Pumpkin Coffee Cake
Country Woman Christmas
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I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.
SERVINGS: 16-20
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 40 min.
Ingredients:
- TOPPING:
- 1/4 cup packed brown sugar
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter or margarine
- 1/2 cup chopped pecans
- CAKE:
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Directions:
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings.