September 3, 2011

Sour Cream Pumpkin Coffeecake

Just as I say you can't have enough blueberry recipes in the summer, you simply can't have too many pumpkin recipes for fall! I love baking with pumpkin-there's nothing like that incredible smell of spices coming out of your oven! It's sure to warm you up on a frigid winter day!

1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1-3/4 cups (16-ounce can) solid pumpkin
1 egg, lightly beaten
1 teaspoon pumpkin pie spice
(or 1/2 t. cinnamon and 1/4 t. each nutmeg and ginger)

1 cup packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts

For the streusel, in a small bowl, cut butter into brown sugar and cinnamon. Mix in chopped nuts. Set aside.

In a large bowl, cream butter, 3/4 cup sugar and vanilla. 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 cup sugar and pie spice. Spoon half the batter into a 13x9-inch baking pan; spread to corners. Sprinkle half 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) 50 to 60 minutes or until toothpick inserted in center comes out clean. 12 servings.

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