cup sugar, and spice till smooth.
8. Prepare a streusel topping with 1/3 cup soften butter,1 cup brown sugar, 2 tsp cinnamon, and 1 cup nuts.
9. Pour 1/2 the batter into prepared pan.
10. Spread pumpkin mixture over batter, then top with 1/2 the streusel.
11. Top with remaining batter top with remaining streusel.
12. Bake 50 to 60 minutes.
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