Sour Cream Pumpkin Coffeecake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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SOUR CREAM PUMPKIN COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Mesquite, Texas in 1994. Ingredients:
1/2 cup butter |
3/4 cup sugar |
1 teaspoon vanilla |
3 eggs |
2 cup flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup sour cream |
16 ounce can pumpkin |
1 slightly beaten egg |
1/3 cup sugar |
1 teaspoon pumpkin pie spice |
streusel |
1 cup packed brown sugar |
1/3 cup butter |
2 teaspoons cinnamon |
1 cup chopped pecans |
Directions:
1. Cream together butter, sugar and vanilla then add 3 eggs beating well.
2. Combine flour, baking powder and soda then add to butter mixture alternately with sour cream.
3. Combine pumpkin, slightly beaten egg, sugar and pumpkin pie spice.
4. Spoon half of batter into rectangular baking dish and spread to corners.
5. For streusel combine brown sugar, butter and cinnamon together and mix well then stir in nuts.
6. Sprinkle half of streusel over batter then spread pumpkin mixture over streusel.
7. Carefully spread remaining batter over pumpkin mixture then sprinkle with remaining streusel.
8. Bake at 325 for 35 minutes.
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