Pumpkin Coffee Cake
- Reviews 3
Ready In: 1 hr
Serves: 12
Ingredients
Cake
- 1⁄2 cup butter
- 3⁄4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sour cream
- 1 (16 ounce) can Libby's canned pumpkin
- 1 egg, slightly beaten
- 1⁄3 cup sugar
- 1 teaspoon pumpkin pie spice
Topping
- 1 cup brown sugar
- 1⁄3 cup butter
- 2 teaspoons cinnamon
- 1 cup chopped nuts (your choice)
Directions
- Cake:
- Preheat oven to 325 degrees F.
- Cream butter, 3/4 cup sugar and vanilla in mixer bowl. Add 3 eggs, beating well after each.
- Combine flour, baking powder, baking soda, salt. Add dry ingredients to butter mixture alternately with sour cream.
- Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.
- Spoon half of batter into 9x13x2-inch cake pan (I did spray with Baker's Joy); spread to corners. Sprinkle half of Topping over batter. Spread pumpkin mixture over Topping. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Topping over top.
- Bake 50-60 minutes until toothpick inserted in center comes out clean.
- Streusel:.
- Cut brown sugar, butter and cinnamon together until blended. Stir in nuts.
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