 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays. Ingredients:
topping: |
1/4 cup packed brown sugar |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
2 tablespoons cold butter |
1/2 cup chopped pecans |
cake: |
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 cup (8 ounces) sour cream |
1/2 cup canned pumpkin |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
Directions:
1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings.
|
|