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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is so delicious. Stock up on canned pumpkin because you will want to make this all year long. Ingredients:
topping |
1/4 cup granulated sugar |
1/4 cup packed brown sugar |
3/4 tsp ground cinnamon |
2 tbs cold butter cut into small chunks |
1 cup chopped pecans |
cake |
1/2 cup room temperature butter |
1 cup granulated sugar |
2 eggs |
1 cup canned pumpkin (be sure it's not pumpkin pie filling) |
1 cup sour cream ( can be lowfat) |
1 tsp vanilla extract |
2 cups all purpose flour |
1 tsp baking soda |
1 tsp baking powder |
1 tsp ground cinnamon |
1/4 tsp kosher salt |
Directions:
1. Preheat oven to 325.
2. Grease and flour two 8 round cake pans.
3. Make the topping: Combine sugars and cinnamon. Cut in the butter until mixture looks like course crumbs. Stir in pecans. Put in refrigerator until needed.
4. Make the cake:
5. Combine the pumpkin, sour cream and vanilla in a small bowl. Set aside.
6. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and salt.
7. In a large mixing bowl, cream the butter and sugar. Add eggs one at a time mixing well after each addition.
8. Add 1/2 the dry ingredients to the butter mixture, mix until combined. Add 1/2 pumpkin mixture to butter mixture and mix well. Add the remaining 1/2 dry ingredients and mix well. Add remaining pumpkin mixture and mix until combined.
9. Pour 1/2 the batter into each pan. Sprinkle 1/2 the topping onto each pan of batter.
10. Bake 45 minutes or until a toothpick inserted in the center comes out clean.
11. Best served warm. You can heat up each slice in the microwave 15-20 seconds.
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