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  1. Wednesday, January 31, 2007

    Pumpkin Coffee Cake


    Pumpkin Coffee Cake
     
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    All Recipes via Karen Stadelmeier
    Author:
    Recipe type: Dessert
    Ingredients
    • TOPPING INGREDIENTS:
    • ¼ cup packed brown sugar
    • ¼ cup sugar
    • ½ teaspoon ground cinnamon
    • 2 tablespoons cold butter or margarine
    • ½ cup chopped pecans
    • CAKE INGREDIENTS:
    • ½ cup butter or margarine, softened
    • 1 cup sugar
    • 2 eggs
    • 1 cup sour cream
    • ½ cup canned or cooked pumpkin
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon pumpkin pie spice
    • ¼ teaspoon salt
    Instructions
    1. 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 cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
    Notes
    KAREN’S NOTES:
    I used a mixture of cloves, cinnamon, ginger and nutmeg for the pumpkin spice and skipped the nuts for you :-). I also used one pan instead of two and I think the thickness was perfect.

    Posted by Jane Maynard at 10:47 pm   No Comments
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