Pumpkin Coffee Cake Recipes
Ingredients
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TOPPING:
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1/4 cup packed brown sugar
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1/4 cup sugar
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1/2 teaspoon ground cinnamon
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2 tablespoons cold butter or margarine
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1/2 cup chopped pecans
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CAKE:
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1/2 cup butter or margarine, softened
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1 cup sugar
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2 eggs
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1 cup sour cream
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1/2 cup canned or cooked pumpkin
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon pumpkin pie spice
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1/4 teaspoon salt
Directions
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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.
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