SOUR CREAM PUMPKIN COFFEECAKE|
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 3/4 c. (16 oz. can) solid
1 slightly beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice
Cream butter, 3/4 cup sugar and vanilla in mixing bowl.
Add 3 eggs, beating well. Combine flour, baking powder and
soda. Add dry ingredients to butter mixture alternately with
sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar and pie
spice. Spoon half of batter into 13 x 9 x 2-inch baking dish,
spread to corners. Sprinkle half of the Streusel over batter.
Spread pumpkin mixture over Streusel. Carefully spread remain-
ing batter over pumpkin mixture. Spread remaining Streusel
over top. Bake at 325 degrees for 50 to 60 minutes or until toothpick
comes out clean. Makes 12 servings.
1 c. firmly packed brown sugar
1/3 c. butter
2 tsp. cinnamon
1 c. chopped nuts
Cut brown sugar; combine butter and cinnamon until
blended. Stir in chopped nuts.
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