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SOUR CREAM PUMPKIN COFFEECAKE 1/2 c. butter 3/4 c. sugar 1 tsp. vanilla 3 eggs 2 c. flour 1 tsp. baking powder 1 tsp. baking soda 1 c. sour cream 1 3/4 c. (16 oz. can) solid pack pumpkin 1 slightly beaten egg 1/3 c. sugar 1 tsp. pumpkin pie spice Streusel 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. Streusel: 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |