Sour Cream Pumpkin Coffee
1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cup (16 ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating
well. Combine flour, baking powder and baking soda. Add dry ingredients to
butter mixture alternately with sour cream.
Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter
into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the
Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread
remaining batter over pumpkin mixture. Spread remaining Streusel over top. Bake
at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean.
Makes 12 servings.
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts
Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.