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Sour Cream Pumpkin Coffee Cake

posted by FLBBA on Sunday October 21st 1:44pm

Inn of the WeekBella Rose Bed and Breakfast

Bella Rose Bed and Breakfast

Canandaigua, New York

Ingredients:  batter

1/2 cup butter or margarine

3/4 cup sugar

1 tsp vanilla

3 eggs

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 cup sour cream

Ingredients:  filling

16 oz. can solid pack pumpkin

1 egg, slightly beaten

1/3 cup sugar

1 tsp. pumpkin pie spice

Ingredients:  streusel

1 cup brown sugar firmly packed

1/3 cup butter

2 tsp cinnamon

1 cup nuts, chopped



Preheat oven 325 degrees.  Cream butter, sugar and vanilla in mixing bowl.  Add eggs, beating well.  In a separate bowl, combine flour, baking powder, and baking soda.  Add dry ingredients to butter mixture alternately with sour cream.

Pumpkin mixture

In a separate bowl, combine pumpkin, beaten egg, 1/3 cup sugar, and pie spice.  Spoon half of the batter into a 13 x 9 x 2 inch prepared baking pan.  Spread to corners. 


Cut brown sugar, butter and cinnamon together until blended.  Stir in nuts.  Sprinkle half of streusel over batter.  Spread pumpkin mixture over streusel.  Carefully spread remaining batter over pumpkin mixture.  Sprinkle streusel over top.

Bake 50-60 minutes or until toothpick inserted in center comes out clean.  Remove and cool on wire rack.

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