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Sour
Cream Pumpkin Streusel Coffeecake
Makes
12 servings |
The addition of sour cream
makes this coffeecake moist and flavorful. If you desire, you can also
make your own pumpkin
puree. If you do, make sure it's nice and thick. |
Coffeecake Batter:
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 cup unsalted butter, room
temperature |
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3/4 cup sugar
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1 teaspoon vanilla extract
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3 large eggs |
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1 cup sour cream
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Filling:
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1-3/4 cups solid pack pumpkin
(16 oz. can) |
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1 slightly beaten large egg
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1/3 cup sugar |
Streusel:
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1 cup firmly packed dark brown
sugar |
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1/3 cup unsalted butter, room
temperature |
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2 teaspoons ground cinnamon
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1 cup chopped walnuts or
pecans, lightly toasted
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1 teaspoon pumpkin pie spice or
allspice |
- Preheat oven to 325 degrees F. Grease a 13 x 9 x 2 inch
baking dish. Set aside.
- In a small bowl, prepare streusel and set aside: Combine
sugar with nuts, cinnamon and allspice. Cut butter into sugar mixture.
(Fingertips work the best).
- In a large bowl, combine flour, baking powder, and baking
soda. Set aside.
- Make the pumpkin filling in a medium-sized bowl. Combine
pumpkin, beaten egg, cup sugar, and pumpkin pie spice. Put in refrigerator
until needed. (Remember to stir it again right before using)
- In a large bowl, cream butter, sugar, and vanilla. Add eggs
one at a time, beating well after each addition.
- Add dry ingredients to butter mixture alternately with sour
cream.
- Spoon half of batter into the pan and spread to corners.
- Sprinkle half of the streusel mixture over batter. Spread
all of the pumpkin filling over the streusel.
- Carefully spread remaining batter over pumpkin filling.
Sprinkle remaining streusel over top.
- To marbleize the layers, insert a round-tipped knife into
the batter and make large swirls.
- Bake for 50-60 minutes or until toothpick inserted in
center comes out clean.
- Serve warm right from pan.
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