Pumpkin Sour Cream Coffee Cake

Recipe by School Chef
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READY IN: 1hr 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • Prepare 9x13-inch cake pan by greasing.
  • Cream together 3/4 cup sugar, 1/2 cup butter, and 1 tsp vanilla.
  • Add 3 beaten eggs to butter/sugar mix.
  • Mix 2 cup flour, 1 tsp baking powder, 1 tsp baking soda.
  • Alternate mixing dry ingredients to butter/sugar mixture with the sour cream, blending well to form batter.
  • I separate bowl mix pumpkin, 1 egg, beaten, 1/3 cup sugar, and spice till smooth.
  • Prepare a streusel topping with 1/3 cup soften butter,1 cup brown sugar, 2 tsp cinnamon, and 1 cup nuts.
  • Pour 1/2 the batter into prepared pan.
  • Spread pumpkin mixture over batter, then top with 1/2 the streusel.
  • Top with remaining batter top with remaining streusel.
  • Bake 50 to 60 minutes.
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