Sour Cream Pumpkin Coffee Cake

If you are like me, your pantry has about 5-8 cans of pumpkin just sitting there waiting to be used in all types of new and exciting recipe this week. When I came across this one, it just yelled out to me, “make me, make me” so I did. It has a delicious streusel topping that just makes it even more delightful to serve for breakfast, coffee or dessert with a scoop of pumpkin ice cream or dollop of whipping cream.

1/2 cup butter

3/4 cup sugar

1 teas vanilla

3 eggs

2 cups flour

1 teas baking powder

1 teas baking soda

1 cup sour cream

1 3/4 cups (16 oz) can of Libby’s Solid Packed Pumpkin

1 egg slightly beaten

1/3 cup sugar

1 teas pumpkin pie spice


1 cup brown sugar, firmly packed

2 teas cinnamon

1/3 cup butter

1-2 cups chopped pecans (your preference)

Cream 1/2 cup butter, 3/4 cup sugar and vanilla in mixer bowl. Add 3 eggs and beat well. Combine flour, baking powder, baking soda and add these dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.(DO NOT ADD THIS TO BATTER, YOU WILL BE SPOONING IT OVER THE BATTER). Spoon half of batter into a 9×13 greased baking dish. Spread to corners. Prepare Streusel as directed (see below). Sprinkle half over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake in slow oven at 325 for 50-60 min or until toothpick comes out clean.

Streusel: Cut 1 cup brown sugar, 1/3 cup butter and 2 teas cinnamon together with pastry blender until blended and looks like crumbs. Stir in pecans.

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