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Sour Cream Pumpkin Coffee Cake Exps145410 Cwc2492080b11 09 5bc Rms 5

Sour Cream-Pumpkin Coffee Cake

TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling YIELD: 15 servings.
When I was on treat duty for my moms' group, I baked this pumpkin coffee cake. So many people asked for the recipe, the group director wound up putting it in our newsletter. —Rachel Dodd, Avondale, Arizona

Ingredients

  • 1 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup cold butter
  • 1 cup chopped pecans
  • BATTER:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • FILLING:
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 large egg, lightly beaten
  • 1/3 cup sugar
  • 1 teaspoon pumpkin pie spice

Directions

  • 1. Preheat oven to 325°. For streusel, 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, and 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-in. 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 and streusel.
  • 4. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Nutrition Facts

1 piece: 386 calories, 20g fat (9g saturated fat), 94mg cholesterol, 214mg sodium, 47g carbohydrate (31g sugars, 3g fiber), 5g protein.

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