Sour Cream-Pumpkin Coffee Cake
By aamundson
A spiced pumpkin filling is the sweet surprise inside this tender cake.
- 15
- 30 mins
- 80 mins
Ingredients
- Streusel:
- 1 cup packed brown sugar
- 1/4 cup all-purpose flour
- 2 tsp 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 tsp vanilla extract
- 2 cups all-purpose flour (I used 1 cup whole wheat, 1 cup regular)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup (8 oz) sour cream (I used fat free)
- Filling:
- 1 can (15 oz) solid-pack pumpkin
- 1 egg, lightly beaten
- 1/3 cup sugar
- 1 tsp pumpkin pie spice
Preparation
Step 1
1. Preheat oven to 325 F. 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-inch baking dish. Sprinkle with half of 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.
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