SOUR CREAM PUMPKIN COFFEE CAKE

Sour Cream Pumpkin Coffee Cake image

Provided by Sue Brooks

Categories Cakes

Time 1h30m

Number Of Ingredients 19

1/2 c butter, room temperature
3/4 c sugar
1 tsp vanilla extract
3 eggs
2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c sour cream
PUMPKIN MIXTURE
1 can(s) pumpkin (16 oz. or 15 oz.)
1/3 c sugar
1 beaten egg
1 tsp pumpkin pie spice*
STREUSEL
1 c brown sugar, firmly packed
1/3 c butter, room temp (or slice 5 1/3 tbsp from stick of butter)
2 tsp cinnamon
1 c chopped nuts (walnuts or pecans)

Steps:

1. In large bowl, cream butter, 3/4 cup sugar, and vanilla. Add 3 eggs, beating well.
2. In another bowl, sift together flour, baking powder, soda, and salt.
3. Add dry ingredients to the butter mixture, alternating with sour cream. Set aside.
4. In another bowl, combine pumpkin, 1 egg, 1/3 cup sugar, and the pumpkin pie spice*. Set aside.
5. For streusel, mix brown sugar with 2 tsp cinnamon. Mix in 1/3 cup butter (room temperature), then mix in chopped nuts.
6. Spoon half of sour cream batter into 13x9x2-inch baking pan**; spread to corners.
7. Carefully sprinkle HALF of streusel over batter.
8. Spread on all of pumpkin mixture. (I use a large spoon to dollop on pumpkin mixture...about 12 dollops. Then, with back of the spoon, gently spread the mounds together without disturbing the batter.)
9. Carefully spread on remaining batter.
10. Sprinkle remaining streusel on top.
11. Bake in preheated 350 degree oven for 50-60 minutes. (When I bake in a pyrex dish, I set oven to 325 degrees and bake for 50 minutes.)
12. *If you don't have "pumpkin pie spice," make your own. My version is: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves. **Note: The last few years, I've been using an 11.5x8x2-inch pyrex baking dish which also works out nicely. The cake rises ALL the way to the top, but has never spilled over.