"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sour Cream Pumpkin Coffeecake Recipe

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This recipe for Sour Cream Pumpkin Coffeecake, by , is from The Watson/Montgomery Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Montgomery


1/2 cup butter
3/4 cup sugar
1 tsp vanilla
3 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 3/4 cups (16 oz) Libby's solid pack pumpkin
1 slightly beaten egg
1/3 cup sugar
1 tsp pumpkin pie spice
Streusel: Cut 1 cup firmly packed brown sugar , 1/3 cup butter and 2 tsp cinnamon together until blended. Stir in 1 cup chopped nuts.

Cream butter, 3/4 cup sugar and vanilla in mixer bowl.
Add 3 eggs, beating well after each.
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 cake batter in 13 x 9 x 2 inch baking dish.
Spread to corners.

Sprinkle half of Streusel over batter
Spread pumpkin mixture over Streusel.
Carefully spread remaining batter over pumpkin mixture.
Sprinkle remaining Streusel over top.

Bake in slow oven (325 degrees F) 50-60 minutes or until toothpick inserted in center comes out clean.




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