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Sunday, November 23, 2008

Pumpkin Coffee Cake.....

I wanted to share this pumpkin recipe before the holiday. Amongst my dearest family and friends, it has been every bit as loved as pumpkin pie and is also great to have in the morning with coffee if you have overnight guests! It is a Sour Cream Pumpkin Coffeecake. This dessert will be great for Thanksgiving or for Christmas - because nobody wants the "pumpkin recipes" to end. I guarantee your loved ones will want seconds!
Have a Happy Thanksgiving and Enjoy! ~Cheryl

½ c butter
¾ c sugar
1 tsp vanilla
3 eggs
2 c flour
1 tsp baking powder
1 tsp baking soda

1 c sour cream
1 ¾ c (16 oz can pumpkin)
1 beaten egg
1/3 c sugar
1 tsp pumpkin spice

Cream butter, ¾ c sugar, and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder, and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 c sugar and pie spice. Spoon half of the batter into 13x9 baking dish; spread to corners. Sprinkle half of the Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Streusel over top. Bake in slow oven (325°) for 50-60 minutes or until toothpick inserted in center comes out clean. Makes 12 servings.
Streusel: Cut 1 cup firmly packed brown sugar, 1/3 cup butter, and 2 tsp cinnamon together until blended. Stir in 1 cup chopped nuts.

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