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Sour Cream Pumpkin Coffeecake Recipe

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This recipe for Sour Cream Pumpkin Coffeecake is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Streusel:
1/2 C packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
2 tsp. butter
Batter:
3 C. all purpose flour
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
2 sticks butter or margarine, softened
2 C. granulated sugar
4 eggs
1 C. Libby’s solid pack pumpkin
1 C. sour cream
2 tsp. vanilla extract
Directions:
Directions:
Combine all streusel ingredients in a small bowl. Using a pastry blender, cut in butter until mixture is crumbly. Set aside.

For the batter: Combine dry ingredients in a medium bowl. Beat butter and granulated sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in the pumpkin, sour cream and vanilla. Gradually beat in the flour mixture. Spoon half of the batter into a greased 12-cup fluted tube pan. Sprinkle streusel over the batter, making sure the streusel mixture does not touch the sides of the pan. Top with remaining batter, making sure batter touches the sides of the pan. Bake at 350 for 55 to 60 minutes, or until a wooden toothpick comes out clean. Cool on a wire rack for 30 minutes. Invert onto rack to cool completely.

 

 

 

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