Pumpkin Spice Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A warm spicy fall treat for tea or dessert. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter, softened |
2/3 cup white sugar |
1/3 cup brown sugar |
2 eggs |
1 teaspoon vanilla extract |
1 cup cooked pumpkin |
1/2 cup sour cream |
1 cup pecans, toasted and finely chopped |
2/3 cup firmly packed brown sugar |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/8 teaspoon clove |
1/8 teaspoon allspice |
1/8 teaspoon mace |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 10-inch tube pan and set aside.
3. In a small bowl, combine flour, baking soda, baking powder and salt; set aside.
4. Cream butter and sugar until light and fluffy.
5. Add eggs and vanilla and beat well.
6. Add pumpkin and sour cream and blend well.
7. (Batter may have a curdled appearance - that's ok!).
8. Stir in dry ingredients just until mixed.
9. Toast pecans in 350' oven for 5 minutes. Chop fine.
10. Combine pecans, brown sugar and spices.
11. Spread half the batter in prepared pan.
12. Sprinkle with half the pecan mixture.
13. Spread the remaining batter oven, then sprinkle with the remaining pecan mixture.
14. Bake in 350-degree oven for 40-45 minutes.
15. Cool in pan for 10 minutes, then remove from pan to cool on rack.
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