ingredients

  • TOPPING:
    • 2 tsps pumpkin pie spice
    • ¼ cup all-purpose flour
    • 1 cup brown sugar, packed
    • ⅓ cup butter, cold
    • 1 cup pecans, chopped
  • BATTER:
    • ½ cup butter, softened
    • ¾ cup sugar
    • 3 eggs
    • 1 tsp vanilla extract
    • 2 cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 cup sour cream
  • FILLING:
    • 1 15 oz can canned pumpkin
    • 1 egg, slightly beaten
    • ⅓ cup sugar
    • 1 tsp pumpkin pie spice

directions

1. In a small bowl, combine the 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 the 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 the 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 at 325ºF for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

MacGourmet downloadSour Cream Pumpkin Coffee Cake. To import, drag image to your MacGourmet recipe box.

servings/yield

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