Dessert: Sour Cream-Pumpkin Coffee Cake Recipe

Ingredients

1 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans

Instructions

Preheat oven to 325 °. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel.
Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Add a review for Sour Cream-Pumpkin Coffee Cake Recipe