Sour Cream Pumpkin Coffee Cake
1/2 cup butter (softened)
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
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.
Coffee Cake Batter
Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. In a separate bowl combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with the 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.
Some changes I made:
-My can of pumpkin was only 15oz and worked just fine
-After getting halfway through the recipe realized I only had maybe a 1/2 cup of sourcream. After racking my brain I decided that if applesauce can replace oil in a recipe and sourcream is a fat and a liquid component, that instead I'd top off the sour cream with some apple butter. (Apple butter, if you didn't know contains no butter, it's like a super condensed, slow cooked applesauce). Check the sugar content, you may need to adjust the added sugar in the recipe.
-For nuts I used the last of the pecans I had and a big handful of chopped hazelnuts
-My oven tends to run on the cool side so I upped the temp 5 degrees to 330F.
And the result? Amazing! Even my non-pumpkin loving husband gave it two thumbs up!