Sour Cream-Pumpkin Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 15 |
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A spiced pumpkin filling is the sweet surprise inside this tender cake. Itâs sure to steal the spotlight at a breakfast or brunch. Ingredients:
1 cup packed brown sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons pumpkin pie spice |
1/3 cup cold butter |
1 cup chopped pecans |
batter: |
1/2 cup butter, softened |
3/4 cup sugar |
3 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup (8 ounces) sour cream |
filling: |
1 can (15 ounces) solid-pack pumpkin |
1 egg, lightly beaten |
1/3 cup sugar |
1 teaspoon pumpkin pie spice |
Directions:
1. Preheat oven to 325°. In a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
3. Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel.
4. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Yield: 15 servings.
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